Upside-down Fresh Fig Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Hi, my name is Luisa and I'm a figaholic. Ingredients:
12 tablespoons unsalted butter, divided |
1/2 cup packed light brown sugar |
2 tablespoons honey |
8 to 10 fresh figs, stems removed, cut in half |
11/2 cups unbleached all-purpose flour |
11/2 teaspoons baking powder |
1/4 teaspoon kosher salt |
3/4 cup granulated sugar |
1 teaspoon vanilla extract |
zest of 1 small lemon |
2 large organic eggs |
1/2 cup whole milk |
Directions:
1. Heat oven to 350 degrees. Butter a 9-inch cake pan with 2-inch sides. Line bottom of the pan with parchment paper and butter the parchment. In a small saucepan over medium-low heat or in the microwave oven, melt 4 tablespoons butter. Stir in the brown sugar and honey until smooth. Pour the sauce into the prepared cake pan. Arrange figs, cut sides down, in concentric circles over the sauce. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, using an electric mixer on medium speed, beat remaining 8 tablespoons butter with sugar, lemon zest 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 addition. Beating on low speed just until combined after each addition, add dry ingredients in 3 parts, alternating with milk in 2 parts, beginning and ending with dry ingredients. Spoon batter evenly over figs.
3. Bake cake until golden and a skewer inserted into center comes out clean, 45 to 55 minutes. Run a thin knife around the sides of the pan to loosen. Transfer cake to a rack and cool in the pan for 50 minutes. Place a serving platter/cake stand on top of the pan and invert the cake. Gently lift off the pan and remove parchment paper. Spoon over the cake, any of the sauce that has run off and serve warm with softly whipped cream (a little Port wine wouldn't hurt either!)
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