Upside-Down Almond Fig Cake
This simple and delicate fig cake takes fresh figs and a buttery almond cake batter that gets turned out into a beautiful, caramelized upside-down cake. It's the perfect cake for fig lovers during peak fig season and is incredibly easy to make.
Servings: 12
Calories: 371kcal
Equipment
- 9" cake pan
- Stand mixer with paddle attachment, or handheld mixer
Ingredients
- 1 cup all-purpose flour 120g
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup unsalted butter room temperature (226g)
- ½ cup granulated sugar 100g
- ½ cup light brown sugar packed (100g)
- 2 teaspoons vanilla paste or extract
- 3 large eggs room temperature, whisked
- 1 cup finely ground almond flour 100g
Fig Layer
- ⅓ cup brown sugar 67g
- 12 fresh figs stems removed and sliced in half
Instructions
- Preheat the oven to 350℉/180℃ and grease and line a 9" cake pan with a round of parchment paper.
- Remove the stems from 12 figs and slice them in half along the stem.12 fresh figs
- Sprinkle the ⅓ cup of brown sugar evenly over the bottom of the cake pan, then add the sliced figs cut side down, starting from the center and moving outwards.⅓ cup brown sugar
- In the bowl, whisk together the flour, baking powder and salt and set aside.1 cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon kosher salt
- In the bowl of a stand mixer, cream together the butter and sugars on medium high speed for 4 minutes until light and fluffy.1 cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar
- Scrape down the sides, then with the mixer on low, add the vanilla and slowly pour in the whisked eggs. Increase to medium speed for 30 seconds, then scrape down the sides again.2 teaspoons vanilla paste or extract, 3 large eggs
- Add the flour mixture and mix on low speed until almost combined, then fold in the almond flour by hand with a rubber spatula until a smooth batter forms.1 cup finely ground almond flour
- Gently pour the cake batter on top of the figs and spread it to meet the edges.
- Bake the cake for 45-55 minutes until the center is no longly jiggly and a toothpick inserted into the center comes out clean.
- Allow the cake to cool on a wire rack for 30 minutes, then turn it out* onto a serving platter. Top the cake or slices with fresh figs and a drizzle of honey.
Notes
Try to keep a small border in between the figs and the edges of the pan. This allows the cake to flow down the edges and helps with easy removal when you flip the cake.
*Run an offset spatula around the outside of the cake (pushing outwards into the pan) to remove any potentially stuck pieces. After flipping, tap all over the bottom of the cake pan, then lift straight up.
Store the cake lightly covered (leave a bit of room for air to get in) at room temperature for two days, or refrigerate covered for 3-4 days. This cake does not freeze well.
Flavor tip! Brown the butter and allow it to re-solidify to room temperature. This creates a super flavorful cake!
Nutrition
Calories: 371kcal | Carbohydrates: 43g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 109mg | Potassium: 169mg | Fiber: 3g | Sugar: 32g | Vitamin A: 611IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg