Tasty recipes and more

Pear, Kumquat and Ginger Upside-down Cake Ronit Penso

After a few lengthy recipes, I’ve decided it’s time for something a bit quicker and easier to make. My initial idea was to bake a simple pear-ginger cake, but then I’ve found these lovely kumquats at the store – and decided they would fit perfectly in the cake.
So, even though I ended up complicating the simple recipe a bit, the result was definitely worth it. I believe “festive” is a good word to describe this fragrant, colorful and moist cake. It is just perfect for this time of the year, or for any other festive occasion.

Makes: 12-16
Prep time: 30 minutes
Baking time: 1 hour

Ingredients:
For the kumquat/sugar layer:
½ stick (50 grams) butter, soft
1/3 cup sugar
10 kumquats
1 Tbs chopped candied ginger
For the batter:
2 ripe but firm Bosc pears
1 Tbs fresh lemon juice
1 inch (2.5cm) piece of fresh ginger
2 Tbs chopped candied ginger
2 eggs
1 cup whole milk
1 cup sour cream
¼ cup oil
1 1/3 cups sugar
1 cup white flour
1 cup whole wheat flour
1 Tbs baking powder
¼ tsp salt

1. With a sharp knife, slice each kumquat into 4-5 slices. Carefully remove the pits and set the middle slices aside. Roughly chop the end slices and set aside. 2. Peel and core the pears and cut into small cubes. Place in a bowl and add the lemon juice. 3. Peel the ginger, grate finely and squeeze the juice into the bowl with the pears. Discard the pulp.

Pear, Kumquat and Ginger Upside-down Cake Ronit Penso Pear, Kumquat and Ginger Upside-down Cake Ronit PensoPear, Kumquat and Ginger Upside-down Cake Ronit Penso
4. Preheat the oven to 350F (175C). Spread the butter evenly over the bottom of the pan and sprinkle ¼ cup sugar on top. Place the kumquat slices around, add 1 Tbs chopped candied ginger and set aside.

Pear, Kumquat and Ginger Upside-down Cake Ronit PensoPear, Kumquat and Ginger Upside-down Cake Ronit Penso
5. In a large bowl, whisk together the eggs, 1 1/3 cups sugar, milk, sour cream and oil. Add the flours, baking powder and salt. Mix to an even batter. 6. Add the pear cubes, chopped kumquat and 2 Tbs chopped candied ginger. Mix briefly and pour carefully over the prepared pan.

Pear, Kumquat and Ginger Upside-down Cake Ronit PensoPear, Kumquat and Ginger Upside-down Cake Ronit Penso Pear, Kumquat and Ginger Upside-down Cake Ronit PensoPear, Kumquat and Ginger Upside-down Cake Ronit Penso
7. Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out almost dry.
8. Transfer to a rack and let stand for 1 minute. Place a large serving plate on top of the pan and carefully (the pan is still hot!) flip the cake over the plate, so that the kumquats layer will be on top.

Pear, Kumquat and Ginger Upside-down Cake Ronit PensoPear, Kumquat and Ginger Upside-down Cake Ronit Penso Pear, Kumquat and Ginger Upside-down Cake Ronit PensoPear, Kumquat and Ginger Upside-down Cake Ronit Penso

Let cool on a rack until the cake reaches room temperature before cutting.

P1030928Pear, Kumquat and Ginger Upside-down Cake Ronit Penso P1030928

Comments on: "Pear, Kumquat and Ginger Upside-down Cake" (28)

  1. So delicious!

  2. And me just starting breakfast! Unfair – that looks so good that I am tempted to lick the screen just to get the “bite” of those kumquats. ‘Twas nice when I had access to a tree of these lovelies in Florida, but now they are rarely seen here in the desert.

    • LOL I hope the screen tasted as good as those kumquats! Though I’m sure fresh ones off the tree are so much better than store bought ones – it’s not an easy competition! :)

  3. Love, love kumquats! Especially candied kumquats. What a great way to put them to work in a cake.

  4. Looks wonderful ..I need one piece ;)

  5. Love the idea of a pear cake, Ronit, and you’ve really taken it to another level adding the ginger and kumquats. It must be delicious. :)

  6. I don’t eat kumquats, but I believe a cake will be lovely with them. Lovely idea! :)

  7. Your cake sounds delicious. I used to have kumquat trees right outside my kitchen door when I lived in Florida. Unfortunately, I haven’t seen them at our markets here in New Hampshire.

  8. This looks great. Just yesterday I was watching a recipe which used the caramel at the bottom. It made the cake very moist. This looks easier to make and bake. Such lovely flavours too..I need to try the ginger!

    • Thank you! This version of upside down cake is indeed easier and quicker to make than with caramel. You can also check out the version with rhubarb I have posted. It also turned out very tasty! :)

  9. have never cooked with kumquats but I love ginger so may have to try this.

  10. And a co-worker just gave me a batch of kumquats from their garden, its fate!

  11. Lovin upside down cake, my mom used to made a pinneaple and mandarin orange upside down cake….
    never add sugar on it, what a great invention!
    i guess it’s gonna be a best caramelized layer then!
    Happy New Year my friend!!!

  12. I made an caramel-apple pie the other day and decided at the last minute to add some thinly sliced kumquats to it. This was the first time I’ve cooked with kumquats – they came out a lot less tart than when fresh. I found it made a nice balance to the sweetness of the caramel and the apples.

    http://th3bak3rman.wordpress.com/2014/04/07/apple-pie-with-fig-and-citrus/

    • Yes, they work well with caramel.I liked the result and will definitely use them again once they’re available.

      I liked the addition of cheese in your pie! Great idea! :)

      • I thinly sliced the cheese, so that it wouldn’t be overpowering. I could barely taste it, though, which meant I needed thicker slices :-)

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