Upside-Down Fig Cake


Fresh figs, light brown sugar, and honey come together beautifully to make this flavorful Upside-Down Fig Cake you’ll want to serve again and again. For variety, feel free to substitute the flavors seasonally with 1 cup of chopped fresh fruit. You could use pineapple, blueberries, strawberries, raspberries, pears, peaches, or apples. 

Upside-Down Fig Cake
makes 6 to 8 servings
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  1. 1½ cups plus 1½ teaspoons butter, softened and divided
  2. ½ cup firmly packed light brown sugar
  3. 2 tablespoons honey
  4. 10 fresh figs, stems removed and halved
  5. ¾ cup granulated sugar
  6. ½ teaspoon vanilla extract
  7. 2 large eggs
  8. 1½ cups all-purpose flour
  9. 1½ teaspoons baking powder
  10. ¼ teaspoon salt
  11. ¼ teaspoon ground cinnamon
  12. ½ cup whole milk
  1. Preheat oven to 350°. Grease bottom and sides of a 9-inch cake pan with 2-inch sides with 1 teaspoon butter. Line bottom of pan with parchment paper; grease top of parchment paper with ½ teaspoon butter.
  2. In a small saucepan, melt ½ 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 circles 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 loosen, and invert onto a serving plate.
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