Fruity, tangy, and perfectly sweet—this cake is a showstopper for any occasion.

When you want a dessert that’s both eye-catching and flavorful, look no further than this Kumquat & Almond Upside-Down Cake. A spin on the classic pineapple upside-down cake, this version showcases thinly sliced kumquats atop a buttery brown sugar glaze, all balanced by the nuttiness of toasted almonds. Every bite is a blend of tangy citrus, sweet caramelized fruit, and subtle almond notes. Serve it slightly warm with a dollop of whipped cream for a treat that’s surprisingly easy to make!

Why You’ll Love This Recipe

Bright & Tangy: Kumquats lend a unique sweet-tart flavor that’s irresistible.
Nutty Twist: Toasted almonds add warmth and texture, perfectly complementing the citrus notes.
Easy Yet Impressive: Upside-down cakes look sophisticated but come together quickly—no fancy frosting required.
Versatile Dessert: Ideal for brunch, afternoon tea, or as a sweet finale to any meal.

What Are Kumquats, Anyway?

Kumquats are small citrus fruits that can be eaten whole—yes, skin and all! Their peel is sweet while the interior is tangy, creating a bright, zesty flavor profile. They’re especially perfect for jams, preserves, and, of course, for topping this upside-down cake.

Pro Tips for the Best Upside-Down Cake

Slice Kumquats Thinly: Thin, uniform slices ensure they caramelize evenly and look beautiful on top.
Room Temperature Ingredients: Butter, eggs, and milk at room temperature blend more smoothly into the batter.
Don’t Overmix: Once the dry ingredients go in, mix just until combined to avoid a dense cake.
Toast Your Almonds: Lightly toasting the almonds heightens their flavor, giving the cake extra depth.
Cool Briefly Before Inverting: Let the cake rest for about 5 minutes to let the caramel settle—any longer and it might stick.

Variations and Add-Ons

Citrus Medley: Mix in thin slices of blood oranges or mandarins with the kumquats for a colorful top. If you use other citrus varieties, be sure to remove the peel!
Gluten-Free Swap: Use a 1:1 gluten-free flour blend in place of all-purpose flour for a celiac-friendly option.
Spice It Up: Add a pinch of cardamom or cinnamon to the batter for a twist.

FAQs

1. Can I use another fruit instead of kumquats?
Absolutely! Try pineapples, peaches, or even pears. The key is to slice them thinly and arrange them in a single layer.

2. Do I need a special pan?
A standard 9-inch cake pan that’s at least 2 inches deep is perfect. Just make sure it’s oven-safe enough to melt butter in the preheating oven.

3. How long does this cake keep?
Stored covered at room temperature, it should stay fresh for up to 2 days. You can also refrigerate it for up to 4 days, but bring it to room temperature before serving.

Shop The Products Used:

Kumquat & Almond Upside-Down Cake

Author: carmeninthegarden
Prep Time: 30
Cook Time: 30
Total Time: 60
Yield: 8 1x
Category: dessert
Method: baking

Print Recipe

Ingredients

Scale

Approximately 12 kumquats, thinly sliced (seeds removed)
¼ cup (56 g) unsalted butter
½ cup (100 g) brown sugar (light or dark)
1½ cups (190 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (113 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
½ teaspoon almond extract
Zest of 1 orange
¼ cup (60 ml) orange juice
¼ cup (60 ml) whole milk
½ cup chopped toasted almonds
1 cup (240 ml) cold heavy cream
2 tablespoons sifted powdered sugar (adjust to taste)
½ teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C).
Place ¼ cup butter in your 9-inch cake pan. You can do this by placing the pan in the preheating oven until the butter melts.
Carefully remove the pan from the heat/oven and stir in ½ cup brown sugar until evenly mixed.
Layer the thin kumquat slices over the butter-sugar mixture. Try to cover the bottom neatly—this will become the pretty “top” once inverted.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl (or stand mixer bowl), beat the ½ cup softened butter and ¾ cup granulated sugar on medium speed until light and fluffy (about 2–3 minutes).
Beat in the eggs one at a time. Then add the ½ teaspoon almond extract. Mix in the zest of 1 orange.
Reduce mixer speed to low. Add half of the flour mixture, mixing just until combined. Pour in the ¼ cup orange juice and ¼ cup milk, and mix gently. Add the remaining flour mixture, mixing just until the batter is smooth (avoid overmixing).
Using a spatula, gently fold in the ½ cup chopped toasted almonds.
Pour the batter over the kumquat layer in the pan, smoothing it with a spatula.
Place in the preheated oven for 30–35 minutes (depending on your oven). The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cake rest in the pan for 5 minutes before inverting.
Loosen edges with a thin knife if necessary.
Place a heatproof serving plate (or cake stand) over the cake pan.
Carefully invert the pan and plate together. Lift the cake pan away, revealing the kumquat topping.
Let the cake cool for about 20 minutes before serving (it can still be slightly warm).
Add 1 cup cold heavy cream, 2 tablespoons powdered sugar, and the optional ½ teaspoon vanilla extract to a bowl.
Beat on medium-high speed until soft peaks form. Taste and adjust sweetness if needed.
Slice the cake and top each slice with a dollop of whipped cream.