Upside-Down Fig Cake

This dessert doesnt need any special additions, perhaps just a dollop of whipped cream or Greek yogurt, which we serve alongside a slice of cake on a plate.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 120 g Butter, unsalted

  • 180 g Sugar, white

  • 2 piece Egg, fresh

  • 120 g Sour cream

  • 60 ml Milk, whole milk

  • 1 teaspoon Vanilla, extract, natural

  • 1 teaspoon Orange, shell

  • 200 g Flour, Wheat, bread flour

  • 2 teaspoons Baking powder

  • 1 pinch Salt, table

  • 3 spoons Butter, unsalted

  • 2 spoons Juice, orange

  • 2 spoons Honey

  • 350 g Figs, fresh

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease the sides of a round cake pan (23 cm in diameter) with butter.

  2. Add butter to a small pot and melt it slowly over low heat. Once the butter has melted, add orange juice and honey to the pot and heat the mixture for a few more minutes while stirring continuously, until you get a medium-thick and sticky sauce. Pour the sauce into the prepared pan. Tilt the pan left and right to spread the sauce evenly over the entire surface.

  3. Cut the figs in half, then arrange the halves on the bottom of the pan with the cut side facing down. The figs should cover the entire bottom of the pan, so place them tightly next to each other without overlapping.

  4. Prepare the batter to cover the figs. In a bowl, cream the butter and sugar together. Gradually add the eggs one by one to the butter mixture. Once all the eggs are incorporated, mix in the sour cream, milk, vanilla extract, and orange zest.

  5. In another bowl, mix the dry ingredients by first sifting in the flour and baking powder. Add salt and mix the ingredients well. Add half of the dry ingredients to the egg-butter mixture and mix, then add the remaining half. Stop mixing once you have a smooth batter without lumps.

  6. Spoon the prepared batter over the figs in the pan. Once all the batter is added, smooth the top with a spatula or the back of a spoon. Place the pan in the preheated oven for about an hour. Check the doneness with a toothpick. If it comes out clean, the cake is done.

  7. Let the baked cake cool in the pan for 10 minutes on a wire rack. Then, run a sharp, thin knife around the edge of the pan to make it easier to remove the cake. Place an upside-down plate on top of the pan, then quickly flip everything over so the cake slides onto the plate. Let it cool completely before serving with whipped cream, a dollop of Greek yogurt, or a scoop of vanilla ice cream.

Nutrition Information (Per 100g)

  • Calories: 280.08 kcal
  • Fat: 13.35 g
    • Saturated Fat: 7.86 g
  • Carbohydrates: 35.46 g
    • Sugars: 21.78 g
  • Protein: 3.77 g
  • Fiber: 0.9 g