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
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.