Fresh Fig Upside Down Cake

Main photo Fresh Fig Cake If you’re lucky enough to have a kind and giving neighbor with a fig bush literally falling over with ripe fruit, thanks Mom!, then by all means make this cake. If you’re lucky enough to have your own fig bush literally falling over with ripe fruit, I’m coming to your house.

PicMonkey Collage Start by melting butter in a skillet or cake dish, I prefer a skillet because it makes turning the cake easier. Next, sprinkle light brown sugar over the butter and drizzle honey over the sugar.

Cut the figs in half and place them cut side down on top of the butter and sugar mixture.

PicMonkey Collage1 In a medium size mixing bowl, beat the room temperature butter and sugar until light and fluffy. Add the sour cream, eggs and egg yolk and beat until well incorporated.

In another bowl sift the flour and baking powder. Slowly beat the flour mixture into the wet ingredients. When well incorporated, add the lemon juice and vanilla and beat a few seconds longer.

PicMonkey Collage2 Evenly spread the batter over the fruit and bake until golden.

DSC00576 Place a plate over the cake and turn the whole thing upside down, and

DSC00577 Voila!!

DSC00620

Sweet figgy goodness

Here’s what you’ll need:

for the topping

1/4 cup salted butter

1/2 cup light brown sugar

1/4 cup honey (just eyeball it, it’s way too sticky to measure)

fresh figs cut in half (enough to cover the bottom of pan) our figs very very small this year and so I had to use 24 figs

 

For the batter

1 cup sugar

1/2 cup room temperature unsalted butter

2 whole eggs plus 1 yolk

1/2 cup sour cream

1 1/2 cup all-purpose flour

1/2 teaspoon baking powder

1 tablespoon lemon juice

1 teaspoon pure vanilla extract

 

Here’s how to do it:

To a cake pan or 10′ skillet melt the 1/4 cup salted butter. Once completely melted evenly scatter the light brown sugar and drizzle the honey on top. Arrange the figs cut side down on top of the honey mixture.

In a medium size mixing bowl beat the 1 cup sugar and the 1/2 cup  room temp unsalted butter until light and fluffy. Next add the eggs and egg yolk followed by the sour cream.

In another mixing bowl add 1 1/2 cups all-purpose flour and 1/2 teaspoon baking powder.

To the wet mixture add the dry ingredients and beat until well incorporated then add the lemon juice and vanilla  and beat a few seconds more.

Carefully spread  the batter over the figs and run into a preheated oven at 325′ for 45-55 minutes or until golden brown and a toothpick come out clean.

Enjoy!

~Caroline

 

 

 

 

 

 

 

 

 

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8 Responses to Fresh Fig Upside Down Cake

  1. Polly Godwin says:

    I just made your Fresh Fig Cake. All I can say is IT WAS DIVINE! My hub and I couldn’t even wait for it to totally cool. Thank you for posting this recipe.

  2. Jan Ladnier says:

    This recipe is delicious! Thanks for sharing!

  3. Cati Condon says:

    Can the fresh fig upside down cake be frozen and eaten at a later stage?

  4. Loreta says:

    The is fantastic! I have now made it twice and am working on a third! Everyone loves it and is asking for more. Hopefully my fig tree will give me enough figs for at least two more :)

  5. barry fracasso says:

    I’m so very very happy I found your recipes! They are Fabulous, the family loves it =)
    Just wanted to know if you had a summer squash soup recipe?
    Again you are fab! =) Thank You
    Barry

  6. This will be a great recipe to make this weekend for the annual Labor Day gathering. I think I might try to find the figs at Whole Foods or Fresh Market. Do you have any tips on picking/choosing ripe figs?
    Billy @ wagner cast iron recently posted..Dating Wagner Cast IronMy Profile

  7. OMG, it looks absolutely delicious! Thank’s for sharing the recipe. Guess who will try it right away? :D Have a lovely weekend!

    The Wanna Be Country Girl Reply:

    Hello Ulvhilda! So good to hear from you. Thanks for stopping by. :) Enjoy your cake!
    ~Caroline

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