Upside Down Fresh Fig Cake Recipes

UPSIDE DOWN FRESH FIG CAKE

Upside Down Fresh Fig Cake image

Upside Down Fresh Fig Cake

Provided by Bintu Hardy

Categories Dessert

Time 55m

Number Of Ingredients 9

Ingredients

6 figs (sliced)
3 figs (chopped)
2 tbsp honey
225 g unsalted butter (softened, plus extra for greasing)
225 g caster sugar
4 large free-range eggs (lightly beaten)
225 g self-raising flour
2 tbsp orange juice
3 tsp baking powder

Steps:

Preheat the oven to 160C /180C/ 350F /gas 4 and line and lightly oil a 23cm cake tin.
Place the sliced figs in a layer in the cake tine and drizzle on the honey.
Add butter and sugar in a large bowl and beat with an electric hand whisk until pale and fluffy.
Then gradually beat in the eggs until combined.
Fold in the flour and baking powder and orange juice, the chopped figs.
Transfer the cake batter into the prepared tin and smooth the surface.
Bake in the hot oven for approx. 45 mins or until a skewer inserted into the cake comes out clean.
Let the cake cool in the cake tin for 10 mins before carefully inverting the cake and removing the baking paper.
Enjoy.

Nutrition Facts : Calories 336 kcal, Carbohydrate 43 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 94 mg, Sodium 25 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving

UPSIDE-DOWN FRESH FIG CAKE

Upside-Down Fresh Fig Cake image

Another appealing fig recipe from The Times-Picayune. Our area is full of fig trees - heavy with fruit not yet ripe. Many folks do not even eat their figs anymore! I am glad to help them out!! The article noted that dried figs reconstituted with hot water can be substituted if fresh figs are not available.

Provided by Busters friend

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

12 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

Steps:

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.
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.
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.
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.
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.

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