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
- Preheat your oven to 350°F (175°C). Grease a round cake pan.
- Arrange the sliced figs on the bottom of the pan and drizzle with honey.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk.
- Stir in the chopped rosemary.
- Pour the batter over the figs in the pan.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- 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