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    Oh My Veggies » Vegetarian Recipes » Dessert Recipes

    Honey and Rosemary Upside Down Fig Cake

    Published: Feb 4, 2015 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This Upside Down Fig Cake is a beautiful cake, with a tender crumb, and a subtle surprise of rosemary. 

    Honey and Rosemary Upside Down Fig Cake Recipe | DeliciousEveryday.com

    There have been figs aplenty at my local farmers market of late and I've been lapping them up.

    It's hard not to resist eating them as is, but when I picked up two large boxes the other week I just had to do something a little special with them.

    When I'd purchased the figs, I also purchased a huge fragrant bunch of rosemary and knew I had to combine the two.

    The end result is this beautifully fragrant honey and rosemary upside down fig cake.

    Rosemary might sound like an odd addition but it adds an unexpected element. Added to the cake batter it adds a lovely depth and slight woody note that works wonderfully to balance the sweetness of the honey and figs. I also love the beautiful green flecks it adds to the cake.

    If you have some figs that aren't flavourful enough to eat raw or are perhaps a little overripe, I urge you to make this cake.

    Honey and Rosemary Upside Down Fig Cake Recipe | DeliciousEveryday.com

    Honey and Rosemary Upside Down Fig Cake Recipe | DeliciousEveryday.com

    Recipe

    Honey and Rosemary Upside Down Fig Cake

    This Upside Down Fig Cake is a beautiful cake, with a tender crumb, and a subtle surprise of rosemary. 
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Total Time: 1 hour hour 50 minutes minutes
    Course: Dessert
    Cuisine: Dessert
    Keyword: Delicious Everyday, Honey and Rosemary Upside Down Fig Cake, Upside Down Cake recipe, Upside Down Fig Cake
    Servings: 10 servings
    Calories: 454kcal
    Author: Oh My Veggies

    Ingredients

    • 6-8 figs depending on size, enough to cover the base of your cake tin
    • 2 tbs honey
    • CAKE:
    • 190 g unsalted butter at room temperature, 6 oz plus 1½ tbs
    • 275 g brown sugar 1¼ cups
    • 3 eggs
    • 300 g plain flour 2 cups, all purpose
    • 1 tbsp finely chopped fresh rosemary
    • 1 tsp ½ baking powder
    • tsp ½ bicarb soda baking
    • 60 g almond meal ½ cup, ground almonds
    • 1 cup yoghurt
    US Customary - Metric

    Instructions

    • Preheat the oven to 180 celsius (350 Fahrenheit) and grease a 23cm (9 inch) cake tin and line the base and sides with baking paper.
    • Remove the stems from the figs and slice. Drizzle the honey over the base of the cake tin (if the honey is too thick warm it quickly in the microwave or in a small bowl over some hot water). Arrange the fig slices on top so that the base of the cake tin is covered.
    • In the bowl of an electric mixer cream the butter and sugar until pale and fluffy, around 10 minutes. Add the eggs, one at a time, beating well in between each addition, until well combined. Place the flour, baking soda, baking powder, rosemary and ground almonds in a bowl and stir to combine. Switch the mixer to it's slowest speed and add half the flour mixture along with half the yoghurt. When combined add the remaining flour mixture and yoghurt and beat until the mixture just comes together.
    • Carefully spread the cake mixture over the top of the figs and smooth the top. Bake for 1 hour, then loosely cover with foil, and bake for a further 15 to 20 minutes, or until cooked. Remove from the oven and place on a cooling rack to cool for 20 minutes before removing the cake from the tin.

    Notes

    I recommend using a Push Pan to make this cake. The cake will come out easily and there will be no risk of the honey leaking all over the base of your oven.

    Nutrition

    Calories: 454kcalCarbohydrates: 62gProtein: 7gFat: 20gSaturated Fat: 10gCholesterol: 93mgSodium: 41mgPotassium: 249mgFiber: 2gSugar: 36gVitamin A: 625IUVitamin C: 0.9mgCalcium: 118mgIron: 2.3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    This Upside Down Fig Cake is a beautiful cake, with a tender crumb, and a subtle surprise of rosemary.

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    Delicious Everyday, Dessert Recipes, Vegetarian Recipes DE

    Reader Interactions

    Comments

    1. Amanda (@lambsearshoney) says

      November 30, -0001 at 12:00 am

      I'm waiting for my figs to ripen and have 4 separate rosemary hedges - so once the figs are ready, I'm all good to make this. I can almost smell it already!

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        You're so lucky to have your own fig tree Amanda! Very jealous! Do you get many from your tree?

        Reply
    2. Kate says

      November 30, -0001 at 12:00 am

      I love the combination of herbs and sweetness, it just works so well. This cake looks beautifully moist and sticky - on my list to bake!

