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Guys, we have to introduce you to our cute new friend, kumquat. She’s kind of tart, kind of bitter and the star ingredient in recipe developer Erin McDowell’s kumquat upside-down cake. We think you’ll love her.
“A lot of people don’t know how to eat kumquats because you eat them with the peel still on,” McDowell tells us. “This upside-down cake is a good introduction, especially if you’re not sure you’re going to like them, because it sweetens up the bitterness of the skin. That bitterness, combined with the tart juiciness of the kumquats, is a great flavor combination.” Put it all on top of a cake, add a dollop of spiced whipped cream and you’re in for a treat.
One tip from McDowell: “Whenever you’re buttering a pan for an upside-down cake, it looks like way too much butter. It’s way more than you would use for a standard cake, but that’s because it’s forming a caramel with the sugar on the top and also ensuring that the fruit won’t stick to the pan. So if it looks like too much, don’t be tempted to skimp on it, because it’s actually very important to the recipe.”
In our humble opinion, the more butter (and citrus) the better.
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