Description
A gorgeous autumn upside-down cake featuring fresh halved figs caramelized in a rich brown sugar glaze over a velvety, sour cream vanilla sponge.
Ingredients
Upside Down Topping:
6 tablespoons butter, melted
2/3 cup light/medium brown sugar
12 figs, cut in half lengthwise
Cake Batter:
1/2 cup salted butter, room temperature
2/3 cup granulated sugar
1/3 cup light/medium brown sugar
2 large eggs, room temperature
1/2 cup sour cream
1/4 cup whole milk
2 teaspoons vanilla extract
1 1/2 cups AP flour
1 teaspoon orange zest
2 teaspoons baking powder
1/2 teaspoon salt
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly.
2. Pour 6 tablespoons melted butter into the pan and sprinkle 2/3 cup brown sugar evenly over the bottom.
3. Arrange 12 halved figs cut-side down in a tight circular pattern on top of the sugar layer.
4. Cream 1/2 cup salted butter, 2/3 cup granulated sugar, and 1/3 cup brown sugar until light and fluffy.
5. Beat in eggs one at a time, then mix in the sour cream, whole milk, and vanilla extract.
6. Whisk AP flour, orange zest, baking powder, and salt together; gently fold into the wet mixture until just combined.
7. Spread the thick batter over the figs and bake for 40 to 45 minutes until a toothpick comes out clean.
8. Cool for exactly 10 minutes on a wire rack, then invert carefully onto a flat serving plate.
Notes
Flip the cake exactly 10 minutes after baking so the caramelized sugar doesn’t cool and stick to the pan. Ensure eggs and butter are at room temperature for a smooth batter.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 390
- Sugar: 41g
- Sodium: 290mg
- Fat: 19g
- Saturated Fat: 19g
- Unsaturated Fat: 19g
- Trans Fat: 19g
- Protein: 4g