Description
This Honey and Rosemary Upside Down Fig Cake is a delightful fusion of sweet and savory flavors, with a moist, tender crumb and a caramelized, glistening top. The combination of fresh figs, fragrant rosemary, and rich honey creates a truly exceptional dessert that’s sure to impress.
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup honey
– 8 ounces fresh figs, halved
– 2 tablespoons chopped fresh rosemary
Instructions
1. 1. Preheat the oven to 350°F (175°C). Grease a 9-inch round baking pan with butter or nonstick cooking spray.
2. 2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 3. In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla and honey.
4. 4. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. 5. Arrange the fig halves in the prepared baking pan, cut-side down. Sprinkle the chopped rosemary over the figs.
6. 6. Gently spoon the cake batter over the figs, spreading it evenly to the edges of the pan.
7. 7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. 8. Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate.
9. 9. Serve the Honey and Rosemary Upside Down Fig Cake warm or at room temperature.
Notes
– For a deeper fig flavor, you can use a combination of fresh and dried figs.
– Experiment with different herbs, such as thyme or lavender, to complement the honey and figs.
– This cake can be made a day in advance and stored at room temperature, covered.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American