Fig Upside Down Cake
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
9 squares
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Calories
161 kcal
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Course
Dessert
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Cuisine
International
Fig Upside Down Cake
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Fig Upside Down Cake made with fresh figs caramelized in a brown sugar and butter sauce, and a light and delicious vanilla sponge, a no-fuss cake recipe that uses fresh seasonal produce to create a fantastic family-favourite dessert. The fig cake is cut into bars for the perfect potluck dessert to feed a small crowd.
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Ingredients
- 5 figs
- 30 g melted butter ( 2 tbsp)
- 2 tablespoon dark brown sugar
- 100 g soft butter
- 100 g plain flour
- 100 g granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
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Instructions
- Preheat the oven to 180 degrees Celsius ( 350 Fahrenheit, 160 fan oven).
- To make the sponge, add the soft butter and granulated sugar to a large mixing bowl, and use a hand mixer to beat them well until you have a light texture.
- Add the eggs one by one, beating well after every addition.
- Sift in the flour, add the bicarbonate of soda, baking powder and vanilla extract, and use a spatula to mix everything into a batter.
- Spread the melted butter over the bottom of a square baking tin ( mine is 24 cm large and 5 cm high - 9 inches large and 2 inches high).
- Sprinkle the dark brown sugar over the melted butter, then arrange the fig slices.
- Spread the batter over the fruit, then bake for 30 minutes until the top is golden, and a skewer inserted in the middle comes out clean.
- Leave the cake to cool down slightly, then run a sharp knife around the edges of the sponge to loosen it up.
- Place a wooden board on top of the tin, and turn it upside down quickly.
- Slice the cake into squares and enjoy.
Notes
- The size of the eggs used can change the consistency of the batter. The recipe calls for large eggs, if you only have small ones, add a tablespoon or 2 of milk to loosen the batter a bit to make it easier to spread over the fruit.
- As I used a square baking tin, I wanted to have one fig slice to top one cake bar, so I used 9 slices of fruit, and cut the cake into 9 squares. If you use a round cake tin, you can add more slides of fruit, as that won't be an issue at all.
Nutrition Information
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Calories
161kcal
(8%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
45mg
(15%)
Sodium
110mg
(5%)
Potassium
156mg
(4%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
194IU
(4%)
Vitamin C
1mg
(1%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9squares
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 110mg | 5% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 194IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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