Ingredients
Scale
- 1 cup sugar
- 1/4 cup butter, softened
- 1/4 cup plain nonfat yogurt
- 2 eggs
- 1/4 cup pureed kumquats (cut the fruit, remove any large seeds, and puree the whole fruit, peel and all, in a food processor or handi chopper)
- 1 teaspoon almond extract
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/8 teaspoon cloves
- 1 cup white whole wheat flour
- 3/4 cup all purpose flour
- 1/4 cup flax meal
- 1 teaspoon baking powder
- 1 cup fresh or frozen cranberries
- 3 Tablespoons of white whole wheat flour
- For the top: thin slices of kumquats, pecan halves, plus about 2 Tablespoons raw sugar
Instructions
- Preheat oven to 350 F.
- In a large mixing bowl, cream together the sugar and butter until creamy, then add in the yogurt and stir to mix well. Add the eggs and beat until smooth.
- Stir in the pureed kumquats, almond extract, cinnamon, cardamom and cloves.
- Add the flours, flaxmeal and baking powder and stir to mix well.
- In a small bowl, toss the cranberries with a few tablespoons of whole wheat flour. Fold the dusted cranberries into the batter.
- Spray a 10″ spring form pan with cooking spray (or pie pan or something like that … I actually used my pottery tortilla warmer because it has a nice lid for covering the cake). Evenly spread batter into the greased pan.
- Top with kumquat slices and pecans, then sprinkle raw sugar over everything.
- Bake at 350 for 50 – 60 minutes or until a wooden pick inserted in the center comes out clean.