Fig and Raspberry Cake

Fig cake tastefood

It’s a virtual baking weekend, since it’s simply too hot to turn on the oven.
Instead I’ll dream about this Fig and Raspberry Upside Down Cake and share the recipe with you from the TasteFood archives.

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.

Fig and Raspberry Upside-Down Cake

Semolina adds a beautiful golden hue and a little crumble to the cake.

Serves 10-12

1/2 cup plus 1 cup unsalted butter, room temperature
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 the bottom with parchment and butter the parchment. Tightly wrap the bottom of the pan with foil.
Melt 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.
Beat 1 cup butter and the granulated sugar in a mixer with a paddle attachment until light and fluffy, 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the buttermilk, zest and vanilla. Whisk the flour, semolina, baking powder and salt in a separate bowl. Add to the batter, mixing just to combine. Pour over the fruit and smooth with a spatula. Bake in the oven until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Cool on a rack for 10 minutes. Invert onto a plate. Serve slightly warm or at room temperature.

15 responses to “Fig and Raspberry Cake

  1. I could lick the screen

  2. A fabulous end of summer cake! This fruit combination is terrific.

    Cheers,

    Rosa

  3. Wow, how beautiful and I love semolina in cakes!

  4. The sticky caramelized figs must make this cake taste so good. Wish I could send you some of the cool weather we are having in Maine. :)

  5. So gorgeous and worthy to bring forward. I’ve never baked with semolina and I want to try it.

  6. This looks so beatuiful!

  7. I am so happy it is fig season! If peaches, nectarines and melons are leaving us figs can soothe our fruity cravings until the barrage of apples arrive. The Fig and Raspberry Cake would certainly keep me happy as I morn the last of the glorious fruit of summer!

  8. Looks amazing! I love upside down cakes, but obviously, being cake challenged, the idea of flipping the pan leaves me cold. But this one is so beautiful…. I wonder if at some point I should give it a try ;-)

  9. YUm, that looks beautiful!

  10. Love the fig on top of that cake — it looks bakery-worthy!

  11. Absolute perfection. I want this as my birthday cake next year!

  12. I’m a huge fan of pineapple upside-down cakes, but alas my wife has never appreciated them. While she’s humored me on my birthday, the recipe from Joy of Cooking left something to be desired — and was really more like corn-bread with pineapple.
    I thought the figs and raspberries looked great, but wanted something my kids would try, so I compromised with my wife and we opted to make one today with just apples instead. Happily, everyone loved the cake, and I must say, the cake itself is great! I can see how this will be wonderful with an assortment of fruits, and look forward to experimenting over the winter!
    One question: I cut the parchment paper so that it lined the bottom of the pan (and only the bottom), but could have left it up the sides. Almost all of the caramel dripped out during baking (into the foil). Should I have let the paper run up the sides of the pan, or is it more likely that I just didn’t wrap the foil tightly enough (I’m sure I didn’t).
    For others trying the recipe — our cake was visibly unset (jiggly) after 75 minutes, and took another 20 minutes to finish.
    Thank you for a great recipe!

  13. Oh Gosh! I adore raspberries and figs! Perfect combination for me! Definitely must try!!!