Fresh Fig, Walnut, And Rosemary Upside-Down Cake

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   ["Position a rack in the center of the oven, and preheat to 350 degrees F.", "Add butter to a 9-inch-round baking pan, and place inside of a warm oven until melted, about 5 minutes. Remove from oven, and sprinkle brown sugar evenly over the butter. Add figs, flesh side up, and sprinkle with 1 teaspoon of the rosemary. Fill in the nooks and crannies with walnut pieces.", "In a medium bowl, combine sifted flour, baking powder and salt, and stir.", "Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside.", "In a separate bowl, beat egg yolks with sugar at medium speed until creamy. Add lemon juice, zest, vanilla extract, and remaining 1 teaspoon rosemary, and beat well. Add the flour mixture to the creamed mixture, and beat until well combined. Fold in the egg whites with a rubber spatula. Pour cake mixture evenly over the fruit, and smooth with the spatula.", "Bake for 40 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool for 10 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a plate. Serve warm or at room temperature.

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   *Note: Sifting the flour creates a lighter cake."]

* Per serving · 4 servings · Values may vary.

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