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.