Easy and Moist Kumquat Ginger Cake: This is a perfect spring-summer cake filled with citrus flavors that are enhanced by a hint of ginger.
Moist Kumquat Ginger Cake is moist and the taste transports you to delicious heaven.
Moist Kumquat Ginger Cake is Perfect Spring
This whole week has just passed in such a jiffy but before the weekend starts, I wanted to share this gorgeous Easy and Moist Kumquat Ginger Cake with you’ll.
You won’t believe that I’ve been thinking of sharing this amazing cake recipe with you’ll since last year but just didn’t get a chance to buy fresh kumquats and make this.
So, finally, as soon as I saw the first batch of these cute little kumquats, I knew what’s coming up next 😉
I love desserts more than savory food and on top of that, I love citrus flavored desserts from tarts, cake, muffins…you name it and I’ll find a citrus version.
Especially after the long harsh winter that we’ve had this time, I’ve been craving my spring-summer fruits, sunshine, beaches and just everything green and colorful.
(Picture of Kumquat Fruit)
We’ve had tons of rains and gloomy weather here in California, so this cake was such a refreshing change that we all needed.
I did make it for a small gathering with friends and most of the cake was gone…except 2-3 slices which I packed for a friend who couldn’t attend.
If you’ve been reading my blog, then you might have come across my ‘Moist Lemon Yogurt Cake’ and this is something similar but with an orange flavor and a bit of cream cheese.
Now, you can make this cake similar to the lemon cake recipe, however, the kumquats had this slightly more citrusy flavor which at times make desserts taste slightly more tart than needed.
So the cream-cheese tone down that tartness and also adds a layer of soft crust on top…which when you bite into is pure luxury!
I mean words cannot do justice to the delicious piece of yum this cake is…you have to try it to believe how amazing it is and don’t worry, it’s absolutely easy to make too.
I also added some freshly grated ginger to the cake batter to enhance that perfect citrus flavor and then added thinly sliced kumquats on the top (which have been soaked in a mixture of sugar, orange juice and ginger).
I’m telling you, it’s one GOURMET CAKE, that you’d not get outside but once you try it, you’d never forget the taste and don’t blame me for the next cravings 😉
That’s it for now, Hope you try this Moist Kumquat Ginger Cake soon and have a Great Weekend !
DID YOU TRY MY RECIPE – AWESOME!!!
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You can also try my:
How to Make Spiced Kumquat Marmalade – (Easy & No Preservative)
Moist Almond Blueberry Coffee Cake (using Yogurt)
Moist Lemon Yogurt Cake (Fluffy and Easy)
Moist Kumquat Ginger Cake
This Kumquat Cake is a perfect spring-summer cake filled with citrus flavors that are enhanced by a hint of ginger.
Ingredients
- 1 1/2 Cups All-Purpose Flour
- 1/4 Cup Freshly Squeezed Kumquat Juice - you may use orange juice as substitute
- 1/2 Tsp Fresh Ginger - grated
- 1/2 Cup Plain Yogurt or Greek yogurt (whatever is available)
- 1/2 Cup Canola Oil (You may use any light oil)
- 1 Cup Sugar - You may use sugar substitute of choice
- 2 Large Eggs
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
Cake Topping (Need to be added before baking)
- 1/4 Cup Cream Cheese - whipped
- 8 Kumquats Thinly Sliced - round shape
- 1/4 Tsp Grated Ginger
- 1 Tbsp Sugar
Instructions
! Prep Work:
Preheat the oven to 350F (175'C).
Spray a (9x5) round cake pan with baking spray, set aside*
Mix sliced kumquats, 1/4 tsp ginger and sugar together. Keep aside.
! Make the Kumquat Ginger Cake:
- Sift together flour, baking powder, salt in a large bowl.
- Whisk together, yogurt, sugar, and eggs, to form a batter.
- Add oil, kumquat juice, grated ginger and whisk again to form a frothy batter.
- Fold the dry ingredients slowly into wet ingredients and form a smooth (lump-free batter).
- Pour the batter into prepared pan.
- Spread the cream cheese evenly on top of the batter.
- Place the mixed kumquat slices on top.
- Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Be careful not to over bake.
- Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
- Once the cake has completely cooled, sprinkle with powdered sugar.
- Serve fresh.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 340Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 45mgSodium: 278mgCarbohydrates: 47gFiber: 2gSugar: 30gProtein: 6g
29 Replies to "Moist Kumquat Ginger Cake (Easy & Quick Recipe)"
Nora Burkie May 20, 2020 (3:17 am)
This was such a moist and delicious cake!! for kumquat lovers i would recommend incorporating more kumquats and their juice in the topping. Also, ricotta makes a wonderful substitution if you are not a big cream cheese fan!
Molly Kumar May 20, 2020 (4:41 am)
Hi Nora, thanks for your sweet message and for trying the recipe. Loving the suggestions and yes, Ricotta does make a great cream cheese substitute in cakes 🙂
John September 20, 2019 (9:37 pm)
Please forgive my ignorance. I am a man in his mid-seventies just now teaching myself to cook with the help of kind, gifted people like you on the internet. Although my beautiful bride of 54 years did not, I have a distinct fondness for kumquats and would love to try this recipe. Sadly, I cannot seem to locate a “(9×5) round cake pan”. Is there any other sort of pan this might work in?
