Rethink the pineapple rings and cherries for a modern take on an upside-down cake. You will flip for this fig upside down cake. The fresh figs make it beautiful and the whipped egg whites make it light for a dessert that will be your new go-to for end of season California Figs.
California Fig Upside Down Cake
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 cup salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 eggs large
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/8 tsp cream of tartar
- California Fig & Armagnac Ice Cream
- California Fig Concentrate
- 4 tbsp unsalted butter
- 3/4 cup brown sugar
- 1 lb fresh figs 1/4" slices
- Butter a 9-inch cake pan. Melt the 4 tablespoons of butter and brown sugar in the bottom of the cake pan. Place the figs in a single layer, close together in the cake pan on top of the melted butter and sugar. Preheat the oven to 350 degrees F.
- Mix the flour, baking powder, and salt together. Cream the 1/2 cup butter and sugar together in a bowl. Add the yolks to the creamed mixture, one at a time, beating well after each addition. Add 1 teaspoon vanilla. Mix well. Add the milk alternately with the dry ingredients to the batter, folding well after each addition. Beat the egg whites to soft peaks. Add the cream of tartar and continue to beat until the peaks hold their shape. Fold the whites into the cake batter. Spread the batter over the fruit and bake for approximately 1 hour. Test to see that it is done by inserting a skewer or a toothpick into the center of the cake and making sure that it comes out clean.
- After the cake has cooled for at least 15 minutes, run a knife around the edges of the pan to loosen it. Turn the cake over onto a serving platter and let it sit another 5 minutes. At this time, remove the pan.
- To serve, slice the cake into wedges. Place a scoop of ice cream alongside. Drizzle with the California Fig concentrate.