A rich and tender upside-down cake layered with caramelized fresh UNS figs. This show-stopping dessert is full of deep flavor, warm spice, and visual appeal — perfect for fall gatherings or when figs are in season.
Ingredients
- 6–8 fresh UNS Figs, sliced in half or thick rounds
- 1/3 cup brown sugar
- 3 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1/2 cup almond flour (or sub with more all-purpose)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup u nsalted butter, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt or sour cream
Method
- Prepare the fig topping: Preheat oven to 175°C (350°F). In a small saucepan, melt 3 tbsp butter with brown sugar until bubbly. Pour into a greased 9-inch cake pan. Arrange fig slices on top, cut side down.
- Make the cake batter: In a bowl, whisk together flours, baking powder, soda, salt, and spices. In another bowl, cream butter and sugar until light. Beat in eggs, one at a time, then vanilla. Mix in yogurt. Gradually add dry ingredients, mixing until just combined.
- Assemble & bake: Pour batter over the figs and smooth the top. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
- Cool & invert: Let cake cool in the pan for 10 minutes, then carefully invert onto a serving plate. Allow to cool slightly before serving.
