Upside Down Fig Cake Recipe

large slice of fig coffee cake on small floral plate

5 from 3 votes

This Fig Upside Down Coffee Cake is an unexpected delight, full of a wonderful blend of the flavors of coffee and figs.

Prep Time35

Cook Time1

Total Time1 35

Course: Breakfast, Dessert

Cuisine: American

Keyword: cake for party, fresh fruit desserts, desserts for breakfast

Servings:

Calories: 324kcal

Author: Valentina K. Wein

Ingredients

For the pan

1 tablespoon all-purpose flour
1 tablespoon unsalted butter softened

For the filling

½ cup finely chopped fresh figs, washed and dried (this is about 4 ounces figs/about 2 large figs)
¼ cup brown sugar
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon Kosher salt (use half the amount if you're using table salt)
4 tablespoons cold unsalted butter, cut into small pieces

For the cake

½ cup plus 2 tablespoons maple syrup, divided
2 teaspoons instant espresso powder
¾ to 1 cup sliced fresh figs, washed and dried (this is about 10 to 12 ounces figs/about 6 large figs)
¾ cup unsalted butter, softened
1 cup 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 (use half the amount if you're using table salt)

US Customary - Metric

Instructions

For the pan

Prepare the pan. Line the bottom of a 9 x 3 inch, round cake pan with parchment paper, and use the butter to grease the entire inside of the pan (including the parchment paper and all the way up the sides). Then, lightly flour just the pan. Set aside.

For the filling

Make a crumble with the ingredients. 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.)

For the cake

Set the oven and prepare the syrup. Preheat the oven to 350°F. Mix 1½ teaspoons of the espresso powder into the syrup.
Line the bottom of the pan with figs and syrup. Drizzle 2 tablespoons of the espresso-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.
Make the batter. Add the softened butter and the sugar to a large mixing bowl. Mix until it's completely smooth. Then add ¼ cup of the espresso-syrup, vanilla and sour cream. Once you have a smooth consistency again, blend in the eggs, one at a time. Then add the flour, baking powder, baking soda, cinnamon and salt. Stir just until it's mixed in and smooth.
Assemble. Spoon about half of the batter on top of the fig slices and gently even it out with the bottom of a spoon or offset spatula. Add the filling evenly on top and evenly spread that as well. Then drizzle it with the remaining ¼ cup of espresso-syrup. Spoon the rest of the batter in the pan and smooth it out.
Bake. Place the cake pan on a baking sheet and bake in the preheated 350°F oven until the top is golden brown and is slightly cracked, about 1 hour. It should rise all the way to the top, if not a tiny bit above it.
Cool, invert and serve. Let the cake cool in the pan for about 10 minutes. Then use a knife to very carefully go around the edges (only if it seems like it's sticking anywhere). Now place a large serving platter or plate upside 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.

Notes

Nutritional information is only an estimate.

Nutrition