This Upside Down Fresh Fig Coffee Cake Recipe is an unexpected delight, full of a wonderful blend of the natural flavors of coffee and fig. Sometimes the best flavor combinations are completely unexpected.
Figs and coffee. Turns out, it’s a brilliant pairing.
I don’t know that I would necessarily love a breakfast consisting of a hot cup of coffee and fresh figs separately — 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. 😉 Who doesn’t?
Sure, even for breakfast.
I’ve been wanting to make an upside down cake with figs for a while now. I knew the top (or bottom, if you will), would be so pretty.
What are Kadota Figs?
- The Kadota is a thick skinned fig with a green-golden yellow color.
- When they’re ripe, the pulp is mildly sweet, not as sweet as most other varieties, making it a great fig to bake with. Kadotas are what usually fill the popular Fig Newton.
- Kadota figs are in season from about June through October.
Can you use other fig varieties?
Yes you can. Mission or Turkish figs would also work really well in this cake.
California Kadota Figs
I think from here on out, I will be making the Upside Down Fresh Fig Coffee Cake recipe few times each fig season.
I love how the filling becomes almost like frosting. You’ll see what I mean when you taste it.
A couple more recipes with delicious figs?
Another coffee cakes I love:
Enjoy every last bite of this scrumptious Upside Down Fresh Fig Coffee Cake Recipe!
This Fig Upside Down Coffee Cake is an unexpected delight, full of a wonderful blend of the natural flavors of coffee and fig.
- ¼ cup fresh figs (about 4 large figs), finely chopped
- ¼ cup golden brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- ¾ cup plus 1 tablespoon unsalted butter, softened, divided
- 1/2 cup plus 2 tablespoons coffee syrup, divided (see notes for alternative)
- about 6 fresh figs, washed and dried
- 1 cups granulated sugar
- 1½ teaspoons pure vanilla extract
- 1¼ cup sour cream
- 3 large eggs
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon 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 it forms a crumble. (It's okay if it's not 100% blended.)
Preheat the oven to 350°F.
Line the bottom of a 9-inch, round cake pan with parchment paper, and use 1 tablespoon of the butter to grease the entire inside of 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 about half of the batter into the syrup-fig lined pan and gently even it out with the bottom of a spoon.
Add the filling 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, 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.
If you don't have or can't get coffee syrup, you can use maple syrup instead. Then you can call it Upside Down Fresh Fig Maple Cake. 😉
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