Description
Fig and Almond Upside Down Cake showcases Mediterranean flavors with elegant simplicity. Sweet caramelized figs and toasted almonds create a luscious dessert perfect for intimate gatherings.
Ingredients
Scale
Main Ingredients:
- 1 cup (226g) unsalted butter, room temperature
- 3 large eggs, whisked, room temperature
- 12 fresh figs, stems removed and sliced in half
Dry Ingredients:
- 1 cup (120g) all-purpose flour
- 1 cup (100g) finely ground almond flour
- 12 cup (100g) granulated sugar
- 12 cup (100g) light brown sugar, packed
- 13 cup (67g) brown sugar
- 1 teaspoon baking powder
- 14 teaspoon kosher salt
Flavor Enhancers:
- 2 teaspoons vanilla paste or extract
Instructions
- Preheat the oven to 350°F/180°C and prepare a 9-inch cake pan by thoroughly greasing and lining with parchment paper.
- Trim fig stems and slice each fig in half lengthwise. Evenly distribute brown sugar across the bottom of the cake pan, then meticulously arrange fig halves cut-side down in a circular pattern, starting from the center and expanding outward.
- Combine flour, baking powder, and salt in a medium mixing bowl, whisking thoroughly to ensure even distribution. Set mixture aside.
- Using a stand mixer, cream butter and sugars at medium-high speed for approximately 4 minutes until the mixture becomes light, airy, and significantly increased in volume.
- Reduce mixer speed to low, then incorporate vanilla extract. Gradually introduce whisked eggs, mixing until fully integrated. Pause to scrape down bowl sides, then mix for an additional 30 seconds.
- Gradually fold dry ingredient mixture into the wet ingredients on low speed, mixing until just combined. Gently incorporate almond flour using a rubber spatula, creating a smooth, consistent batter.
- Carefully pour cake batter over arranged figs, using a spatula to spread evenly and ensure complete coverage of the fruit layer.
- Bake for 45-55 minutes, monitoring until the cake center becomes firm and a toothpick inserted emerges completely clean.
- Allow cake to cool on a wire rack for 30 minutes. Invert onto a serving platter, optionally garnishing with additional fresh figs and a delicate honey drizzle before presenting.
Notes
- Enhance fig flavor by soaking halved figs in brandy or orange liqueur for 15 minutes before arranging in the pan, adding depth and complexity to the dessert.
- Ensure even caramelization by using a light-colored brown sugar, which helps create a golden, glossy base that doesn’t burn during baking.
- Prevent cake from sticking by running a thin knife around the edges immediately after removing from the oven, helping the caramelized fig layer release smoothly.
- Adapt for gluten-free diets by substituting all-purpose flour with a 1:1 gluten-free baking blend, maintaining the cake’s tender texture and delicate crumb.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8
- Calories: 366
- Sugar: 20 g
- Sodium: 135 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 83 mg