Fig and Raspberry Upside-Down Cake

Fig cake tf



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Upside-down baking is  irresistable to me, whether it’s in the form of a tarte tatin or a cake. The common denominator is a gorgeous, gooey caramelized bottom, which, once inverted, becomes the top. Nestled in the sticky caramel goodness are chunks of seasonal fruit, which release their juice and perfume the pastry, while studding the topping like jewels in a crown.

The other winning quality of upside-down desserts is that they are generously flexible with the seasons. In the fall, pears and apples are the fruit of choice. In the summer, stone fruit, figs and berries display their wonders. Mix and match to your taste. It’s impossible to go wrong.

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Fig and Raspberry Upside-Down Cake

Semolina adds a beautiful golden hue and a little crumble to the cake. Serves 10-12

1 1/2 cups unsalted butter, room temperature, divided
1 cup light brown sugar
8 large figs, halved lengthwise
3 ounces raspberries
1 1/4 cups granulated sugar
4 large eggs
1/2 cup buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
1 1/2 cups cake flour
1/2 cup semolina
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 325 F. (170 C.)  Butter a 9 inch springform pan. Line bottom with parchment and butter the parchment. Tightly wrap the bottom of the pan with foil.
Melt 1/2 cup butter and light brown sugar together in a saucepan over medium heat, whisking to combine. Pour into the springform pan. Arrange the figs, cut side down in a circular pattern in the sugar. Fill in the gaps with the raspberries.
Beat 1 cup butter and granulated sugar in a mixer with a paddle attachment until light and fluffy, 2 minutes. Add eggs one at a time, beating well after each addition. Mix in buttermilk, zest and vanilla. Stir dry ingredients together in a separate bowl. Add to the batter, mixing just to combine. Pour over the fruit and smooth with a spatula. Bake in oven 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Remove and cool 10 minutes. Invert onto a plate. Serve warm or at room temperature.



33 thoughts on “Fig and Raspberry Upside-Down Cake

  1. This really is a unique recipe. There are not many variations on the upside down cake but this one is a keeper. Figs and raspberries make it extra special. I have saved this recipe to make at a later date. Thanks for sharing.

  2. Love the touch of semolina. Figs and raspberries are a new combination to me that is definitely appealing. No figs here as yet – coming soon.

  3. I’ve actually never had fresh figs. I can’t find them around here…or semolina flour. This looks beautiful though!

  4. YUM! I’ve only tried fig cake… or raspberry yoghurt cake…or pineapple upside down cake…

    Should take the figs, raspberries, and “upside downess” of the three and put them together and see how good it’ll turn out with me!!:)

  5. So pretty! I made a rhubarb upside down cake which came out lovely and have been seeking out more recipes for upside down cakes. Bookmarking this to try soon…when figs become a little more affordable here in NJ. (They’re about $1 a piece right now!)

  6. What a gorgeous recipe and your photography is absolutely wonderful! I love the use of figs, I dont often see recipes using figs and have never tried them in a cake. So unique and a beautiful centerpiece:)

  7. Wow! This is not only beautiful, but it sounds tasty, too. And this is something that I’ve been looking for since we have a fig tree at our new home and have never baked (or made anything, really!) with figs before. Bookmarking this now.:)

  8. This cake looks gorgeous! I would have had such a hard time cutting into it, it’s so pretty. Ultimately my desire to eat the cake would win out though. Looks amazing!

  9. What a great great idea..I saw lovely fresh figs at the farmer’s market yest..now I m repenting why I didnt buy them:) Love upside down cakes.

  10. I haven’t seen fresh figs yet on the East Coast. Not even sure if they grow them here, not really the right climate! The cake is gorgeous and the pairing of the fruits looks so splendid. Very appealing photos as always!

    1. The cake may be made up to one day in advance, but I would suggest covering and refrigerating it. Allow it to come to room temperature before serving.

  11. I made this today. It turned out really nice. Although I don’t quite understand the cups measurement system and would prefer it in grams but I can’t complain! Thankyou for the recipe !

    1. Thank you for letting me know. I used to include metric measurements with my recipes. I’ll do that again, especially for baking. Lynda

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      1. I didn’t expect a reply, thankyou! I’ve pinned this recipe on pinterest, it links back to this page. I also made your crostatas , love your blog.

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