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slice of Upside Down kumquat cake with fresh kumquats for garnish
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Upside Down Kumquat Lavender Cake

Upside Down Kumquat Lavender Cake - Kumquats are the foundation of this cake with bright citrus flavors. Perfect for summer picnics and brunch time.
Prep Time45 mins
Cook Time1 hr
Total Time1 hr 45 mins
Course: cake, Dessert
Cuisine: Continental
Servings: 12 people
Calories: 365.69kcal

Ingredients

Candied Kumquat Ingredients

  • 1 cup sugar
  • 2 cups water
  • 1 lb. kumquats sliced

Cake Ingredients

  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons culinary lavender
  • 3 eggs
  • 3/4 cup sugar
  • 1 cup Greek yogurt
  • 1 stick unsalted butter melted

Caramel Ingredients

  • 4 tablespoons butter
  • 4 tablespoons firmly backed brown sugar
  • powdered sugar optional

Instructions

  • First, let's make the candied kumquats.
  • Mix the sugar and water in a saucepan and heat on medium until the sugar is well melted.
  • Bring to a high boil and add the kumquats.
  • Reduce to a simmer and cook on low heat for 30 minutes.
  • Let the kumquats cool in the syrup for 15 minutes.
  • Drain the kumquats and reserve the syrup for the juice.
  • Preheat oven to 350 F. Spray a 9" cake pan with non stick spray.
  • Now, let's make the caramel. Combine butter and sugar in a saucepan and heat until both are well melted, about 5 minutes.
  • Let cool for 5 minutes.
  • In a small bowl, beat the yogurt and the melted butter until thoroughly combined.
  • Mix the flour, baking powder, baking soda, salt and lavender in a large bowl.
  • Beat the sugar and the eggs until light and frothy.
  • Add half of the dry ingredients a little at a time and mix well. 
  • Add half of the yogurt combination and mix until thoroughly combined.
  • Add remaining half of both the dry and the wet ingredients and mix until thoroughly combined.
  • Pour caramel into bottom of the pan.
  • Add  the candied kumquats on top.
  • Cover with the cake batter and spread in an even layer.
  • Bake for 45 minutes - 1 hour.
  • Let cool for 5 minutes in the pan.
  • Flip over onto a plate. Let cool completely before slicing.
  • Sprinkle with powdered sugar, if desired.

Notes

Add water to the leftover syrup from the leftover kumquat syrup and it makes a delicious drink.

Nutrition

Calories: 365.69kcal | Carbohydrates: 55.18g | Protein: 6.1g | Fat: 14.33g | Saturated Fat: 8.48g | Sodium: 282.2mg | Fiber: 3.11g | Sugar: 36.47g
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