Honey and Rosemary Upside Down Fig Cake

Honey and Rosemary Upside Down Fig Cake topped with fresh figs and rosemary sprigs.
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introduction

Honey and Rosemary Upside Down Fig Cake is a warm, simple cake that brings sweet figs, honey, and a hint of rosemary together. It bakes with the fruit on the bottom so the topping becomes glossy when you turn it out. If you love easy upside-down desserts, try a similar take with our caramel peach upside-down pancakes for breakfast or brunch ideas. This cake is quick, homey, and perfect for sharing.

why you’ll love this recipe

  • Quick & easy: simple steps and one pan to bake.
  • Simple ingredients: basic pantry items plus fresh figs and rosemary.
  • Perfect for fall or a small dinner party: it looks fancy but takes little work.
  • Crowd-pleaser: sweet honey and fragrant rosemary balance the figs.
  • Better than other versions: the honey glaze and fresh herbs give a bright, natural flavor.

This cake stands out because the figs caramelize on the bottom, making a glossy top when inverted. It gives a rustic, impressive look with little fuss and warm, comforting flavors.

Ingredients :

  • fresh figs — ripe but firm, sliced
  • honey — for drizzling over the figs
  • all-purpose flour — the base of the cake
  • baking powder — to give lift
  • salt — a pinch to balance sweetness
  • butter — use unsalted, softened for the batter
  • sugar — granulated sugar for the cake crumb
  • eggs — large, room temperature
  • rosemary — fresh, finely chopped for aroma
  • milk — whole or 2% for moistness

Directions :

  1. Preheat your oven to 350°F (175°C). Grease a round cake pan.
  2. Arrange the sliced figs on the bottom of the pan and drizzle with honey.
  3. In a bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with milk.
  7. Stir in the chopped rosemary.
  8. Pour the batter over the figs in the pan.
  9. Bake for 30-35 minutes or until a toothpick comes out clean.
  10. Let it cool slightly before inverting onto a plate. Serve warm.

Ingredients Needed

  • For the fig layer:
  • 8–10 fresh figs, washed and sliced
  • 3 tablespoons honey, to drizzle over figs
  • For the cake batter:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup milk (whole or 2%)
  • 1 to 2 teaspoons fresh rosemary, finely chopped

Notes: Use ripe figs but not too soft so they hold shape. Butter should be soft to cream easily. Room-temperature eggs mix faster and give better rise.

how to make Honey and Rosemary Upside Down Fig Cake

  1. Preheat and prep: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan well so the figs release easily after baking. This step prevents sticking.
  2. Arrange figs and honey: Place sliced figs in a single layer on the bottom of the pan. Drizzle evenly with honey so the fruit caramelizes while baking.
  3. Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until pale and slightly fluffy. This traps air for a lighter cake.
  4. Add eggs: Beat in eggs one at a time, mixing well after each. Scrape the bowl so the batter is even.
  5. Mix dry ingredients: In a separate bowl, whisk the flour, baking powder, and salt. This makes sure the leavening spreads evenly.
  6. Combine wet and dry: Add the dry mix to the butter mixture in parts, alternating with the milk (start and end with dry). Mix until just combined — do not overmix or the cake can be tough.
  7. Add rosemary: Fold in the chopped rosemary. It adds a bright, savory note that complements the figs and honey.
  8. Pour and level: Pour batter over the fig layer and smooth the top with a spatula so it bakes evenly.
  9. Bake: Bake 30–35 minutes, or until a toothpick in the center comes out clean and the top is golden. If the figs bubble up, that is normal.
  10. Cool and invert: Let the cake cool in the pan for 10–15 minutes so the glaze firms slightly. Run a knife around the edge, place a plate over the pan, and invert quickly but carefully. Lift the pan to reveal the glossy fig topping.
  11. Mini tips: If the figs stick a bit, warm the pan slightly on the stove for a few seconds to loosen the honey. Serve the cake warm so the topping is soft and shiny.

