Sometimes the best flavor combinations are completely unexpected. Figs and coffee. It’s a brilliant pairing.
I wouldn’t love a breakfast consisting of a hot cup of coffee and fresh figs — though, independently, they are both delicious.
You see, I prefer to combine fresh figs and coffee . . . in a cake. And coincidentally, I do love cake with my coffee. 😉 (Sure, even for breakfast.)
These are California Kadota figs — their season is roughly June through October.
I’ve been wanting to make an up side down cake with figs for a while now. I knew the top (or bottom, if you will), would be gorgeous. And when Dave’s Coffee posted a picture of a tasting of one of their Coffee Syrups drizzled over fresh figs, I immediately knew this is where my recipe would begin. And off I went to the kitchen. 🙂
Oh, and don’t forget . . . .
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- ¼ cup finely & roughly chopped, fresh California figs (about 4 large figs)
- ¼ cup golden brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 4 tablespoons cold, unsalted butter, cut into small pieces
- ¾ cup (1-1/2 sticks), plus 1 tablespoon unsalted, softened butter, divided
- ½ cup plus 2 tablespoons Dave's All Natural Coffee Syrup or Maple syrup, divided
- About 6 fresh California figs, washed and dried
- 1 cups granulated sugar
- 1-1/2 teaspoons vanilla extract
- 1-1/4 cup sour cream
- 3 large eggs
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1-1/2 teaspoons ground cinnamon
- ½ teaspoon sea salt
- Place the figs, sugar, flour, cinnamon, salt, and butter in a small mixing bowl. Then use your hands to rub the dry ingredients into the figs and butter, until forms a crumble. (It's okay if it's not 100% blended.)
- Preheat the oven to 350 degrees F.
- Line the bottom of a 9-inch, round cake pan with parchment paper, and use 1 tablespoon of the butter to grease the pan (including the parchment paper). Then, lightly flour just the sides of the pan.
- Drizzle 2 tablespoons of the syrup evenly over the bottom or the prepared cake pan. Set aside.
- Cut the figs into thin (about ¼-inch) slices and place them, in one even layer, on top of the syrup in the pan. Set aside.
- Add the ¾ cup of softened butter and the sugar to a large mixing bowl. Mix until it's completely smooth. Then add ¼ cup of the syrup, vanilla and sour cream. Once you have a smooth consistency again, blend in the eggs, one at a time.
- In another large mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Stir to be sure everything is evenly mixed.
- Fold the dry ingredients into the butter-sour cream mixture.
- Spoon half the batter into the syrup-fig lined pan and gently even it out with the bottom of a spoon.
- Add the filliing evenly on top, and then drizzle it with the remaining 4 tablespoons of syrup. Spoon the rest of the batter in the pan and smooth it out.
- Place the cake pan on a baking sheet and bake in the preheated 350 degree F oven until the top is golden brown and is slightly cracked, about 45 minutes.
- Let the cake cool on a wire rack for about 10 minutes. Then use a knife to very carefully go around the edges of the cake, to be sure it will come out with ease. Now place a large serving platter or plate up side down, on top of the cake pan and invert it. Gently remove the parchment paper from the top of the cake. Let it cool for at least an hour before serving.
Oooh… gorgeous! Isn’t it funny how recipes begin? I love cake and coffee too… and I definitely think this is a winning combination!!!
Thank you, Nancy! 🙂
Wow! Wow. Wow. Wow. This looks amazing. I wish it were breakfast time all over again… Now I know what to do with all of my figs though! : )
So many figs, so little time! 😉
Still waiting patiently for the figs in my hood to ripen. So many possibilities (even coffee, who knew?). GREG
Lucky to have them growing in your hood!
This looks divine! And I just planted a Kadota fig in the parkway! I didn’t even know they would turn yellow when ripe. Good to know! The only one I’ve eaten was not very sweet, so to put it in a coffee cake is sheer genius! – Kaye
Kaye, you have everything growing. I LOVE it!
I adore fresh figs! The Fig Upside Cake with Coffee is amazing! What a scrumptious way to start any day!
Thanks, Debra — wish I could start all days this way. 😉
This is a beautiful cake, a very original one. I love coffee and cake, a perfect combo, this is a dangerous cake for me:).
I never know what to do with figs, but now I do! This cake looks incredible! Love that you put figs in the filling too!
Oh my word – this combines some of my absolute favorite things – figs and maple! I will be making this and I might NOT be sharing it!
Can this cake be frozen? I would like to make it for thanksgiving. I love coffee cakes and right now I have fresh ripe figs sitting in my fridge. Can not wait to try!
Hi Anne, I’ve never tried freezing this particular cake, but I think it would be fine. Just be sure to seal it very well for freezing. Then, when you’re ready for it, take it out of the freezer a day ahead and a couple hours before serving, pop it in a warm (but not hot) oven for about 10 minutes. If you have a spray bottle with water, give a squirt or two in the oven just before closing the door. This will add back some of the moisture that’s been removed from freezing. Enjoy!