Upside Down Fresh Fig Coffee Cake Recipes

UPSIDE DOWN FRESH FIG CAKE

Steps:

• Preheat the oven to 160C /180C/ 350F /gas 4 and line and lightly oil a 23cm cake tin.
• Place the sliced figs in a layer in the cake tine and drizzle on the honey.
• Add butter and sugar in a large bowl and beat with an electric hand whisk until pale and fluffy.
• Then gradually beat in the eggs until combined.
• Fold in the flour and baking powder and orange juice, the chopped figs.
• Transfer the cake batter into the prepared tin and smooth the surface.
• Bake in the hot oven for approx. 45 mins or until a skewer inserted into the cake comes out clean.
• Let the cake cool in the cake tin for 10 mins before carefully inverting the cake and removing the baking paper.
• Enjoy.

UPSIDE-DOWN FRESH FIG CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch cake pan with 2-inch sides. Line the bottom of the pan with parchment paper and butter the parchment.
• In a small saucepan over medium-low heat or in the microwave, melt 4 tablespoons of the butter. Stir in the brown sugar and honey until smooth. Pour the sauce into the prepared cake pan. Arrange the figs, cut sides down, in concentric circles over the sauce. Set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. In another bowl, with an electric mixer on medium speed, beat the remaining 8 tablespoons butter with sugar and vanilla until lightened in color and texture, 2 to 3 minutes. Add the eggs 1 at a time, beating until well combined after each. Beating on low speed just until combined after each addition, add dry ingredients in 3 parts, alternating with the milk in 2 parts. Spoon the batter evenly over the figs.
• Bake the cake until golden and a skewer inserted in the center comes out clean, 45 to 55 minutes. Transfer the cake to a rack and cool in the pan for 50 minutes.
• Run a thin knife around the sides of the pan to loosen. Place a serving platter on top of the pan and invert the cake. Gently lift off the pan and remove the parchment paper. Spoon over the cake any of the sauce that has run off, and serve warm.

UPSIDE DOWN FRESH FIG COFFEE CAKE RECIPE

Steps:

• Prepare the pan. Line the bottom of a 9 x 3 inch, round cake pan with parchment paper, and use the butter to grease the entire inside of the pan (including the parchment paper and all the way up the sides). Then, lightly flour just the pan. Set aside.
• Make a crumble with the ingredients. Place the figs, sugar, flour, cinnamon, salt, and butter in a small mixing bowl. Then use your hands to rub the dry ingredients into the figs and butter, until it forms a crumble. (It's okay if it's not 100% blended.)
• Set the oven and prepare the syrup. Preheat the oven to 350°F. Mix 1½ teaspoons of the espresso powder into the syrup.
• Line the bottom of the pan with figs and syrup. Drizzle 2 tablespoons of the espresso-syrup evenly over the bottom or the prepared cake pan. Set aside. Cut the figs into thin (about ¼ inch) slices and place them, in one even layer, on top of the syrup in the pan. Set aside.
• Make the batter. Add the softened butter and the sugar to a large mixing bowl. Mix until it's completely smooth. Then add ¼ cup of the espresso-syrup, vanilla and sour cream. Once you have a smooth consistency again, blend in the eggs, one at a time. Then add the flour, baking powder, baking soda, cinnamon and salt. Stir just until it's mixed in and smooth.
• Assemble. Spoon about half of the batter on top of the fig slices and gently even it out with the bottom of a spoon or offset spatula. Add the filling evenly on top and evenly spread that as well. Then drizzle it with the remaining ¼ cup of espresso-syrup. Spoon the rest of the batter in the pan and smooth it out.
• Bake. Place the cake pan on a baking sheet and bake in the preheated 350°F oven until the top is golden brown and is slightly cracked, about 1 hour. It should rise all the way to the top, if not a tiny bit above it.
• Cool, invert and serve. Let the cake cool in the pan for about 10 minutes. Then use a knife to very carefully go around the edges (only if it seems like it's sticking anywhere). Now place a large serving platter or plate upside down, on top of the cake pan and invert it. Gently remove the parchment paper from the top of the cake. Let it cool for at least an hour before serving.