Pastry chef Karen Damasco shared her recipe with Martha on Martha Bakes episode 401.

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Ingredients

Topping
Cake

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees and position a rack in the center of the oven.

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  • Topping: Butter an 8-inch round cake pan and line with parchment. With a sharp paring knife, slice ends of oranges and grapefruit. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges and grapefruit crosswise into 1/4-inch-thick rounds and remove any seeds; set aside. Slice kumquats into 1/4-inch-thick rounds and remove any seeds; set aside. Place brown sugar in medium bowl. Melt butter and pour over brown sugar, whisking to combine. Spread mixture over bottom of prepared pan. Arrange sliced citrus over the sugar mixture in pan; set aside.

  • Cake: In the bowl of electric mixer fitted with a paddle attachment, beat butter, sugars, and zests until pale and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as needed.

  • Add egg; beat until well combined. Add egg yolk; beat until light and fluffy.

  • In a large mixing bowl, whisk together flour, baking powder, nutmeg, salt, and baking soda.

  • In a medium bowl, combine milk, sour cream, and lemon juice.

  • Add the flour mixture in three additions, alternating with the milk mixture, beginning and ending with the flour mixture. Transfer batter to prepared pan; place pan on a rimmed baking sheet. Bake until cake springs back in the center and a cake tester comes out clean, 50 to 60 minutes.

  • Transfer pan to a wire rack for 15 minutes. Trim top of cake using a serrated knife to create a level surface. Run a knife around edge of cake to loosen, then carefully invert onto a platter. Serve warm or at room temperature.

Reviews (2)

77 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 28
  • 2 star values: 16
  • 1 star values: 10
Rating: Unrated
01/25/2017
I made the recipe yesterday following the recipe accurately baked it, came out beautifully and the result when sliced was a disaster. The problem was that the cake consistency was a solid block of batter even though when tested was clean and dry. I am not sure why this happened and it has bothered me immensely! Any suggestions?? Is my oven temp off, over mixing, etc??? I'm not sure that these possibilities are the case but any input would be great, thank you!
Rating: Unrated
02/25/2015
Wondering about the pan size. I had enough sliced fruit to cover two 8" pans and the poured in batter went well above the pan top. Thanks for the instructions of placing a rimmed baking sheet beneath it, because half of the batter has oozed over the top and down onto the baking pan during cooking. Still in the oven so haven't tried it yet. It smells nice though.