This Upside Down Fig Cake is a beautiful cake, with a tender crumb, and a subtle surprise of rosemary.
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.
📖 Recipe
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 tablespoon finely chopped fresh rosemary
- 1 teaspoon ½ baking powder
- teaspoon ½ bicarb soda, baking
- 60 g almond meal, ½ cup, ground almonds
- 1 cup yoghurt
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
Nutrition (estimated per serving)
Amanda (@lambsearshoney) says
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!
Jennifer says
You're so lucky to have your own fig tree Amanda! Very jealous! Do you get many from your tree?
Kate says
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!
Jennifer says
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 😀
Rosa says
A beautiful, refined and tempting cake!Cheers,Rosa
Matty says
Rosemary, fig and honey is such an epic combination! Never would've thought to combine the three. This looks perfect!
Jennifer says
Thanks Matty 🙂
Laura (Tutti Dolci) says
I love upside down cakes and these flavors are just lovely!
Thalia @ butter and brioche says
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!
Jennifer says
I agree! I love upside down cakes. You can't beat the classics 🙂
Cassie's Kitchen says
Yum! This looks incredible! I love the combination of savory sweet, I can't wait to try this recipe!
Maureen | Orgasmic Chef says
Oh this is an outstanding fig cake. It looks fruity and delicious!
Cheryl says
My family loved this fig cake. Thank you for this new favorite!posted pics on my Facebook page
Nicole @ Delicious Everyday says
I'm so happy you enjoyed it Cheryl. And thank you for taking the time to share photos. It looks divine! 🙂
Mel says
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.
Nicole says
Thank you so much - I am so glad you enjoyed it!
Rhonda says
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.
Nicole says
I'm so glad you enjoyed it- thanks for letting me know!
rita says
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
Jessica says
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?
Nicole says
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.
Sherry Orbach says
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.
Nicole says
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!
Gina says
Can we use dried rosemary?
Nicole says
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.