Kumquat Upside-Down Cake

Name: Kumquat Upside-Down Cake
Ingredients: Topping; 3 tablespoons unsalted butter; ⅓ cup (71g) light brown sugar; About 35 (665g) kumquats, halved; Cake Batter; 16 tablespoons (226g) unsalted butter, softened; ½ cup (99g) granulated sugar; ½ cup (106g) light brown sugar; 2 large (113g) eggs; 1 teaspoon pure vanilla extract; 2 cups (240g) all-purpose flour; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; 1 teaspoon baking powder; ½ teaspoon baking soda; ¾ teaspoon fine sea salt; 1½ cups (360g) sour cream; Whipped Cream (optional); 1 cup (235g) cold heavy cream; ¼ cup (50g) granulated sugar; ¾ teaspoon ground cinnamon; ¼ teaspoon ground ginger; ¼ teaspoon ground cloves

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Never had a kumquat? They’re tart, bittersweet and the star ingredient in this easy kumquat upside-down cake.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.

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