Best 5 Upside Down Fresh Fig Cake Recipes

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Indulge in the delectable Upside-Down Fresh Fig Cake, a symphony of flavors and textures that will tantalize your taste buds. This culinary masterpiece features a moist and fluffy sponge cake base, generously topped with a layer of caramelized fresh figs. The figs, caramelized to perfection, impart a delightful sweetness and a hint of nuttiness, while the sponge cake base provides a light and airy contrast. This recipe offers a step-by-step guide, ensuring that even novice bakers can recreate this stunning dessert. Additionally, the article includes variations of this classic cake, such as a gluten-free option and a vegan version, catering to diverse dietary preferences. With its captivating presentation and irresistible taste, the Upside-Down Fresh Fig Cake is a delightful treat for any occasion, whether it's a casual gathering or a special celebration.

Here are our top 5 tried and tested recipes!

FIG AND GINGER UPSIDE DOWN CAKE



Fig and Ginger Upside Down Cake image

This variation on upside down cake has a fresh fig and ginger topping on a moist, rich, yellow cake studded with candied ginger. A taste treat that is elegant enough for dinner parties and excellent as a breakfast cake too.

Provided by Laura

Categories     Dessert

Time 1h20m

Number Of Ingredients 17

4 tablespoons unsalted butter, melted
3/4 cup light or dark brown sugar, packed
1/2 teaspoon dried ginger
2 tablespoons fresh orange juice
13-15 fresh figs, stems removed, cut in half length-wise ((About 12 ounces) )
8 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
1/3 cup light brown sugar, packed
2 large eggs, room temperature
1/2 cup sour cream
1/4 cup whole milk
1 teaspoon vanilla
1 & 1/2 cups flour
1-2 teaspoons orange zest
2 teaspoons baking powder
1/2 teaspoon kosher or sea salt
2/3 cup crystallized (candied) ginger, finely chopped ((About 3.9 ounces or 110 grams))

Steps:

  • Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan with sides at least 2-inches high.

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

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

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.

UPSIDE-DOWN FIG-AND-HAZELNUT CAKE



Upside-Down Fig-and-Hazelnut Cake image

We love the combo of crunchy toasted hazelnuts and fresh figs in this upside-down cake.

Provided by Food Network Kitchen

Categories     dessert

Time 3h5m

Yield 8 servings

Number Of Ingredients 14

2/3 cup sugar
1 tablespoon unsalted butter, plus more for the pan
12 to 16 large fresh figs, halved lengthwise
1/2 cup hazelnuts
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
2/3 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon lemon zest
1/2 cup sour cream

Steps:

  • Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
  • For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Arrange the figs, cut-side down, on the caramel.
  • For the cake: Spread the hazelnuts out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Transfer to a large bowl and whisk them together with the flour, baking powder, baking soda and salt. Set aside.
  • Beat the butter and brown sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating to incorporate after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest (it's okay if the batter looks slightly separated and broken). Adjust the mixer speed to low, and add 1/2 the flour mixture, then the sour cream, then the remaining flour mixture.
  • Pour the batter over the figs in the cake pan, spread it into an even layer and give the pan a few taps on the counter. Bake the cake until it's golden brown and pulls away from the edge of the pan and a toothpick or cake tester comes out clean when inserted in the center, 45 to 50 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fig-side up. Let cool completely. Cut into wedges, and serve.

FRESH FIG CAKE



Fresh Fig Cake image

This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.

Provided by Karin Christian

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

¼ cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 cup fat-free evaporated milk
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup chopped fresh figs
2 cups chopped fresh figs
¼ cup packed brown sugar
¼ cup water
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
  • In a medium bowl, sift together flour, salt and baking powder. Set aside.
  • In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
  • Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
  • To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 71.7 g, Cholesterol 39.8 mg, Fat 6.9 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4 g, Sodium 357.1 mg, Sugar 45.6 g

Tips:

  • Use fresh, ripe figs for the best flavor. If you can't find fresh figs, you can use dried figs, but be sure to soak them in warm water for 30 minutes before using.
  • To make the cake batter, you can use a stand mixer or a hand mixer. If you're using a hand mixer, be sure to beat the butter and sugar together until they are light and fluffy.
  • Don't overmix the cake batter. Overmixing can make the cake tough.
  • When you're pouring the cake batter over the figs, be sure to spread it out evenly. This will help to ensure that the cake cooks evenly.
  • Bake the cake until a toothpick inserted into the center comes out clean. This will usually take about 45 minutes.
  • Let the cake cool completely before inverting it onto a serving plate.
  • Serve the cake with whipped cream, ice cream, or your favorite topping.

Conclusion:

This upside-down fresh fig cake is a delicious and impressive dessert that is perfect for any occasion. The combination of sweet figs, tender cake, and buttery caramel sauce is sure to please everyone. So next time you have a craving for something sweet, give this recipe a try. You won't be disappointed!

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