Instructions

• Preheat the oven to 190°C (375°F).
• Lightly grease a round cake pan using a small amount of the 1 stick (110 grams) unsalted butter.
• In a small saucepan or microwave-safe bowl, melt the 2 tablespoons unsalted butter (the butter labeled "for the top"). Stir the melted butter together with the ¾ cup brown sugar until combined and smooth.
• Arrange the 25 halved and pitted loquats in a single layer, cut side down, across the bottom of the greased pan.
• Pour the melted butter and brown sugar mixture evenly over the loquats.
• In a medium bowl, sift together 1 ¾ cups all purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon. Set the dry mixture aside.
• In a separate large bowl, cream the 1 stick (110 grams) unsalted butter with the ¾ cup granulated sugar on medium speed until light and creamy, about 4–5 minutes. Scrape down the bowl as needed.
• Add the 2 large room-temperature eggs, one at a time, mixing until each is incorporated. Stir in the 2 teaspoons pure vanilla extract.
• Add the dry ingredients to the butter mixture in three additions, alternating with the ¾ cup milk (begin and end with the dry ingredients): add one-third of the dry mix, mix just until combined, add half the milk, mix, add the next third of dry mix, mix, add the remaining milk, then add the final dry mix. Mix only until the batter is uniform—do not overmix.
• Pour or spoon the batter evenly over the loquats and smooth the top gently with a spatula.
• Bake at 190°C (375°F) for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Remove the pan from the oven and let the cake cool in the pan on a rack for 10 minutes. Run a knife around the edge to loosen, place a serving plate upside down over the pan, and carefully invert the pan to release the cake onto the plate. If the caramel is extremely hot and sticky, let the cake cool a few additional minutes before inverting.
• Serve warm or at room temperature.