Upside-Down Fig Cake
By Wafa — 100+ tested recipes
The upside-down fig cake is the perfect dessert to highlight fresh seasonal figs. A moist sponge cake topped with melting, caramelized fruit.
Ingredients
- 3 units eggs
- 70 g sugar
- 100 g melted butter
- 200 g all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla powder or vanilla sugar
- 1 pinch salt
- 10 units figs
- 150 g sugar (For the caramel)
- 50 g water (For the caramel)
Instructions
- 1Wash the figs, cut them into slices, and arrange them at the bottom of a cake pan.
- 2Prepare the caramel: pour the sugar and water into a saucepan and heat over medium heat without stirring until you get an amber caramel. (Immediately pour the caramel into the bottom of the pan over the figs.)
- 3In a mixing bowl, whisk the eggs with the sugar until the mixture pales slightly.
- 4Add the cooled melted butter and mix.
- 5Fold in the flour, vanilla, baking powder, and salt. Mix just enough to obtain a smooth batter (do not overwork). (Add a splash of milk if the batter is too thick.)
- 6Pour the batter over the figs and bake at 180°C (350°F) for 35 to 40 minutes.
- 7Let it rest for 5 to 10 minutes, then unmold while still warm by flipping the pan onto a serving plate. (Do not wait for the cake to be cold to unmold, otherwise the caramel might stick.)
Video
Tips
- Use ripe but firm figs for better presentation and texture.
- Do not overwork the batter after adding the flour to keep it light and moist.
- It is essential to unmold the cake while it is still warm.
Substitutions
- melted butter → 80 ml neutral oil — For a moister texture but slightly less flavor.
Nutrition
Frequently asked questions
Can I use dried figs instead of fresh figs?
Yes, but the result will be different. Dried figs are sweeter and less juicy. If using them, rehydrate them for 10–15 minutes in warm water or orange juice to avoid a dry cake.
How can I prevent the caramel from getting too hard?
Heat the sugar and water without stirring, then remove from heat as soon as the caramel is golden. Pour it immediately into the pan: if it gets too dark, it will become bitter and hard after baking.
Can I replace the butter with oil?
Yes, you can replace the butter with about 80 ml of neutral oil (sunflower or grapeseed). The cake will be slightly moister but a bit less flavorful.
Does this cake store well?
Yes. It keeps for 2 days at room temperature under a cake dome, or 3 to 4 days in the refrigerator. Take it out 30 minutes before serving to restore its softness.
Can I freeze the upside-down fig cake?
Yes, no problem. Freeze it well-wrapped and whole. Thaw slowly at room temperature to preserve the caramel and the texture.
Reviews
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