This delicious upside-down cake brings together the earthy sweetness of figs with the nutty richness of almonds. With a golden caramelized topping and a moist, tender crumb, this cake is a perfect combination of flavors and textures. The almond flavor in the cake enhances the natural sweetness of the figs, while the upside-down method creates a beautifully glazed, fruit-filled top.
Ingredients:
For the Topping:
- 10-12 Fresh or dried figs (sliced in half, if using fresh)
- 1/4 cup Unsalted butter
- 1/4 cup Brown sugar (light or dark)
- 1 tbsp Honey (optional)
For the Cake:
- 1 cup Almond flour
- 1/2 cup All-purpose flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1/2 cup Unsalted butter (softened)
- 3/4 cup Granulated sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- 1/2 cup Whole milk or buttermilk
- 1/4 cup Slivered almonds (for texture, optional)
- Zest of 1 lemon (optional for extra flavor)
Directions:
1. Prepare the Topping:
- Preheat your oven to 350°F (175°C).
- In a skillet or saucepan, melt the butter over medium heat. Add the brown sugar and stir until it dissolves and begins to bubble, creating a smooth caramel sauce.
- Stir in the honey (if using) and cook for an additional 2 minutes until the sauce thickens slightly.
- Pour the caramelized butter and sugar mixture into the bottom of a greased 9-inch round cake pan. Arrange the fig halves on top, cut side up, in a circular pattern or in a design that pleases you.
2. Prepare the Cake Batter:
- In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest (if using).
- Gradually add the dry ingredients to the butter mixture, alternating with the milk or buttermilk. Begin and end with the dry ingredients. Stir until just combined. Be careful not to overmix.
- Gently fold in the slivered almonds, if using, for extra crunch.
3. Assemble the Cake:
- Pour the cake batter over the figs in the cake pan, spreading it evenly with a spatula.
- Smooth the top of the batter, making sure it covers the figs completely.
4. Bake the Cake:
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean (with a few moist crumbs, but no wet batter).
- Let the cake cool in the pan for about 10 minutes. Then, carefully run a knife around the edges of the pan to loosen the cake.
5. Flip the Cake:
- Place a large plate or serving platter over the top of the cake pan. Using both hands, carefully invert the pan to release the cake onto the plate, ensuring the figs are now on top with their caramelized glaze.
6. Serve and Enjoy:
- Allow the cake to cool slightly before serving, so the caramel topping sets.
- Slice and serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Perfect for: A stunning dessert for special occasions, brunches, or a comforting afternoon treat with coffee or tea. The caramelized fig topping paired with the almond cake is sure to impress anyone who tastes it!
