Upside Down Cake with Figs
Anyone that follows me on Instagram already knows that I am absolutely, one hundred percent obsessed with figs! I look forward to fig season all year long. The moment it begins I binge on the ripe bursting fruit until my belly aches.
Actually, a fun fig fact is that they are inside out flower clusters. So I guess I’m giving myself a tummy ache from eating too many flower clusters!
If I love figs so much, why are there no fig recipes here on WonkyWonderful? Because I eat them all before I can make any recipes! But this year I am determined to share some recipes that let my beloved figs shine. So I have been buying double the amount that I usually would, that way I can create some tasty fig recipes and still enjoy my extreme fig binges!
Just look at these beauties! I love the gorgeous colors, the moist jam-like filling and the crunchy little pods that pop with flavor. Have I mentioned that I Love Figs!?!
The fig topping is no trouble either. Just microwave the honey, butter and brown sugar to create the caramel glaze. Slice the figs into rounds, as shown in the photo above. Then it is just a matter of layering the caramel, then figs and topping with the cake batter.
I chose to use a 9 inch spring form pan and covered it with foil. Make sure to press the foil tightly against the pan and grease liberally with shortening.
This way after the cake has fully baked and cooled, just release the sides of the spring form. Peel the foil away from the sides and remove the sides of the pan completely.
Next invert the cake onto a platter and remove the bottom of the pan. Then all you need to do is slowly peel away the foil to expose the glorious caramelized fig topping. I may have squealed with joy the first time I removed the foil and saw what was hiding beneath!
My daughter named this the Alien Eyeball Cake . . . she is quite a character. I decided to go with a more appetizing name: Fig Upside Down Cake.
- 1 Cup Flour
- 1/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 Cup Salted Butter, room temp
- 1/2 Cup White Sugar
- 1/4 Cup Brown Sugar
- 1 tsp Vanilla Paste
- 1/2 Cup Buttermilk, full fat
- 1 Egg, lightly beaten
- 3 Tb Brown Sugar
- 3 Tb Honey
- 3 Tb Butter, cut into cubes
- 10-15 Black Figs *, cut into rounds
- 9 inch Spring Form Pan
- Remove the stems and the bottom of the figs and slice into rounds. Set aside.
- Line a 9 inch spring form pan with foil.
- Make sure to press the foil tightly against the pan and grease liberally with shortening. Set aside.
- Preheat oven to 350°
- Sift together the flour, baking soda, baking powder and salt. Set aside.
- Using a hand mixer, cream the butter.
- Add the white sugar, brown sugar, vanilla paste and mix together.
- Next, alternate adding the buttermilk and dry ingredients. Mixing in between each addition.
- Add the lightly beaten egg and continue mixing until fully incorporated. Set aside.
- In a microwave safe dish; heat the butter, honey and brown sugar until melted. (about 45 seconds)
- Remove from microwave a stir with a fork until it becomes a smooth, caramelly brown glaze.
Assembly & Baking
- Pour the glaze into the greased pan and spread into an even layer.
- Layer the figs on top of the caramel, there should be about 2 even layers.
- Gently pour the batter over the figs in an even layer. Make sure the figs do not separate.
- Bake for 30-35 minutes or until the edges are golden brown and a toothpick can be inserted and removed clean.
- Remove from oven and allow to cool at least 20 minutes.
- Release the sides of the spring form. Peel the foil away from the sides and remove the sides of the pan completely.
- Invert the cake onto a platter and remove the bottom of the pan.
- Slowly peel away the foil to expose the caramelized fig topping.
- Slice and Enjoy!
*I used black figs but green figs should work just as well.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 360Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 53mgSodium 252mgCarbohydrates 60gFiber 3gSugar 45gProtein 4g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.