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upside-down fig cake

(1 rating)
duncan2929 avatar
Recipe by
virginia duncan
@duncan2929
decatur, AR

I really like the taste of figs and prunes in cakes. I'm surprised at how good they are. This is a Paula Dean recipe.

(1 rating)
yield 6 to 8
prep time 50 Min
cook time 50 Min
method Bake

Ingredients For upside-down fig cake

  • 1 1/2 c
    plus 1 1/2 teaspoons butter, softened and divided
  • 1/2 c
    brown sugar, firmly packed
  • 2 Tbsp
    honey
  • 10
    fresh figs, stems removed and halved
  • 3/4 c
    sugar
  • 1/2 tsp
    vanilla extract
  • 2
    large eggs
  • 1 1/2 c
    all-purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1/4 tsp
    ground cinnamon
  • 1/2 c
    milk

How To Make upside-down fig cake

  • 1
    Preheat oven to 350. Grease bottom and sides of a 2-inch cake pan with 2-inch sides with 1 teaspoon butter. Line bottom of pan with parchment paper; grease top of parchment paper with 1/2 teaspoon butter.
  • 2
    In a small saucepan, melt 1/2 cup butter over medium-low heat. Stir in brown sugar and honey, and cook, stirring frequently, for 4 minutes or until sugar dissolves and mixture is smooth. Let cool slightly; pour sauce into prepared pan. Arrange fig halves, cut sides down, in concentric center over sauce.
  • 3
    In a large bowl, beat remaining 1 cup butter at medium speed with a mixer for 1 to 2 minutes or until creamy. Add sugar and vanilla and beat for 3 to 4 minutes or until creamy. Add eggs, one at a time, beating well after each addition.
  • 4
    In a medium bowl, combine flour, baking powder, salt and cinnamon; gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter over figs in prepared pan.
  • 5
    Bake for 45 to 50 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack for 1 hour. Carefully run a knife around edge of cake to loosed, and invert onto a serving plate.
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