Best Upside Down Fig Cake Recipes

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UPSIDE-DOWN FRESH FIG CAKE



Upside-Down Fresh Fig Cake image

Another appealing fig recipe from The Times-Picayune. Our area is full of fig trees - heavy with fruit not yet ripe. Many folks do not even eat their figs anymore! I am glad to help them out!! The article noted that dried figs reconstituted with hot water can be substituted if fresh figs are not available.

Provided by Busters friend

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

12 tablespoons unsalted butter
1/2 cup light brown sugar, packed
2 tablespoons honey
10 fresh figs, stems removed, cut in half
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/2 cup whole milk

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch cake pan with 2-inch sides. Line the bottom of the pan with parchment paper and butter the parchment.
  • In a small saucepan over medium-low heat or in the microwave, melt 4 tablespoons of the butter. Stir in the brown sugar and honey until smooth. Pour the sauce into the prepared cake pan. Arrange the figs, cut sides down, in concentric circles over the sauce. Set aside.
  • In a medium bowl, whisk together the flour, baking powder and salt. In another bowl, with an electric mixer on medium speed, beat the remaining 8 tablespoons butter with sugar and vanilla until lightened in color and texture, 2 to 3 minutes. Add the eggs 1 at a time, beating until well combined after each. Beating on low speed just until combined after each addition, add dry ingredients in 3 parts, alternating with the milk in 2 parts. Spoon the batter evenly over the figs.
  • Bake the cake until golden and a skewer inserted in the center comes out clean, 45 to 55 minutes. Transfer the cake to a rack and cool in the pan for 50 minutes.
  • Run a thin knife around the sides of the pan to loosen. Place a serving platter on top of the pan and invert the cake. Gently lift off the pan and remove the parchment paper. Spoon over the cake any of the sauce that has run off, and serve warm.

UPSIDE-DOWN FIG & WALNUT HONEY CAKE



UPSIDE-DOWN FIG & WALNUT HONEY CAKE image

Categories     Cake     Fruit     Dessert

Number Of Ingredients 17

For the topping
2 fresh, ripe figs, sliced into rounds
¼ cup honey
¼ cup walnuts, crumbled
For the cake
150 grams butter, softened
½ cup raw sugar
½ cup brown sugar
1½ cups cake flour
¾ cup milk
1½ teaspoons vanilla essence
1 tablespoon cinnamon
pinch of nutmeg
pinch of salt
2 tablespoons honey
½ cup walnuts, crumbled
5 fresh, ripe figs, diced

Steps:

  • Preheat the oven to 190ºC (375ºF) and brush a 10cm (4") deep, 20cm (8") square baking tin with a little oil or melted butter and line with baking paper. To prepare the topping of the cake, drizzle a bit of the honey onto the bottom of the lined pan and lay the fig slices evenly over the bottom of the pan. Scatter over the walnuts, making sure they occupy the gaps in between the slices of fig. Once this is done, drizzle over the rest of the honey. In a bowl, beat the softened butter with a spoon until soft and creamy. Then add the sugars; the brown sugar first, then the raw. Beat until pale. Now add the eggs, one by one, mixing them until well combined. Measure out the flour and the milk, and add them, a third at a time, alternating between the two, starting with the flour. Once this is done and you're left with quite the stiff mix, add the vanilla, cinnamon, nutmeg, salt and honey. Mix until well combined and then fold in the diced figs. Once combined, carefully place mixture into the lined tin. Place in the oven for 40 to 60 minutes, or until a skewer inserted into the centre comes out clean. Stand for 10-15 minutes before inverting onto a plate and tapping out of the tin. Peel the baking paper away and there you have it.

UPSIDE-DOWN FIG-AND-HAZELNUT CAKE



Upside-Down Fig-and-Hazelnut Cake image

We love the combo of crunchy toasted hazelnuts and fresh figs in this upside-down cake.

Provided by Food Network Kitchen

Categories     dessert

Time 3h5m

Yield 8 servings

Number Of Ingredients 14

2/3 cup sugar
1 tablespoon unsalted butter, plus more for the pan
12 to 16 large fresh figs, halved lengthwise
1/2 cup hazelnuts
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
2/3 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon lemon zest
1/2 cup sour cream

Steps:

  • Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
  • For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Arrange the figs, cut-side down, on the caramel.
  • For the cake: Spread the hazelnuts out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Transfer to a large bowl and whisk them together with the flour, baking powder, baking soda and salt. Set aside.
  • Beat the butter and brown sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating to incorporate after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest (it's okay if the batter looks slightly separated and broken). Adjust the mixer speed to low, and add 1/2 the flour mixture, then the sour cream, then the remaining flour mixture.
  • Pour the batter over the figs in the cake pan, spread it into an even layer and give the pan a few taps on the counter. Bake the cake until it's golden brown and pulls away from the edge of the pan and a toothpick or cake tester comes out clean when inserted in the center, 45 to 50 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fig-side up. Let cool completely. Cut into wedges, and serve.

UPSIDE-DOWN FIG CAKE



Upside-Down Fig Cake image

I really like the taste of figs and prunes in cakes. I'm surprised at how good they are. This is a Paula Dean recipe.

Provided by virginia duncan @duncan2929

Categories     Cakes

Number Of Ingredients 12

1 1/2 cup(s) plus 1 1/2 teaspoons butter, softened and divided
1/2 cup(s) brown sugar, firmly packed
2 tablespoon(s) honey
10 - fresh figs, stems removed and halved
3/4 cup(s) sugar
1/2 teaspoon(s) vanilla extract
2 - large eggs
1 1/2 cup(s) all-purpose flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground cinnamon
1/2 cup(s) milk

Steps:

  • Preheat oven to 350. Grease bottom and sides of a 2-inch cake pan with 2-inch sides with 1 teaspoon butter. Line bottom of pan with parchment paper; grease top of parchment paper with 1/2 teaspoon butter.
  • In a small saucepan, melt 1/2 cup butter over medium-low heat. Stir in brown sugar and honey, and cook, stirring frequently, for 4 minutes or until sugar dissolves and mixture is smooth. Let cool slightly; pour sauce into prepared pan. Arrange fig halves, cut sides down, in concentric center over sauce.
  • In a large bowl, beat remaining 1 cup butter at medium speed with a mixer for 1 to 2 minutes or until creamy. Add sugar and vanilla and beat for 3 to 4 minutes or until creamy. Add eggs, one at a time, beating well after each addition.
  • In a medium bowl, combine flour, baking powder, salt and cinnamon; gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter over figs in prepared pan.
  • Bake for 45 to 50 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack for 1 hour. Carefully run a knife around edge of cake to loosed, and invert onto a serving plate.

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