Fig and Rosemary Upside Down Cake
Equipment
- 9″ springform pan
Ingredients
- 6-8 figs depending on size enough to cover the base of your cake pan
- 2 tablespoons honey
CAKE:
- 6 oz + 1 1/2 tablespoons unsalted butter at room temperature
- 3/4 cup brown sugar
- 3 eggs
- 2 cups all purpose flour
- 1 tablespoons finely chopped fresh rosemary
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup Greek yogurt
Instructions
- Preheat the oven to 350 F and line the base of a 9 inch springform pan with parchment paper.
- Remove the stems from the figs and slice them about 1/4″ thick.
- Arrange the figs in one layer on the base of the springform pan.
- Drizzle the honey over the figs, set aside.
- In the bowl of an electric mixer cream the butter and sugar until pale and fluffy, around 10 minutes.
- Add the eggs one at a time, beating well in between adding each egg.
- In a separate mixing bowl addthe flour, baking soda, baking powder, and rosemary and mix well.
- Change the speed of your mixer to the slowest speed and add half of the yogurt and then half of the flour, mix well.
- When it has all mixed well, add the rest of the flour and yogurt and mix until everything comes together.
- Spread the cake mixture over the top of the figs and even out the batter with a rubber spatula.
- Bake for 1 hour, then loosely cover with foil, and bake for another15 to 20 minutes, or until cooked.
- Remove from the oven and place on a cooling rack to cool for about 20 minutes before removing the cake from the tin.
- Once you are ready to remove the cake from the tin, remove the outer ring of the springform pan, place the serving dish on top of the cake, and flip quickly.
I came across some HUGE figs the other day. And I had eaten enough of them, that I needed to do something else with them besides founder while eating them!
As well as the fact that I love upside down cakes, I decided to make this with the fresh rosemary that is growing on my terrace.
