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Last Figs of the Season

When deciding what to do with the last figs harvested from our tree, an upside down fig cake seemed like a great idea and, oh boy, was I glad I went for it. Even my husband asked me why I didn’t do this cake to begin with, and I simply answered, “I saved the best for last”.
A slice of perfection: Moist, tender, sweet and beautiful texture, everything I look for in an upside down cake. I love this cake a little warm and a scoop of vanilla ice cream is always welcome to the party but quite honestly the figs are just so good that they are all I want to taste. 

For the figs:
1 cup light brown sugar
1 stick of butter (4oz)
9-10 figs  cut lengthwise
9-inch round baking pans
Place the butter and sugar in a skillet, whisk to combine and cook until the sugar has dissolved and the mixture is bubbly which should take about 4 to 5 minutes. Pour the caramel over the cake pan, arrange the figs on top, be very careful as the caramel is super hot. You can even wait a few minutes to let it cool down. Arrange the figs (cut side down) on top of the caramel and let it cool before adding the cake batter.
For the cake:
2 cup flour
1 cup sugar
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1 cup milk, room temperature
1 tsp vanilla 
2 Lg eggs, room temperature
Preheat the oven 350 F. Sift together flour, sugar, baking powder and salt. In the bowl of an electric mixer fitted with paddle attachment, mix the dry ingredients just to blend. Add the butter to the dry ingredients and blend on low speed for 2 to 3 minutes. In a mixing bowl, whisk to blend the milk, vanilla and eggs. On medium speed, slowly add half of the liquid to the dry ingredients and blend well, slowly add the other half and mix until well combined. Turn the speed up and mix for 30 seconds or until batter is smooth. Pour the batter over the caramel and figs and bake for 45 minutes to an hour or until a toothpick comes out clean. Let the cake cool for 10 minutes before inverting onto a serving plate. 

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