If you want to be surprised by a dessert, make plans to make this Kumquat Upside Down Cake this week. This is quickly becoming a favorite dessert here.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Welcome to #SpringSweetsWeek 2021 hosted by Heather from Hezzi-D's Books and Cooks! With the weather warming up and flowers beginning to bloom let's celebrate with spring sweets and a fun giveaway!
This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season. So say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!
Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa's Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn's for your generosity.
We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win!
Alright y'all! let's talk about the third recipe I am sharing with you for Spring Sweets Week.
When I decided to make a Kumquat Upside Down Cake, I had no idea what this was going to taste like. I have never baked or cooked anything involving Kumquat, so when I got my box of produce from Melissa's produce and saw there was a bag of Kumquats, I knew I was going to find something fun to make for y'all.
I cracked one open right away so that I could taste it and they are VERY sour — like a mix between a lime, lemon, and an orange.
But, when you mix these little beauties with some sugar, you get an explosion of delicious dessert flavor in your mouth.
How to Make a Kumquat Upside Down Cake
Start by slicing up all of your kumquats. You are going to want about 2 cups of whole kumquats, and then slice them about 1/4″ thick. Be sure to remove all the seeds from the slices.
Now, melt your butter in your 8×8 baking dish and then sprinkle on the brown sugar.
Take the kumquat slices and place in the bottom of the pan in a single layer.
Then, make your cake batter. I love making homemade cakes — to me, they taste so much better than store bought. However, if you do use a boxed cake mix, you can totally make a boxed cake taste like a bakery cake using these tips.
I always make sure to flavor my cakes with extract and for this one, I am using a Vanilla bean paste from Taylor & Colledge.
Once the batter gets all mixed up, pour it right over the kumquats and smooth out and then leave it alone!
When you take the cake out of the oven, let it rest for about 15 minutes. Place a plate on top of your pan and invert it so the cake falls out onto the plate.
It should slide right out and everything stay intact.
The bright citrus flavor of those kumquats really makes this delicious upside-down cake tastes amazing and just really reminds me of Spring.
Wednesday #SpringSweetsWeek Recipes
- Blended Mocha Frappe by Cheese Curd In Paradise
- Chocolate Matzo Tiramisu by Kate's Recipe Box
- Citrus & Mint Fruit Salad by Books n' Cooks
- Coffee Jelly Roll by Cindy's Recipes and Writings
- Cream Cheese Cupcakes by Pook's Pantry
- Easter Dessert Board by Hezzi-D's Books and Cooks
- Frozen Pineapple Margaritas by Family Around the Table
- Kumquat Upside Down Cake by Jen Around the World
- Lemon Cake by House of Nash Eats
- Lemon and Lavender Cream Pie by A Day in the Life on the Farm
- Lemon Cooler Cookies by Blogghetti
- Lavender Lemon Cheesecake Bars by Eat Move Make
- Lemon Poppyseed Bread by The Carefree Kitchen
- Lemon Shortbread with Sprinkles by Shockingly Delicious
- Mini Carrot Ginger Rhubarb Bread Loaves by The Spiffy Cookie
- Mini Key Lime Pies by Palatable Pastime
- No Churn Lavender Ice Cream by Art of Natural Living
- Raspberry Almond Coffee Snack Cake by Sweet Beginnings
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!
Door County Coffee & Tea Co. is giving away one $50 gift certificate to doorcountycoffee.com so that one lucky reader can try any of their amazing coffees and teas.
Door County Coffee & Tea Co. was founded in 1993 in Door County, Wisconsin. It is a small, family-owned business, roasting coffee the old-fashioned way – in small batches to exacting specifications. The mission has always been to produce some of the best-tasting and highest quality coffee. They have over 100 types of coffee, all of which are roasted right on site. Visit https://www.doorcountycoffee.com/ to see their selection of coffees and teas as well as to find some fabulous recipes.
Dixie Crystals is giving away one propane kitchen torch which is ideal for caramelizing creme brulee or roasting peppers in a snap!
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results. Visit https://www.dixiecrystals.com/ for hundreds of recipes, holiday ideas, and plenty of baking videos.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
- 1 cup whole kumquats
- 1 cup + 6 tbsp unsalted butter room temperature
- 1/2 cup brown sugar
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 cup milk
- Preheat the oven to 350 degrees.
- Slice the kumquats into 1/4" slices. make sure to remove all the seeds.
- Melt 6 tablespoons of butter and place in the bottom of an 8x8 baking dish.
- Sprinkle the brown sugar on top of the butter.
- Arrange the kumquat slices in an even layer over the brown sugar. Push them as close together as you can.
- Whisk together the flour, baking powder, and salt in a small bowl and set aside.
- In a stand mixer or with a handheld mixer, beat together 1 cup of room temperature butter with the white sugar. beat until fluffy.
- Add the egg and vanilla to the butter and sugar mixture. Beat until well combined.
- Mix together the flour mixture and the butter mixture. beat on low until well combined.
- Pour the cake batter over the kumquat slices. Bake the cake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cake finishes cooking, let it cool for 10-20 minutes.
- Place a plate or a pan on top of the 8x8 baking dish and flip the cake out onto the pan.
- The cake should drop easily from the cake pan and all the kumquats should be stuck to the bottom of the cake.
- You can dust it with powdered sugar if you want, or you can eat it as is.
Amount Per Serving: Calories: 348Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 49mgSodium: 270mgCarbohydrates: 60gFiber: 2gSugar: 39gProtein: 5g