Kumquat Upside Down Cake 

 total time: 1 hours 50 minutes

 

 

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INGREDIENTs

• 1 tsp. vanilla
• ½ tsp. salt
• Caramel Topping
• 1½ lbs. kumquats, halved and deseeded
  1 stick (4 oz)  unsalted butter
  ¾ cup light brown sugar (I used 1/2)
  3 Tbs honey
  ½ tsp. vanilla
  ½ tsp. salt
  Handful of blueberries
  
  Cake Batter
• 1 1/3 cup sugar 
• 1 1/3 cup flour
  1½ tsp. baking powder
  ¾ tsp. salt (more like a pinch
  1 cup (8 oz) softened butter
  1 1/3 cup sugar (just over a cup)
  5 room temp. eggs
  1 tsp. vanilla 

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INSTRUCTIONS

1. Preheat the oven to 335ºF.
2. Melt butter pan.
   Add brown sugar/ stir Remove from heat. Add vanilla, honey and salt, and stir to combine.
   Put in 9x12 pan
3. Add the fruit to caramel mixture — fit as much as you can inside. 
4. Make the batter: Put softened butter and sugar in a large bowl and beat until fluffy. Add eggs one at a time, beating on high. Add vanilla.
5. In a separate bowl, sift together dry ingredients.
   Add to wet ingredients until combined.
6. Carefully spoon or pour batter over kumquats, taking caution not to disturb the fruit. Carefully smooth the batter.
7. Place cake in oven on the middle rack. Bake for about 1 hour, checking after 45 minutes. Test the cake with a toothpick, making sure it is cooked in the middle. Take a butter knife and loosen edges along the pan. Put cake on a wire rack and let it cool for about 30 minutes.
8. Put a large platter face down over cast iron pan and flip cake
   I am also considering dripping dark chocolate over it. MMMMM

• Adapted from https://alexandracooks.com/2009/06/03/kumquat-upside-down-cake/