Description
This Upside-Down Almond Fig Cake is a moist and flavorful dessert featuring a buttery cake layered over caramelized fresh figs. The cake is enriched with almond flour for a tender crumb and baked with brown sugar and figs at the bottom to create a beautiful caramelized fruit topping when inverted. Perfect for a sophisticated afternoon tea or a delightful dessert.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (120g)
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup finely ground almond flour (100g)
Wet Ingredients
- 1 cup unsalted butter, room temperature (226g)
- ½ cup granulated sugar (100g)
- ½ cup light brown sugar, packed (100g)
- 2 teaspoons vanilla paste or extract
- 3 large eggs, room temperature, whisked
Topping
- ⅓ cup brown sugar (67g)
- 12 fresh figs, stems removed and sliced in half
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉ (180℃). Grease a 9-inch cake pan and line it with a round piece of parchment paper to prevent sticking.
- Prepare the Figs: Remove stems from 12 fresh figs and slice each fig in half lengthwise along the stem for even caramelization.
- Arrange Figs and Sugar: Evenly sprinkle ⅓ cup of brown sugar across the bottom of the prepared cake pan. Place the fig halves cut side down starting from the center and arrange outward to cover the base attractively.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside the dry mix for later incorporation.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the room temperature butter with ½ cup granulated sugar and ½ cup packed light brown sugar on medium-high speed for 4 minutes until the mixture is light, fluffy, and creamy.
- Add Vanilla and Eggs: Scrape down the bowl sides. With the mixer on low speed, add 2 teaspoons of vanilla paste or extract, then slowly pour in the whisked eggs. Increase mixer speed to medium for 30 seconds to fully combine, then scrape down the sides again for even mixing.
- Mix Batter: Gradually add the flour mixture on low speed and mix until just combined. Then fold in the almond flour gently by hand with a rubber spatula until a smooth, homogeneous batter is formed.
- Assemble Cake: Carefully pour the cake batter over the arranged figs in the pan. Spread the batter evenly to the edges ensuring the figs remain in place beneath the batter.
- Bake: Place the cake pan in the preheated oven and bake for 45 to 55 minutes. The cake is done when the center no longer jiggles and a toothpick inserted in the middle comes out clean.
- Cool and Invert: Remove the cake from the oven and allow it to cool on a wire rack for 30 minutes. To serve, carefully invert the cake onto a serving platter so the caramelized figs become the top layer. Garnish with additional fresh figs and a drizzle of honey if desired.
Notes
- Room temperature eggs and butter help achieve a smooth, well-emulsified batter.
- Using parchment paper ensures easy removal of the cake from the pan.
- For best flavor, use fresh ripe figs and high-quality vanilla extract or paste.
- Allow the cake to cool sufficiently before inversion to keep the fig topping intact.
- This cake pairs beautifully with whipped cream or lightly sweetened crème fraîche.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
