Upside Down Fresh Fig Cake
Indulge in the rustic elegance of an Upside Down Fresh Fig Cake, a show-stopping dessert that showcases the natural sweetness and beauty of fresh figs. This recipe features a luscious caramelized brown sugar topping that seeps into the soft, buttery crumb below, creating a perfect harmony of flavors and textures. Fresh figs, sliced and arranged in a stunning circular pattern, take center stage, making this cake as visually impressive as it is delicious. With simple pantry staples like flour, sugar, and milk, this recipe comes together effortlessly in under an hour, making it ideal for both special occasions and weeknight treats. Serve it warm with a dollop of whipped cream or enjoy it solo as a sweet slice of sophistication. Perfect for fig season, this Upside Down Fresh Fig Cake is a must-try for anyone seeking a unique spin on classic upside-down cakes!
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Recipe Information
Ingredients
- 12 pieces Fresh figs
- 4 tablespoons Unsalted butter (for topping)
- 0.5 cup Brown sugar
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (for batter)
- 0.75 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Whole milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.
Slice the fresh figs in half lengthwise and set them aside.
In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Stir in the brown sugar and cook until the mixture is smooth and bubbling, about 2 minutes.
Pour the brown sugar mixture into the prepared cake pan, spreading it evenly. Arrange the fig halves, cut side down, in a circular pattern over the brown sugar mixture. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the remaining 0.5 cup of unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and milk to the batter, beginning and ending with the dry ingredients. Mix until just combined.
Carefully pour the batter over the fig layer in the cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes.
Run a knife around the edges of the pan to loosen the cake. Place a serving plate over the pan and carefully invert the cake onto the plate. Remove the pan and peel off the parchment paper.
Allow the cake to cool completely before slicing and serving. Enjoy your Upside Down Fresh Fig Cake!
Nutrition Facts
Calories |
3454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.3 g | 206% | |
| Saturated Fat | 96.9 g | 485% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 2088 mg | 91% | |
| Total Carbohydrate | 483.6 g | 176% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 325.1 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 539 mg | 41% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2049 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
