This is the perfect late summer upside-down cake with sweet and rich figs, caramel, and an easy-as-anything cake batter.
This indulgent late-summer fig upside-down cake is the perfect transitional dessert from summer to fall, one you’ll want again and again.
I continue my obsession with upside-down cakes. In this version, I pair it with one of my favorite fruits: the fig! Although this recipe reminds me of my fruitless fig tree, I can still enjoy this cake while sitting on my deck and gazing at my tree that continues to grow in size but not in figs.
While we aren’t all so lucky to have a bountiful fig tree, this upside-down cake is still perfect for those fresh, ripe figs from the farmer’s market or grocery store.
This fig upside-down cake is best served with a big dollop of homemade whipped cream or a scoop of vanilla ice cream. You’ll love how buttery and rich the fig topping is, paired with a simple vanilla cake. The resulting caramel fig syrup that soaks into the cake just seals it all up with a kiss.
How to make this fig upside-down cake recipe
What you need
- Figs: I use black mission figs, but your favorite variety of fresh, ripe figs will work here. I don’t recommend dried figs for this recipe. You’ll coat fresh figs with lemon juice, sugar, and cornstarch.
- Caramel: The caramel is made with brown sugar, corn syrup, and butter.
- Cake: For the cake, you’ll need cake flour, baking powder, salt, butter, granulated sugar, egg, vanilla extract, evaporated milk, and water. I used evaporated milk for its deeper flavor, but you do need to dilute it with water. If you don’t have evaporated milk, you can replace the total liquid quantity (evaporated milk and water) with just whole milk.
- For serving: Finish this upside-down cake with a big dollop of whipped cream. Trust me!
How to make it
- Step 1: Slice the figs and toss them with lemon juice, sugar, and cornstarch.
- Step 2: Prepare the caramel by simmering brown sugar, corn syrup, and butter in a small saucepan for 3 to 5 minutes. Pour the caramel into a lightly greased cake pan. Refrigerate for 15 minutes.
- Step 3: Prepare the cake batter. Start by sifting the dry ingredients into a bowl. Next. cream room temperature butter with sugar. Add an egg and mix until light and creamy. From there, alternately add half the dry ingredients and half the evaporated milk and water, beating after each addition. Finish by adding vanilla extract. Don’t over-mix the cake batter!
- Step 4: Assemble the upside-down cake. Arrange the figs, cut-side down, into the caramel and press them into the caramel. Pour the cake batter on top.
- Step 5: Bake the cake at 350ºF for 43 to 48 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Step 6: Allow the cake to cool for 30 minutes before inverting it onto a plate.
- Step 7: Slice the cake and serve it with whipped cream on top.
Fig Upside-Down Cake
This is the perfect late summer upside-down cake with sweet and rich figs, caramel, and an easy-as-anything cake batter.
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Servings: 8
Ingredients
Figs:
- 1 pound figs (stemmed, and sliced lengthwise; 3 to 4 slices per fig)
- 1 tablespoon lemon juice
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 3 tablespoons butter
- ½ cup light brown sugar (or use granulated sugar)
- 2 teaspoons light corn syrup
Batter:
- 1 cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 tablespoons butter (room temperature)
- ½ cup granulated sugar
- 1 egg
- 4 tablespoons evaporated milk (see Note 1)
- 4 tablespoons water (see Note 1)
- 1 teaspoon vanilla extract
For serving:
- Whipped cream (optional)
Instructions
Prepare the figs:
- Preheat the oven to 350ºF.
- Place the fig slices in a large bowl. Add 1 tablespoon lemon juice, ¼ cup granulated sugar, and 1 tablespoon cornstarch. Toss gently to coat, being careful not to break up the tender fig slices.
Cook the sugar:
- Lightly grease a 9-inch cake pan. Set aside.
- Melt 3 tablespoons of butter in a small pot over medium heat. Once melted, add ½ cup brown sugar and 2 teaspoons corn syrup. Stir to combine. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.
- Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.
Make the batter:
- Combine 4 tablespoons of evaporated milk with 4 tablespoons of water in a small bowl. Set aside.
- Sift 1 cup cake flour, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside. Using an electric hand-mixer, cream 4 tablespoons butter with ½ cup granulated sugar in a large mixing bowl until light and fluffy. Add 1 egg and mix until creamy.
- Add half the dry ingredients and beat with the mixer until just combined. Add half the evaporated milk mixture and beat until incorporated. Add the remaining dry ingredients and the remaining evaporated milk mixture, along with 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!
Assemble the cake:
- Remove the cake pan from the refrigerator. Arrange the figs, cut-side down, in single layers. Use your hands to press the figs gently into the caramel layer. Spoon any excess liquid from the bowl over the figs.
- Spoon the batter over the figs and smooth it into an even layer.
Bake the upside-down cake:
- Transfer the cake to the oven for 43 to 48 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake stand for at least 30 to 45 minutes at room temperature.
To serve:
- Place a large plate over the cake pan and carefully flip the cake onto the plate. Use a small butter knife to tap over the pan to encourage the release of the cake. Once the cake has been transferred to the plate, cut and serve with whipped cream on top. Enjoy!
Notes
Note 1: This recipe uses 4 tablespoons of evaporated milk, which needs to be diluted with 4 tablespoons of water. If you don’t have evaporated milk, replace it with 8 tablespoons of whole milk and omit the water completely.
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