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    You are in: Home / Baking / Upside-Down Fresh Fig Cake Recipe
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    Upside-Down Fresh Fig Cake

    Upside-Down Fresh Fig Cake. Photo by Aussienana

    1/3 Photos of Upside-Down Fresh Fig Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    Buster's friend's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 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. 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.

    Ratings & Reviews:

    • on July 04, 2012

      55

      Delicious! I added chopped walnuts to the batter and it turned out great! I posted a couple of pictures since the recipe didn't have any. I think the cake can look a lot better than what mine did, but the taste is great! Thank you for posting it

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2010

      55

      Excellent recipe. The cake turned out beautiful and tasted great. I used Splenda as I am on a very restricted sugar diet. Both my wife and I thought it couldn't be better and couldn't tell sugar had been eliminated. Thanks

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2009

      I just made this wonderful cake from figs in my back yard. It is absolutely beautiful to look at, with the pinkish figs, and the shiny syrup-- a work of art, really. AND it tastes so rich and wonderful. I give this an A+

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Upside-Down Fresh Fig Cake

    Serving Size: 1 (232 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 605.5
     
    Calories from Fat 232
    38%
    Total Fat 25.8 g
    39%
    Saturated Fat 15.5 g
    77%
    Cholesterol 125.0 mg
    41%
    Sodium 206.1 mg
    8%
    Total Carbohydrate 90.0 g
    30%
    Dietary Fiber 3.2 g
    13%
    Sugars 63.3 g
    253%
    Protein 6.8 g
    13%

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