Fig Upside-Down Cake with Whipped Cream

Recipe courtesy of The Great American Recipe
Fig Upside-Down Cake with Whipped Cream

"This upside-down cake is simply divine. Fresh figs, caramel, a moist buttermilk batter, and a subtle flavoring of rose water—it’s a winning combination and a sure crowd-pleaser. It’s also relatively easy to make, so it’s great for those nonbakers who want to impress their company with a delicious and impressive-looking dessert." -- Brad

This recipe was shared by Brad in Episode 8 of Season 2 of The Great American Recipe.

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Course:

    Ingredients

  • 12 fresh figs, halved
  • ¾ cup white sugar
  • 3 tablespoons water
  • 2 sticks (1 cup) unsalted butter
  • 2 cups all-purpose flour
  • ½ cup packed brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 2 large eggs
  • 1 cup honey
  • ¾ cup buttermilk
  • Grated zest and juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 teaspoon rose water
  • Garnishes
  • Honey
  • Fresh figs
  • Sliced almonds
  • Grated lemon zest
  • Whipped Cream
  • 1 cup cold heavy cream
  • ¼ cup crème fraîche
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

    Directions

  1. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan and line with parchment paper.
  2. Arrange the fig halves, cut side down, in a pattern in the prepared cake pan.
  3. In a small saucepan, combine the white sugar and water and cook over medium-high heat until caramelized, 4–6 minutes. Do not stir the caramel, but shake or swirl the pan if needed. Once the caramel is a nice amber color, carefully pour it over the figs in the pan. Set aside.
  4. In a separate saucepan, melt the butter over medium heat. Cook, stirring frequently, until the butter takes on a golden-brown color and solid bits start to appear, about 5 minutes. Carefully pour the melted butter into a heat-safe bowl and set it aside to cool slightly.
  5. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and cardamom until evenly mixed.
  6. In a separate bowl, whisk together the eggs, honey, buttermilk, cooled browned butter, lemon zest and juice, vanilla, and rose water until thoroughly combined.
  7. Add the wet ingredients to the dry ingredients and whisk until mostly smooth (a few small lumps are OK). Pour the batter over the figs and caramel in the pan.
  8. Bake the cake for 45–55 minutes, until the top is deep golden brown and the center springs back to the touch. Set aside to cool.
  9. Invert the cake onto a serving dish. Carefully remove the parchment paper. Drizzle the top with honey and garnish with fresh figs, sliced almonds, and lemon zest. Serve with whipped cream.
  10. For the Whipped Cream:
    In an electric mixer fitted with the whisk attachment, whip the cream to soft peaks. Add the crème fraîche, powdered sugar, and vanilla and whip to stiff peaks. Chill until ready to serve.
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