Fig and Caramel Upside Down Cake
I’ve always liked the idea of making a fig upside down cake. Figs are such a striking fruit and they deserve to be showcased! I wanted to avoid the popular fig dessert pairings like honey and mascarpone. I’ve already been down that road and wanted to try something new! So I consulted the Flavor Bible. (Yes, it’s literally a book called the Flavor Bible. It’s basically just a giant list of ingredients with sublists that contain things they pair well with. I love it.) But I digress. Two ingredients jumped out at me: caramel and cinnamon. Those two things along with figs in a cake sounded fantastic. I gave it a go. Incredible flavor. Everything I’d hoped it would be.
Much to my dismay, it took a few tries to perfect this recipe. I’m not a baking expert, so sometimes developing recipes for baked goods takes a few tries. It’s all part of the process. I’m happy to report, however, that despite having eaten this cake three times, I’m still in love with it. And I’m beyond thrilled to finally share the recipe with you.
Can I make the caramel in advance?
You sure can! If you make it in advance, pop it in the fridge and then microwave it before using so that it’s pourable. It’ll keep in the fridge for a couple of weeks.
How to avoid leakage
While I love my springform pan, it simply cannot be trusted not to leak. There’s nothing worse than popping a cake in the oven, only to smell smoke and realize that batter has been leaking out of the bottom of your pan. Thankfully, there’s an easy way to avoid this! Wrap the bottom of your pan in aluminum foil. It works every time.
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Caramel Fig Upside Down Cake
- 1/2 cup Granulated sugar
- 2 tbsp Unsalted butter (sliced)
- 1/4 cup Heavy whipping cream
- 1/2 tsp Vanilla extract
- 1/4 tsp Salt
- 10-15 Fresh figs (sliced)
- 8 tbsp Unsalted butter (softened)
- 1/4 cup Granulated sugar
- 1/2 cup Brown sugar
- 1 Large egg
- 1 Additional egg yolk
- 1 tsp Vanilla extract
- 2 tsp Cinnamon
- 1/2 tsp Salt
- 1 tsp Baking powder
- 1 1/2 cups All purpose flour
- 1/2 cup Milk
- Preheat the oven to 350° fahrenheit. Then grease a 9 inch springform pan. Add parchment paper to the bottom so that the fruit doesn't stick to the pan. Also wrap the outside of the springform pan in aluminum foil to prevent leakage.
- Now make the caramel. To do this, melt 1/2 cup sugar in a small saucepan over medium heat. Stir frequently. This should somewhere in the realm of 5-10 minutes.
- Add in 2 tbsp sliced butter and whisk to combine.
- Once the butter has been fully incorporated, lower the heat to medium low and slowly pour in the cream with one hand while whisking with the other. It may get pretty bubbly, so be careful!
- Add in 1/4 tsp salt and 1/2 tsp vanilla extract and whisk until fully incorporated. Then remove from heat and pour into a jar or glass container.
- Cover the bottom of the springform pan with sliced figs. Then pour the caramel over it.
- Make the cake batter. Start by creaming together the butter and two sugars.
- Add the large egg, additional egg yolk, and vanilla extract. Whisk to combine.
- In a medium sized bowl, whisk together the salt, flour, cinnamon and baking powder. Then add half to the wet mixture. Mix to incorporate, then add the milk. Mix again before adding remaining dry mixture and whisk until smooth.
- Pour over figs and caramel and bake for 45-55 minutes, or until a toothpick inserted into the center of the cake is clean upon removal.
- Let cake cool for about 20 minutes. Then flip onto a cake stand or platter. Peel off parchment paper and enjoy!
If you try this, I hope you love it! Be sure to let me know your thoughts in the comments or on Instagram. I always love hearing from you.