Living in Los Angeles, we’re so fortunate to have an abundance of fresh, organic and local produce year round. You can find farmer’s markets every day of the week in a multitude of L.A. neighborhoods with readily available, inspiring ingredients. One of the ingredients that I get particularly excited about each year is the fig. When figs are in season, I can’t get enough of this beautiful, sweet, fleshy fruit. I could eat them served just about any way – whole and fresh, mixed with yogurt and honey, in savory Moroccan dishes, and in this delectable, moist fig cake courtesy of my good friend Jules who frequents the markets every week, searches for the best of the best produce and creates dishes for her family and her blog, Renaissance Mamas that positively make my mouth water. Her cake is similar to the pineapple upside down, with the added sophistication of the succulent fig. I think it would be even more delicious with a big dollop of lightly sweetened crème fraiche. Yummmmm… Here’s the recipe:
Upside Down Fig Cake:
-10 fresh Black Mission figs cut in half lengthwise (depending on size of figs, more or less may be used. You need just enough to fill bottom of cake pan.)
-4 tablespoons melted organic unsalted butter
-1/2 cup brown sugar & 2 tbs. honey or agave
Add sugar and agave or honey to melted butter, and stir in a sauce pan. Butter a 9″ cake pan, line with natural parchment paper, butter all over (paper and sides of pan). Pour sauce in cake pan and arrange figs, cut side down on top of sauce.
-1½ cups flour
-1½ tsp baking powder
-¼ tsp kosher salt
-¾ cup cane sugar
-1 tsp vanilla extract
-2 large brown eggs
-½ cup whole milk
-8 tablespoons of butter
In a medium bowl whisk together all the dry ingredients: flour, powder, salt. In a kitchen-aid or another bowl with electric mixer beat butter, sugar, vanilla until light in color & texture (almost whipped-like) for about 2-3 minutes. Add eggs one at a time on low…then add dry ingredients in 3 parts. Adding milk 2 times in there too… so after eggs are well mixed. Add some dry and some milk…mix…do it again and again. Spoon batter over figs evenly…bake for about 45-55 minutes. Cool in a pan before turning out.