Description
Indulge in the perfect balance of sweet and savory with this irresistible Honey and Rosemary Upside Down Fig Cake. Featuring a tender, aromatic cake topped with caramelized figs and a drizzle of fragrant honey, this dessert is sure to delight your taste buds.
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 tablespoon chopped fresh rosemary
– 8 fresh figs, halved
– 1/4 cup honey
Instructions
1. – Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan.
2. – In a medium bowl, whisk together the flour, baking powder, and salt.
3. – In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and rosemary.
4. – Gradually fold the dry ingredients into the wet ingredients until just combined.
5. – Arrange the fig halves, cut side down, in the prepared baking pan. Drizzle the honey over the figs.
6. – Carefully spoon the cake batter over the figs, spreading it evenly.
7. – Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. – Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate.
9. – Serve warm or at room temperature, with a scoop of ice cream or a dollop of whipped cream if desired.
Notes
– For a more pronounced rosemary flavor, you can increase the amount of chopped rosemary to 1-2 tablespoons.
– This cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American