Description
This gluten-free Kumquat Upside Down Cake is a moist, flavorful dessert that highlights the tangy brightness of kumquats atop a tender, almond-topped cake. Perfect for those seeking a unique twist on a classic upside down cake, it combines a buttery, caramelized kumquat topping with a soft, yogurt-enriched gluten-free batter for a delicious and visually appealing treat.
Ingredients
For the Topping
- ¼ cup unsalted butter
- ½ cup cane sugar
- 10-15 kumquats, sliced
For the Cake Batter
- 1½ cups Bob’s Red Mill gluten-free 1 to 1 baking flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup cane sugar
- ½ cup unsalted butter (substitute half or all with oil for a fluffier, more moist cake)
- 1 large egg
- ½ cup Greek yogurt (or ¼ cup Greek yogurt + ¼ cup milk for a moister cake)
- ¼ cup sliced almonds
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 356°F (180°C). Grease an 8-inch round cake pan thoroughly with butter and set it aside for the topping preparation.
- Make the Caramelized Kumquat Topping: Melt ¼ cup unsalted butter in a pan over medium heat and add ½ cup cane sugar. Cook this mixture until it becomes bubbly and starts to caramelize. Pour this caramel mixture evenly into the bottom of the prepared cake pan. Immediately top with the sliced kumquats, arranging them to fill all empty spaces since they shrink during baking. Set aside the pan.
- Mix Dry Ingredients: In a small bowl, whisk together 1½ cups gluten-free baking flour, ¼ teaspoon salt, and ½ teaspoon baking soda. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together ½ cup unsalted butter and ½ cup cane sugar until well combined and fluffy. This helps incorporate air for a light texture.
- Add Yogurt and Egg: Beat in ½ cup Greek yogurt and 1 large egg into the creamed butter and sugar mixture until smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Assemble and Top: Pour the batter gently over the kumquats in the cake pan, spreading it evenly. Sprinkle ¼ cup sliced almonds on top for added texture and flavor.
- Bake the Cake: Place the cake in the preheated oven and bake for 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
- Cool and Invert: Allow the cake to cool in the pan for 10 minutes. Then, carefully invert it onto a serving plate so the caramelized kumquats are on top, creating a beautiful and delicious upside down presentation.
Notes
- If you prefer a moister cake, substitute half or all the butter in the batter with oil and replace half the Greek yogurt with milk.
- Make sure to fill every empty space with kumquat slices as they shrink while baking, ensuring a visually appealing topping.
- Use a toothpick to check for doneness; if it comes out clean, the cake is fully baked.
- This cake is gluten-free but not vegan due to the use of egg and dairy.
- Serve the cake slightly warm to enjoy the richness of the caramelized kumquats.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
