Description
Discover the secret to making an irresistible fig and ginger upside down cake. Perfect flavors combine in this easy to follow recipe. Enjoy today
Ingredients
Scale
- 1 pound Fresh Figs
- 1/4 cup Unsalted Butter
- 1 cup Brown Sugar
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 2 tablespoons Fresh Ginger, grated
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 2 large Eggs
- 1/2 cup Milk
- 1/4 teaspoon Nutmeg (optional)
- 1/2 cup Chopped Nuts (walnuts or pecans) (optional)
- Whipped Cream (for serving)
- Crème Fraîche or Mascarpone (for serving)
- Fresh Mint Leaves (for garnish)
Instructions
- Wash and dry the fresh figs, then slice them in half lengthwise.
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter.
- In a small saucepan over medium heat, melt the butter and brown sugar together until bubbly. Pour this mixture into the bottom of the prepared cake pan, spreading it evenly. Arrange the sliced figs cut-side up on top of the sugar mixture.
- In a bowl, whisk together the flour, baking powder, salt, and grated ginger. In another bowl, cream together the granulated sugar and butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Carefully pour the batter over the figs in the cake pan, ensuring an even distribution.
- Bake in the oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Then, run a knife along the edges and flip the cake onto a serving platter. Be gentle to avoid spilling the figs!
- Prep Time: 20 minutes
- minutes: 10
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 300 calories
- Sugar: 30 grams
- Fat: 12 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 4 grams