Upside Down Almond Fig Cake

This simple and delicate fig cake takes fresh figs and a buttery almond cake batter that gets turned out into a beautiful, caramelized upside-down cake. It's the perfect cake for fig lovers during peak fig season and is incredibly easy to make.

I first made this cake when my neighbor gifted me a basket of ripe figs from their tree. The transformation of those humble fruits into this elegant dessert made it an instant favorite for Sunday brunches at our house.

Ingredients

• All purpose flour: Creates the perfect tender structure for the cake
• Baking powder: Gives just the right amount of lift without making it too cakey
• Kosher salt: Balances the sweetness and enhances all flavors
• Unsalted butter: At room temperature for proper creaming and maximum fluffiness
• Granulated sugar: Provides essential sweetness and helps with proper creaming
• Light brown sugar: Adds caramel notes that complement the figs beautifully
• Vanilla paste or extract: For depth of flavor look for pure vanilla not imitation
• Large eggs: At room temperature for proper incorporation and structure
• Almond flour: Adds incredible moisture and nutty complexity
• Fresh figs: The star of the show choose ripe but firm specimens
• Brown sugar: For the base creates that gorgeous caramelized top when flipped

Step-by-Step Instructions

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Prepare Your Pan:

Preheat oven to 350°F and prepare a 9 inch cake pan by greasing it thoroughly and lining the bottom with a perfect circle of parchment paper. This preparation is crucial for successful removal later so don't skip the parchment.

Prepare The Figs:

Remove the woody stems from your figs and slice them in half lengthwise. The cut surface will become the beautiful top of your cake so make clean cuts with a sharp knife for the most attractive presentation.

Create The Caramel Base:

Sprinkle brown sugar evenly across the bottom of your prepared pan creating a thin uniform layer. Arrange the fig halves cut side down starting from the center and working outward in a pleasing pattern keeping a small border between the figs and the edge of the pan.

Mix Dry Ingredients:

Whisk together the flour baking powder and salt in a medium bowl until completely combined. This step ensures even distribution of leavening and prevents clumping of ingredients in the final batter.

Cream Butter And Sugars:

In the bowl of a stand mixer beat the room temperature butter with both granulated and brown sugars for a full 4 minutes until the mixture is notably lighter in both color and texture. This extended creaming process incorporates air which is essential for a tender crumb.

Add Wet Ingredients:

With the mixer on low add vanilla then slowly pour in the whisked eggs allowing each addition to incorporate before adding more. Increase to medium speed for 30 seconds then thoroughly scrape down the sides to ensure all ingredients are evenly mixed.

Combine All Ingredients:

Add the flour mixture on low speed just until almost combined then fold in the almond flour by hand using a gentle touch with a rubber spatula until you achieve a smooth consistent batter with no visible flour streaks.

Bake The Cake:

Carefully pour the batter over your arranged figs spreading it gently to the edges without disturbing your fig pattern. Bake for 45 to 55 minutes until the center is no longer jiggly and a toothpick inserted into the center comes out clean.

Cool And Flip:

Allow the cake to cool on a wire rack for exactly 30 minutes. This cooling period is critical too short and the cake may fall apart too long and the caramel may harden and stick. Run an offset spatula around the edges then invert onto your serving platter with confidence.

The moment of flipping this cake is always magical for me. I gather my family around as I reveal the glistening caramelized figs on top that look far more complicated than the actual effort required. It's become our special seasonal ritual when figs first appear at the market.

Storing Your Fig Cake

This cake is best enjoyed within the first two days while the figs maintain their beautiful texture and flavor. Store it lightly covered at room temperature allowing a bit of airflow to prevent the top from becoming soggy. If you need to keep it longer refrigerate it covered for up to 4 days but be aware that refrigeration will slightly affect the texture. Unlike many cakes this one doesn't freeze well due to the delicate nature of the fig topping.

Seasonal Variations

While fresh figs are the star of this cake you can adapt it throughout the year using other seasonal fruits. In summer peaches or plums make excellent substitutions arranged in the same pattern. Fall brings opportunities for thinly sliced apples or pears brushed with lemon juice to prevent browning. Winter citrus segments particularly blood oranges create a stunning alternative. Whatever the season maintain the same amount of fruit to ensure proper baking times.

Serving Suggestions

Elevate this already wonderful cake with thoughtful accompaniments. A dollop of lightly whipped cream seasoned with a touch of cardamom complements the almond and fig flavors beautifully. For brunch serve slices with a spoonful of Greek yogurt drizzled with honey. When presenting as dessert warm individual slices for 15 seconds in the microwave and top with a small scoop of vanilla bean ice cream watching it melt slightly into the cake.

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The simple beauty of this caramelized fig cake is that it achieves complexity without unnecessary fuss. Make it, flip it, and enjoy every bite!

Frequently Asked Questions

→ Can I use dried figs instead of fresh figs?

Fresh figs work best for this cake due to their natural juiciness and caramelization, but dried figs can be soaked in warm water to rehydrate and used as a substitute.

→ How should I store this cake?

Store the cake lightly covered at room temperature for up to two days, or refrigerate covered for 3-4 days. This cake does not freeze well.

→ Can I substitute almond flour with regular flour?

Almond flour adds a unique texture and flavor, but you can substitute it with all-purpose flour if needed. Keep in mind the texture may slightly differ.

→ How do I prevent the cake from sticking to the pan?

Be sure to grease the pan thoroughly and line the bottom with parchment paper. Allow the cake to cool for 30 minutes and use an offset spatula to loosen the edges before inverting.

→ Can I brown the butter for more flavor?

Yes, browning the butter and letting it solidify before using adds a deeper, nutty flavor to the almond cake.