how to serve Honey and Rosemary Upside Down Fig Cake

  • Serve warm or at room temperature. The glaze is best warm.
  • Add a scoop of vanilla ice cream or a dollop of whipped cream for contrast.
  • Garnish with a small sprig of rosemary or a light drizzle of extra honey for shine.
  • Cut into wedges and serve on plain plates to show the glossy fig top.

how to store Honey and Rosemary Upside Down Fig Cake

  • At room temperature: Cover loosely with foil for up to 2 days.
  • In the refrigerator: Store in an airtight container for up to 4 days. Warm briefly before serving to soften the topping.
  • Freezing: You can freeze individual slices wrapped tightly in plastic and foil for up to 2 months. Thaw in the fridge and warm slowly in a low oven.

tips to make Honey and Rosemary Upside Down Fig Cake

  • Use ripe but firm figs to keep shape.
  • Soften butter to room temperature for easier creaming.
  • Do not overmix batter — stop when dry ingredients are just combined.
  • Let the cake cool slightly before inverting to avoid a sticky, messy release.
  • If your honey is very thick, warm it a little so it spreads over the figs easily.

variation (if any)

  • Citrus twist: Add 1 teaspoon lemon or orange zest to the batter for a bright note.
  • Nuts: Sprinkle chopped toasted walnuts or almonds over figs before pouring batter for crunch.
  • Maple: Swap honey for maple syrup for a deeper, spiced flavor.
  • Gluten-free: Use a 1:1 gluten-free flour blend and watch baking time — it may vary.

FAQs

Can I use dried figs instead of fresh figs?

Dried figs are too chewy and will not give the glossy caramel top. If fresh figs are not available, soak dried figs in hot water for 10 minutes, drain well, and use, but texture will differ.

How do I make this cake gluten-free?

Use a 1:1 gluten-free flour blend that includes xanthan gum. The batter may be slightly denser, so check doneness with a toothpick and add a few extra minutes of bake time if needed.

Can I make this ahead?

Yes. Bake, cool completely, then wrap and refrigerate. Reheat slices in a low oven or microwave for a few seconds before serving. Add fresh honey or a quick warm drizzle to revive the topping.

My cake stuck to the pan. How can I prevent that?

Grease the pan well and consider lining the bottom with parchment paper. Let the cake cool 10–15 minutes before inverting — not too hot, not completely cold.

Is this cake freezer-friendly?

Yes. Wrap slices tightly in plastic and foil. Freeze up to 2 months. Thaw in the fridge and warm gently before serving.

Conclusion

This Honey and Rosemary Upside Down Fig Cake is an easy, elegant dessert that balances sweet figs and honey with fresh rosemary. It needs simple ingredients and one pan to impress family or guests. If you want more upside-down ideas for breakfast or dessert, check the original inspiration at Honey and Rosemary Upside Down Fig Cake – Oh My Veggies. If you make the cake, please leave a comment and a star rating — and tell us which variation you tried!

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Honey and Rosemary Upside Down Fig Cake

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  • Author: chef-ava
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
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Description

A warm, simple cake featuring sweet figs, honey, and a hint of rosemary, baked to create a glossy upside-down topping.

Ingredients

Scale
  • 8–10 fresh figs, washed and sliced
  • 3 tablespoons honey, to drizzle over figs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup milk (whole or 2%)
  • 1 to 2 teaspoons fresh rosemary, finely chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a round cake pan.
  2. Arrange the sliced figs on the bottom of the pan and drizzle with honey.
  3. In a bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with milk.
  7. Stir in the chopped rosemary.
  8. Pour the batter over the figs in the pan.
  9. Bake for 30–35 minutes or until a toothpick comes out clean.
  10. Let it cool slightly before inverting onto a plate. Serve warm.

Notes

Use ripe figs but not too soft so they hold shape. Butter should be soft to cream easily. Room-temperature eggs mix faster and give better rise.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 18g
  • Sodium: 100mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 65mg

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