TL/DR – Fig Upside Down Cake. Figs make a gorgeous pattern. Use parchment paper and cooking spray to achieve clean lines. This cake can be GF and tastes a lot like a lemony fig cookie. It’s moist and great with tea. –
Another challenge from my neighbor across the street. This time she brought black figs! Figs are so beautiful when sliced and they create a great pattern for an upside down cake.
Using a 9 inch pan, cut a parchment paper round that fits snugly inside. Spray the pan with cooking spray, then put the paper in, then spray a tad more. Place the figs cut side down onto the parchment paper and then drizzle them with honey.
The batter gets the rest of the figs, roughly chopped, along with lemon juice and zest, sugar, honey, egg yolks, oil, gluten free flour, baking soda and salt. Gluten free flour works here. The consistency is slightly different, but it tastes a lot like a Fig Newton. It is also fine with all purpose flour.
Top the figs in the pan with the batter, which will seem thick. Carefully spread and press the batter over the figs so they don’t get disturbed. After baking, allow the cake to rest for 5 minutes in the pan before turning it out onto the rack to cool. Use a very sharp knife to cut slices in order to preserve the integrity of the figs. Serve with fresh whipped cream.
For another fall favorite, try Chocolate Chip Pumpkin Bread.
Fig Upside Down Cake
This gluten free fig upside down cake can also be made with all purpose flour. Honey and lemon compliment the figs. It's a great recipe to serve with tea.
Ingredients
- 8oz fresh black figs, about 12-14
- Nonstick cooking spray
- 1/4 c plus 2 T honey
- 1/3 c canola oil
- 1/4 c granulated sugar
- 2 egg yolks
- 2 T lemon juice
- Zest of one lemon
- 1 t vanilla extract
- 1 1/4 c GF flour, such as King Arthur
- 1/2 t baking soda
- 1/2 t baking powder
- 1/2 t iodized salt
Directions
- Step 1 Preheat the oven to 350 degrees F.
- Step 2 Use a 9 inch round pan to trace a circle on parchment paper, then cut it out.
- Step 3 Spray the pan with nonstick spray, add the paper, then spray lightly again.
- Step 4 Slice each of about 8 – 10 figs into 4 or 5 thin lengthwise slices.
- Step 5 Place the fig slices, cut side down, onto the parchment paper until the space is full. Then drizzle the 2 T of honey evenly over the figs. Set aside.
- Step 6 Roughly chop the remainder of the figs.
- Step 7 Whisk together the rest of the honey, oil, sugar, egg yolks, lemon juice, lemon zest and vanilla extract.
- Step 8 Using a spatula, fold in the flour and the chopped figs. The batter should be relatively stiff.
- Step 9 Carefully spread the batter evenly in the pan so as not to disturb the figs.
- Step 10 Bake for 25 – 30 minutes at 350.
- Step 11 Allow to cool in the pan for 5 – 10 minutes, then turn the cake out onto a rack and gently peel back the parchment paper. Allow to fully cool before serving.
