Fig Upside Down Cake

5 from 1 vote

Fig Upside Down Cake made with fresh figs caramelized in a brown sugar and butter sauce, and a light and delicious vanilla sponge, a no-fuss cake recipe that uses fresh seasonal produce to create a fantastic family-favourite dessert. The fig cake is cut into bars for the perfect potluck dessert to feed a small crowd.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: International

Servings: squares

Calories: 161kcal

Author: Daniela Apostol

Ingredients

5 figs
30 g melted butter ( 2 tbsp)
2 tablespoon dark brown sugar
100 g soft butter
100 g plain flour
100 g granulated sugar
1 teaspoon vanilla extract
2 eggs
1 teaspoon baking powder
½ teaspoon bicarbonate of soda

Metric - US Customary

Instructions

Preheat the oven to 180 degrees Celsius ( 350 Fahrenheit, 160 fan oven).
To make the sponge, add the soft butter and granulated sugar to a large mixing bowl, and use a hand mixer to beat them well until you have a light texture.
Add the eggs one by one, beating well after every addition.
Sift in the flour, add the bicarbonate of soda, baking powder and vanilla extract, and use a spatula to mix everything into a batter.
Spread the melted butter over the bottom of a square baking tin ( mine is 24 cm large and 5 cm high - 9 inches large and 2 inches high).
Sprinkle the dark brown sugar over the melted butter, then arrange the fig slices.
Spread the batter over the fruit, then bake for 30 minutes until the top is golden, and a skewer inserted in the middle comes out clean.
Leave the cake to cool down slightly, then run a sharp knife around the edges of the sponge to loosen it up.
Place a wooden board on top of the tin, and turn it upside down quickly.
Slice the cake into squares and enjoy.

Video

Notes

The size of the eggs used can change the consistency of the batter. The recipe calls for large eggs, if you only have small ones, add a tablespoon or 2 of milk to loosen the batter a bit to make it easier to spread over the fruit.
As I used a square baking tin, I wanted to have one fig slice to top one cake bar, so I used 9 slices of fruit, and cut the cake into 9 squares. If you use a round cake tin, you can add more slides of fruit, as that won't be an issue at all.

Nutrition