Upside-Down Fresh Fig Cake Recipe

Name: Upside-Down Fresh Fig Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: ½ 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

Servings: persons

½ 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

1
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.
2
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.
3
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.
4
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.
5
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ tablespoons unsalted butter, 1/2 cup light brown sugar, packed, 2 tablespoons honey, 10 fresh figs, stems removed, cut in half, and more.

Yes, Upside-Down Fresh Fig Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Upside-Down Fresh Fig Cake

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