You’ll Fall For This Cake🍂
Upside Down Caramelized Fig Cake is the perfect bite of Autumn. So moist and scrumptious. It’s made with buttermilk and bourbon with added orange zest to keep it fresh and cut through the sweetness. Serve this cake warm with just a dollop of slightly sweetened whipped cream. It’s so perfectly fig-a-licious!
In late summer and all throughout Autumn, our figs trees are putting out some impressive numbers. I make so many wonderful things with figs. Here’s something I’ve learned. So many people say they don’t like figs at all, but 100% of the people that eat fig treats seem to love figs. So, I think there must be a little fig confusion out there. I’m pretty sure you’ll love this Upside Down Caramelized Fig Cake. It’s absolutely fig-tasctic!
Turn Your Upside Down Cake, Upside Down 🙃
Ever since I was just a little kid, I was always the family baker. My dad always requested a pineapple upside-down cake for his birthday. Year after year, that was his favorite dessert. I wish he was still around to try this twist on his favorite.
I make it just like I made his favorite tropical cake, but substitute the pineapple for figs, plus a few other differences. Baked right in my seasoned cast iron pan. But with Upside Down Caramelized Fig Cake, I add bourbon! Yes, I use bourbon in my Upside Down Caramelized Fig Cake.
Upside Down Caramelized Fig Cake
Preheat the oven to 350º
Combine the 2 1/2 cups all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon salt, 2 cups granulated sugar, 1/4 cup of butter, 1/4 cup shortening, 1 1/2 cups buttermilk*, 2 eggs, 2 teaspoons vanilla, and 2 tablespoons bourbon. Beat with a mixer on medium speed until well combined. Add the zest of 1 orange and fold it in with a spatula. Set aside.
Into a 12-inch cast-iron skillet over medium heat, melt the remaining 1/4 cup of butter with 2 tablespoons bourbon. Swirl to thoroughly coat the skillet. Once melted, sprinkle 1 1/4 cups of brown sugar over the butter, making sure it’s evenly distributed. Make sure the entire surface is coated with sugar and butter. As soon as the sugar dissolves, remove from the heat and layer the figs, cut side down in a circular pattern.
Pour the batter evenly over the figs and gently spread to even out the top.
Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. While the cake is just out of the oven, run a knife around the edge of the pan.
Put a plate upside down on top of the skillet. Very carefully turn the skillet so the cake is turned onto the plate. It should come out easily. If any bits of cake stick to the skillet, use a small knife to patch it together.
Let the cake cool slightly before cutting and serving. Serve warm and top with freshly whipped cream.
Enjoy!
Upside Down Caramelized Fig Cake
Notes
*To make buttermilk with regular or light milk, substitute 3 tablespoons of white vinegar in a measuring glass. Add milk to a total of 2 cups. Let the milk stand to become thick and slightly curdled.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1/2 cup unsalted butter, softened (divided)
- 1/4 cup vegetable shortening
- 1 1/2 cups buttermilk*
- 2 large eggs
- 2 teaspoon vanilla extract
- 1/4 cup bourbon, divided
- 1 1/2 lbs fresh white, brown or black figs, sliced in half
- 1 1/4 cups packed light brown sugar
Topping:
- Whipped Cream
Instructions
- Preheat the oven to 350 degrees
- Combine the flour, baking powder, salt, granulated sugar, 1/4 cup butter, shortening, buttermilk*, eggs, vanilla and 2 tablespoons bourbon in a large bowl.
- Beat with a mixer on medium speed until well combined. Add the zest of 1 orange, fold in with a spatula, set aside.
- Melt the remaining 1/4 cup butter and 2 tablespoons of bourbon in a 12-inch cast-iron skillet over medium heat; swirl to thoroughly coat the skillet.
- Sprinkle the brown sugar over the butter, making sure it's evenly distributed, making sure the entire surface is coated with sugar and butter.
- As soon as the sugar dissolves, remove from the heat and layer the figs, cut side down in a circular pattern.
- Pour the batter evenly over the figs and gently spread to even out the top.
- Bake the cake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet.
- Carefully invert the skillet so the cake is turned onto the plate. It should come out easily.
- Let cool slightly before cutting and serving.
- This cake is best served warm, top with whipped cream.
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
