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Up-Side Down Fig Cake

Up-Side Down Fig Cake

Up-Side Down Fig Cake
Up-Side Down Fig Cake
Up-Side Down Fig Cake
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Up-Side Down Fig Cake
Ingredients
  • 1 ½ c. plus 1 ½ t. butter, softened and divided
  • ½ c. firmly packed light brown sugar
  • 2 T. honey
  • 12 fresh figs, stems removed and halved
  • ¾ c. sugar
  • ½ t. vanilla
  • 2 large eggs
  • 1 ½ c. flour
  • 1 ½ t. baking powder
  • ¼ t. salt
  • ¼ t. ground cinnamon
  • ½ c. whole milk
Instructions
  1. Preheat oven 350. Grease bottom and sides of 9” cake pan with at least 2-3” sides with 1 t. butter.
  2. Line bottom of pan with parchment paper and grease top with ½ t. butter.
  3. In saucepan, melt ½ c. butter. Stir in brown sugar and honey and cook for 4-6 minutes or until sugar dissolves and is smooth.
  4. Let cool slightly.
  5. Pour sauce into prepared pan.
  6. Arrange fig halves, cut sides down in circles over the sauce.
  7. In a large bowl, beat remaining 1 c. butter with electric mixer for 1-2 minutes or until creamy.
  8. Add sugar and vanilla, beat until creamy.
  9. Add eggs, one at a time, beating well after each addition.
  10. In another bowl, combine flour, baking powder, salt and cinnamon.
  11. Gradually add butter mixture, alternately with milk, beginning and ending with flour mixture.
  12. Spoon batter over figs in pan.
  13. Bake 45-50 minutes or until wooden pick inserted in center of cake comes out clean.
  14. Cool in pan on wire rack for 1 hour.
  15. Carefully run knife around edge of cake to loosen, and invert onto a serving plate.
 

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