Ingredientes para Upside Down Fresh Fig Cake
- Unsalted Butter
- Light Brown Sugar
- 1/4 cup honey
- Fresh Figs
- Unbleached All Purpose Flour
- 2 teaspoons baking powder
- Kosher Salt
- Granulated Sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- Whole Milk
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Cómo preparar Upside Down Fresh Fig Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch cake pan with 2-inch sides. Line the bottom with parchment paper, ensuring it extends over the edges for easy removal later.
- In a small saucepan over medium-low heat, melt 4 tablespoons (1/2 stick) of butter.
- Stir in 1/2 cup packed light brown sugar and 1/4 cup honey until smooth and well combined. Set aside.
- Pour the brown sugar mixture into the prepared cake pan, spreading evenly.
- Arrange 1 pound fresh figs (or 1 cup dried figs, reconstituted in hot water for 15 minutes), cut-side down, in concentric circles over the sauce.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate large bowl, cream together 8 tablespoons (1 stick) unsalted butter, 1 cup granulated sugar, and 1 teaspoon vanilla extract using an electric mixer until light and fluffy (about 2-3 minutes).
- Add 3 large eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients and 1/2 cup milk alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Carefully pour the batter evenly over the arranged figs.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 50 minutes.
- Run a thin knife or offset spatula around the edges of the pan to loosen the cake.
- Place a serving platter upside down on top of the pan. Invert the cake onto the platter.
- Carefully remove the pan and parchment paper.
- Drizzle any excess sauce from the pan over the warm cake and serve.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
253g
Fat
77g
Carbs
30g
