I have always loved Fig Newtons and fig jam but I am ashamed to say, today was the first time I have ever eaten a fresh fig. Where have I been all my life? All these years I have been denying myself the pleasure of eating this sweet and juicy fruit. Not only delicious, they are loaded with fiber, calcium and potassium as well.
This recipe came from The Times Picayune newspaper via Food.com. In my 10 inch, parchment lined dutch oven it baked for exactly 35 minutes with 10 coals in a ring around the bottom, 14 in a ring around the outside of the lid with 5 briquettes spaced evenly in the center. After 20 minutes I removed the center coals as the cake was rising and browning quickly and left it to bake for 15 more minutes. Be sure to test the center with a toothpick before taking it off the coals and let it sit in your oven for a good 45 minutes before lifting it onto a plate.
Some of you may be lucky enough to have a fig tree in your backyard, substitute with any one of your favorite varieties if you like, you can even reconstitute dried figs by soaking them in water if the fresh ones aren't in season. For a change of pace, leave the canned pineapple on the shelf and give this light and buttery cake a try.
Upside Down Fresh Fig Cake
12 Tblsp (1 and 1/2 sticks) butter, at room temperature, divided
1/2 cup light brown sugar, packed
2 Tblsp honey
14 fresh Mission figs, stems removed, cut in half
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1 tsp vanilla
2 large eggs
1/2 cup whole milk OR buttermilk
Lightly oil or spray 10 inch dutch oven; line with parchment paper.
Melt 4 tablespoons of butter; pour evenly into parchment lined oven.
Sprinkle evenly with brown sugar and honey.
Place figs, cut side up, in concentric circles over brown sugar mixture.
In medium bowl, whisk together the flour, baking powder and salt.
In another bowl, with electric mixer on medium speed, beat the remaining 8 tablespoons butter with granulated sugar and vanilla until light and fluffy.
Add eggs, one at a time, beating until well combined.
Beating on low speed, add dry ingredients, alternating with milk until just combined.
Spoon thick batter evenly over figs.
Bake at 350 degrees for 35-40 minutes or until cake is golden brown and tester comes out clean.
Allow to cool in dutch oven for 45 minutes before lifting out and inverting onto plate.
|Place fig halves closely together over brown sugar mixture|
tester comes out clean