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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
Serves 8 to 10
1/2 cup plus 3/4 cup unsalted butter, room temperature
3/4 cup light brown sugar
8 large figs, halved lengthwise
3 ounces raspberries
1 1/4 cups all purpose flour
1/2 cup almond flour (meal)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup granulated sugar
3 large eggs
1. Preheat the oven to 350°F. Butter a 9-inch springform pan. Line the bottom with parchment and butter the parchment. Tightly wrap the bottom of the pan with foil.
2. Melt the 1/2 cup butter and the 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.
3. Mix the flour, almond flour, baking powder, baking soda, and salt in a medium bowl. Whisk the sour cream, lemon zest, vanilla and almond extracts in a small bowl.
4. Beat the 3/4 cup butter and the granulated sugar in a mixer with a paddle attachment until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in 1/4 of the flour mixture to blend. Add the sour cream mixture and mix to combine. Add the remaining flour mixture and mix to thoroughly combine without overmixing.
5. Drop the cake batter over the fruit in large spoonfuls, then carefully spread the batter to cover the fruit and caramel.
6. Bake the cake in the oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on a rack for 10 minutes then invert onto a plate. Serve slightly warm or at room temperature.
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.
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.
I love how semolina makes it so pretty. Such a great recipe. I love having new ones to try for figs.
I’ve actually never had fresh figs. I can’t find them around here…or semolina flour. This looks beautiful though!
That is a really beautiful cake! I can’t wait for fresh figs in our markets.
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!! 🙂
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!)
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 🙂
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. 🙂
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!
this is going in my recipe book for sure, how gorgeous!
What a stunning cake! It looks super moist too. Hope you’re having a great 4th!!
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.
Love that first photo!
Upside down cakes are the best! And this one looks especially delicious. Love figs and raspberries together, they are just perfect.
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!
This is one of the most beautiful things I’ve ever seen. Brava! – S
Beautiful! My mother (in NC) is overloaded with fresh figs right now and not sure what to do with them. I’ll send her your way! I just love your photos. Thanks for the fig porn.
This looks like a beautiful way to use up the pile of figs we have here, thanks! 😀
Figs are pricey as heck around here but for this gorgeous cake it’d be worth it!
This looks so delicious!! I am going to tweet it and add it to my blog. Nikki x
How long do you think this’ll keep for?
unrefrigerated, that is.
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.
I found it. This looks amazing. But alas I think figs are not in season now. As soon as I see figs, this cakes goes in oven.
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 !
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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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.