This simple Upside Down Fig Cake is the perfect end to any meal. With its caramelized figs baked into a delicate buttery almond cake that is not overly sweet. It’s a dessert that just screams fall.
Every year come the end of August my fig tree is bursting with dark, plump figs that are perfect for the picking. This fig tree is rather special to me because it is an offspring of my fathers fig tree that he adored. In fact each one of my siblings took an offspring from my fathers tree when he passed away. It’s a way of keeping him with us, I guess. No mater where it came from, it dose make me happy to see it produce fruit every year. I guess I can understand now why my father enjoyed it so much. I now have made offspring of my own and have given them out to family and friends. My father would be so happy.
After I pick all the figs, I try to decide what to do with them, ( at least the ones that are left after I have eaten a few ).
Now, I love an Upside Down Cake. I have made a few in my day. With the caramelized fruit on the top of a buttery delicate cake, it was a no brainer. That is when I thought that the figs would be the perfect addition to an Upside Down Cake.
What Gives This Cake Such Great Flavor:
- Figs: Of course the most important ingredient in Upside Down Fig Cake is figs. Now there are many types of figs, but I like the darker skinned ones. I find they are juicer and sweeter. Thankfully that is the kind my tree produces.
- Brown Butter: For this recipe I made brown butter then let it cool completely until it solidified again. It gave it the perfect nutty flavor.
- Pure Vanilla Extract: No imitation vanilla here. Pure vanilla extract will give you the gentle hint of vanilla that you are looking for.
- Light Brown Sugar: Light brown sugar will give this cake a caramelized flavor that pairs well with the figs.
- Finely Ground Almond Flour: This gives the cake a delicate texture.
- Honey: Topping this cake with a drizzle of honey adds a fruity sweetness to the cake.
Upside Down Fig Cake
Ingredients:
For The Cake:
- 1 Cup unsalted butter browned completely cooled and solidified
- 1/2 Cup granulated sugar
- 1/2 Cup brown sugar
- 3 Eggs
- 2 Teaspoons pure vanilla extract
- 1 Cup all purpose flour
- 1 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1 Cup finely ground almond flour
For The Fig Layer:
- 20 Fresh figs stems removed and sliced in half + more for decorating
- 1/3 Cup light brown sugar
Instructions:
- Start by browning your butter. Place the butter in a small pot over medium heat and let cook until liquid starts to turn golden and brown bits start to form at the bottom of the pot. Remove from heat and allow to cool completely, until solidified.
- Preheat oven to 350º. Line a 9” cake pan with a round of parchment paper and coat with baking spray.
- Sprinkle the bottom of the pan with the 1/3 cup of brown sugar. Add the fig halves skin side up in a circular motion to the pan until the brown sugar is covered then set to the side.
- To the bowl of a stand mixer add the solidified brown butter, granulated sugar and brown sugar and mix until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the pure vanilla extract and continue mixing until combined.
- To a separate large mixing bowl add the all purpose flour, baking powder, cinnamon and salt and whisk together to incorporate. Pour into the wet ingredients and mix until just combined. Fold in the almond flour, being careful not to over mix.
- Gently pour the cake batter on the top of the figs and spread to cover, being careful not to move the figs around.
- Place cake in preheated oven and bake for 45 to 50 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 30 minutes.
- Place a serving platter over the cake then invert it onto the platter. Decorate with sliced fresh figs then drizzle with honey and serve.