1-First, preheat your oven to 350°F (175°C) to get everything ready for baking.

2-Then, slice the kumquats into 1/4-inch slices and remove the seeds to avoid any bitterness in your citrus cake.

3-Next, melt 6 tablespoons of the salted butter and mix it with the brown sugar in a 10-inch baking pan, then spread the kumquat slices evenly over this mixture for a beautiful base.

4-In a separate bowl, whisk together the flour, baking powder, and salt to ensure they blend well.

5-Beat the remaining 1 cup of butter with the granulated sugar until it’s fluffy, which takes about 5 minutes, then add the egg and vanilla extract, mixing until everything combines smoothly.

6-Now, alternately add the flour mixture and milk into the batter, mixing on low speed and scraping the bowl as needed to keep it even.

7-Spread the thick batter evenly over the kumquats in the pan don’t worry if it’s thicker than usual, that’s normal for this recipe.

8-Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.

9-Right after baking, invert the cake onto a serving plate to reveal that stunning kumquat top, and if any pieces stick, just place them back on.