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.)
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 off I went to the kitchen. 🙂
- 1/4 cup fresh California figs (about 4 large figs) finely & roughly chopped
- 1/4 cup golden brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 4 tablespoons cold unsalted butter cut into small pieces
- 3/4 cup plus 1 tablespoon unsalted butter softened, divided
- 1/2 cup plus 2 tablespoons 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
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons ground cinnamon
- 1/2 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 1/4-inch) slices and place them, in one even layer, on top of the syrup in the pan. Set aside.
Add the 3/4 cup of softened butter and the sugar to a large mixing bowl. Mix until it's completely smooth. Then add 1/4 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.