Kumquat Mixture:
10" Cast Iron Pan
2 Cups Kumquats - Each kumquat cut into thirds, with seeds removed
1 Stick Unsalted Butter
3/4 Cup Light Brown Sugar
3 T Honey
1/2 teaspoon vanilla
1/2 teaspoon salt

Wet Mixture:
1 Stick Unsalted Butter
1-1/3 Cup Sugar
5 Extra Large Eggs (or 6 large), room temperature
1 tsp vanilla

Dry Mixture:
1-1/3 Cup Flour
1-1/2 tsp baking power
3/4 tsp salt


Preheat oven to 325.
Melt 1 stick butter in cast iron pan over medium heat, be careful not to burn.
Add 3/4 Cup brown sugar, stir until mixed.
Remove from heat. Add 3 Tablespoons honey, 1/2 tsp vanilla, 1/2 tsp salt. Stir to combine.
Add the kumquats to caramel mixture - or fit as much as you are able inside the pan over the mixture.

Separately, place 1 stick of unsalted butter and 1-1/3 Cup sugar in a large mixer (or using a hand mixer and large bowl), and beat until fluffy.
Add eggs, one at a time, then add 1 tsp vanilla, beating on high.

In a separate bowl, sift together dry ingredients.
Add to wet ingredients and mix on low speed until combined.
Carefully spoon batter over kumquats, being careful not to disturb fruit.
With a knife, carefully smooth batter.
Place cake in oven on middle rack. Bake for 45 minutes, or until toothpick inserted in center of cake comes out clean.
Take a butter knife and loosen edges along the pan.
Place cake on a wire rack, and let cool for 30 minutes. Place a serving plate on top of the pan, and flip over so fruit is on top.
Enjoy a serving with a few kumquats as accents!