Upside Down Almond Fig Cake (Print version)
Fresh figs caramelize under a tender almond cake, then flip into a glossy fruit-topped dessert.
# Ingredients:
For the fig topping
01 -
2 tablespoons unsalted butter, melted, plus more for the pan
02 -
1/3 cup (70 g) packed light brown sugar
03 -
2 tablespoons honey
04 -
10-12 fresh figs, stems trimmed and halved lengthwise
For the almond cake
05 -
1 cup (120 g) all-purpose flour
06 -
1 cup (100 g) finely ground almond flour
07 -
1 teaspoon baking powder
08 -
1/4 teaspoon fine salt
09 -
3/4 cup (170 g) unsalted butter, room temperature
10 -
1/2 cup (100 g) granulated sugar
11 -
1/4 cup (55 g) packed light brown sugar
12 -
3 large eggs, room temperature
13 -
1 teaspoon vanilla extract
14 -
1/2 teaspoon almond extract
15 -
1 teaspoon finely grated orange zest
16 -
1/4 cup (60 ml) whole milk
For serving
17 -
Honey, Greek yogurt, or lightly whipped cream, optional
# Instructions:
01 -
Heat the oven to 350°F (175°C). Butter a 9-inch round cake pan and line the bottom with a parchment round.
02 -
Stir the melted butter, brown sugar, and honey together in the bottom of the pan. Arrange the fig halves cut side down in tight circles, leaving a small border around the edge.
03 -
In a medium bowl, whisk the all-purpose flour, almond flour, baking powder, and salt until no large almond flour clumps remain.
04 -
Beat the room-temperature butter, granulated sugar, and brown sugar for 3-4 minutes until lighter in color and fluffy. Beat in the eggs one at a time, then mix in the vanilla, almond extract, and orange zest.
05 -
Add the dry ingredients in two additions, alternating with the milk. Mix just until the batter is thick and smooth, then spread it gently over the figs.
06 -
Bake for 43-50 minutes, until the top is golden and a toothpick inserted in the center comes out with moist crumbs. Cool in the pan on a rack for 25-30 minutes.
07 -
Run a thin knife around the edge. Place a serving plate over the pan, flip in one steady motion, tap the pan, and lift it away. Serve slightly warm or at room temperature.
# Good to know:
01 -
Best with ripe but firm fresh figs.
02 -
Cool 25-30 minutes before flipping for the cleanest release.
03 -
Nutrition is an estimate per serving.