Upsidedown Fig Cake

Summer is slowly winding down, but there are still plenty of sunny afternoons to be had. That said, the air is starting to cool, which is making me crave baked treats. Therefore this cake is the perfect solution for end of summer blues. I was lucky enough to receive 4 gorgeous, ripe figs from a friend and I’d like to think we put them to good use in making an Upsidedown Fig Cake. Here is what you’ll need:

  • 2 tablespoons butter or coconut oil
  • 4 tablespoons brown sugar
  • 4 ripe figs (at least)
  • 1 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup milk (not pictured, as I was tired and only realised it was missing until it was time to add it)
  • 1/2 cup butter

Ok, so I usually try to create treats that are a bit on the healthier side. But the start of baking season calls for butter and milk; but mostly because I didn’t have any ripe bananas or cashew milk. Anyway, back to the cake. Combine the 2 tablespoons of coconut oil or butter with the brown sugar, and spread it along the bottom of your cake tin. Next, carefully slice your figs and arrange them on top of the brown sugar mixture.

Next, combine the flour, baking powder, and sugar in a bowl. In a perfect world, I would have remembered to cream the sugar and room temperature butter, adding it it now.

In a smaller bowl, beat both eggs very well.

At this point, add the vanilla and milk, combining thoroughly.

Pour the liquid mixture in with the dry ingredients. If like me, you forgot about the butter, just throw it in now, stir it up, and hope for the best.

Once everything is combined, pour the batter into your cake tin. As you can see, my butter is lumpy as I forgot to add it in at the right time. If you have an electric mixer, you can try smoothing it out with that. As I don’t, I just used a whisker to do what I could. Oh well, I’m sure my husband will still eat it. If this happens to you, the cake will still taste delicious, it might just end up a bit dense as the cake won’t rise as well.

Place in the oven at 300 F / 150 C for 50 minutes, or until golden and fully baked.

Once baked, remove from the oven and let cool completely.

Place a plate on top of the tin, and carefully turn it over so the fig side is facing up. Then slowly peel back the baking paper to reveal your baking beauty!

And there you have it, Upsidedown Fig Cake! This was fun to make and turned out surprisingly good despite my butter blunder. And it’s a great way to incorporate some fruit in your day, even if the rest of the cake isn’t perfect. You can use any kind of fruit as well! Plums, peaches, pears, apples, and blackberries all work fabulously! So if you’re wanting to bake up something to celebrate the end of summer, try this cake and enjoy the last of the sun. Until next time, thanks for reading and Happy Eating!

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