Molly Kumar September 21, 2019 (3:44 am)
Dear John, I’m so excited to know that you are going to try my kumquat cake recipe and you can use the following pan as a substitute:
8×8 square pan, Loaf Pan, aluminum foil pan (from dollar stores), pie pan or any casserole pan or you can turn them into muffins by using a muffin tray. Thanks, Molly
Nana July 29, 2019 (10:16 pm)
This is perfect. Moist it is! Tried doubling the portions (but with 3 tsp of baking powder instead of 4 in the case of double) and slightly more cream cheese and sugar than double. Also saved a little bit on kumquats and now I regret it. Baked for around 45 minutes and the result is fluffy tasty yumminess. Tastes amazing! Gonna try your lemon cake next!
Molly Kumar August 1, 2019 (3:15 pm)
Thank you so much for trying my recipe and for your sweet message 🙂
Ann Elliott February 9, 2019 (3:39 pm)
It’s Kumquat season again. Your recipe was a welcome idea. I made it last night and it was quite delicious and enjoyed by all my guests with some added whipped cream.
Question: how did you get the “whipped” cream cheese to spread across the top. I whipped Neufatchel and it was still pretty chunky. I put little dollops all over the top, which worked. Maybe I needed the extra fat in “real” cream cheese.
Molly Kumar February 11, 2019 (7:31 am)
Hello Ann, Thanks for making my Kumquat cake recipe and glad you’ll enjoyed it. For spreading the cream cheese evenly, you can try adding 1 Tbsp Cold Milk to room temperature Cream Cheese + Powdered Sugar. Once you stir this, it will turn into a glossy spreadable icing. Then use a big spatula to dollop everything on the cake and spread the icing all over. Thanks, Molly
valmg @ From Val's Kitchen March 27, 2017 (5:41 pm)
I love desserts. I’ve never had a cake with kumquats before. It sounds like it has a very interesting flavor.
Natalie March 27, 2017 (3:21 pm)
Citrus flavored desserts and spring go hand in hand if you ask me 😉 This cake looks absolutely gorgeous Molly. I love that it has ginger inside. I can’t wait to try this cake. Since we don’t have Kumquat I’ll sub it with oranges.
Byron Thomas March 27, 2017 (11:07 am)
I just had to google kumquat. Oh my, I’m so embarrassed! Molly, this is such a superb cake. I love how pretty it is! The only thing I wish to see is a big slice of it cut out. There isn’t a photo of the inside of the cake.
Swathi March 26, 2017 (7:21 pm)
That is one of the delicious cake near my old house my neighbor has kumquat tree. I miss now, when I can get hold of some kumquat I will try to make this cake, always citrus and ginger makes best combination.
Molly Kumar May 22, 2017 (6:48 am)
Thanks Swathi.
Gillian Thompson March 26, 2017 (10:50 am)
What a delicious flavour combination. I love the photos, your cake looks soooo beautiful.
Molly Kumar March 27, 2017 (7:45 am)
Thanks so much.
Gloria @ Homemade & Yummy March 25, 2017 (7:52 pm)
I love anything ginger. I have never used kumquat before. I have seen them in the grocery store…but not very often. This cake sounds delicious and would be perfect for my afternoon tea/coffee break.
Molly Kumar May 22, 2017 (6:48 am)
Thanks.
Amy Katz from Veggies Save The Day March 25, 2017 (3:21 am)
Looks delicious, Molly! I just saw some organic kumquats in the store today. They looked so beautiful, but I had no idea what I would do with them. Now I know!
Molly Kumar May 22, 2017 (6:49 am)
You should get them now and give this cake a try soon – Thanks Amy 🙂
[email protected] March 24, 2017 (10:11 pm)
I used to remember eating kumquats as a child but haven’t had any in years. This cake looks beautiful and yummy. I’m so ready for beaches, citrus and everything green as well 🙂
Molly Kumar May 22, 2017 (6:49 am)
Thanks.
Veena Azmanov March 24, 2017 (8:36 pm)
I love Kumquats but have not seen them here. Must look out for them. My grand mom use to make a delicious kumquat cake. Love the flavors you have here especially the ginger.
Molly Kumar May 22, 2017 (6:49 am)
Thanks.
Marisa Franca @ All Our Way March 24, 2017 (7:47 pm)
What an adorable cake. I’ve yet to taste a kumquat — I’ll have to keep an eye out for them and try out your recipe. This is the year I said I was going to expand my taste experiences. Now ginger I’m familiar with and I really love the taste. I’m pinning.
Molly Kumar May 22, 2017 (6:50 am)
Thanks Marisa.
Marlynn | UrbanBlissLife March 24, 2017 (4:16 pm)
What a BEAUTIFUL cake! Love the flavors of kumquat and ginger together. Can’t wait to try this!
Molly Kumar May 22, 2017 (6:50 am)
Thanks.
Tina Dawson | Love is in my Tummy March 24, 2017 (2:57 pm)
Ooooo cream cheese and kumquat!!! yummmm!!!! <3
Molly Kumar May 22, 2017 (6:51 am)
Thanks.