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        I agree, I love herbs and fruits. And I especially love this combination of fig and rosemary. Works so well I in my opinion. I hope you enjoy the cake Kate 😀

        Reply
    3. Rosa says

      November 30, -0001 at 12:00 am

      A beautiful, refined and tempting cake!Cheers,Rosa

      Reply
    4. Matty says

      November 30, -0001 at 12:00 am

      Rosemary, fig and honey is such an epic combination! Never would've thought to combine the three. This looks perfect!

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        Thanks Matty 🙂

        Reply
    5. Laura (Tutti Dolci) says

      November 30, -0001 at 12:00 am

      I love upside down cakes and these flavors are just lovely!

      Reply
    6. Thalia @ butter and brioche says

      November 30, -0001 at 12:00 am

      As a massive fig lover, this recipe is just ideal for me. I so wish I had a slice right now... nothing beats an upside down cake!

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        I agree! I love upside down cakes. You can't beat the classics 🙂

        Reply
    7. Cassie's Kitchen says

      November 30, -0001 at 12:00 am

      Yum! This looks incredible! I love the combination of savory sweet, I can't wait to try this recipe!

      Reply
    8. Maureen | Orgasmic Chef says

      November 30, -0001 at 12:00 am

      5 stars
      Oh this is an outstanding fig cake. It looks fruity and delicious!

      Reply
    9. Cheryl says

      November 30, -0001 at 12:00 am

      My family loved this fig cake. Thank you for this new favorite!posted pics on my Facebook page

      Reply
      • Nicole @ Delicious Everyday says

        November 30, -0001 at 12:00 am

        I'm so happy you enjoyed it Cheryl. And thank you for taking the time to share photos. It looks divine! 🙂

        Reply
    10. Mel says

      November 30, -0001 at 12:00 am

      5 stars
      Delicious .... 2nd cake in 1 week is now in the oven. The 1st cake I took to work and it was a big hit with everyone.I have made upside down cakes for many years and this has to be the best recipe I have used.

      Reply
      • Nicole says

        November 30, -0001 at 12:00 am

        Thank you so much - I am so glad you enjoyed it!

        Reply
    11. Rhonda says

      November 30, -0001 at 12:00 am

      5 stars
      Superb and easy recipe. Thanks you! I put in double the rosemary because I love savory herb flavor in cakes. Also buttered the bottom of the tin heavily before drizzling the honey and didn't bother with the parchment paper. The butter and honey combination made the figs really gooey and delicious. Have now made it several times and everyone raves and asks for the recipe.

      Reply
      • Nicole says

        November 30, -0001 at 12:00 am

        I'm so glad you enjoyed it- thanks for letting me know!

        Reply
    12. rita says

      November 30, -0001 at 12:00 am

      have made this cake a few ties before and delicious, thought I would up the ante this time so I added the chopped rosemary to the sugar and stirred it through, and let it sit for a day, wow, what a difference, the entire batter had a lovely hint of rosemary. Everyone commented and how lovely it was and I was left with a few crumbs, definitely worth the marinating of the sugar

      Reply
    13. Jessica says

      November 30, -0001 at 12:00 am

      Can I use additional flour in place of the almond meal? Or what is a non nut alternative? I have an anaphylactic nut allergy in my family so I don't even have nuts in my home....What is the purpose of the almond meal?

      Reply
      • Nicole says

        November 30, -0001 at 12:00 am

        The almond meal adds a different texture to the cake. You can definitely replace it with regular flour, but you will likely need more flour as it's not a 1:1 substitution. I would start by replacing the 1/2 cup of almond meal with 3/4 cup of flour and adjust from there. You could also try a seed meal, like sunflower seed, which may be a closer substitution.

        Reply
    14. Sherry Orbach says

      November 30, -0001 at 12:00 am

      5 stars
      Delicious, but next time I will use more figs by domino layering them. I used 2 tbls chopped fresh rosemary instead of one, skipped the baking paper on the bottom of the pan, and sprinkled dark brown sugar over the figs and honey before pouring on the batter. Will be trying this recipe as mini “muffin” cakes too. FYI, I substituted the dairy with non-dairy ingredients, using coconut cream instead of yoghurt, and margarine instead of butter; no change in the end-product.

      Reply
      • Nicole says

        November 30, -0001 at 12:00 am

        I'm so glad you enjoyed it. And thank you for sharing your substitutions - I may have to add a vegan option for this one!

        Reply
    15. Gina says

      November 30, -0001 at 12:00 am

      Can we use dried rosemary?

      Reply
      • Nicole says

        November 30, -0001 at 12:00 am

        I have only tried this with fresh, but dried should be fine. I would use a bit less quantity, as the flavor in dried herbs is more concentrated.

        Reply
    5 from 4 votes

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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