Autumn Fig Upside Down Cake
April 3, 2013 § Leave a comment
Figs are in season (in Australia), which is the only time that they’re worth eating. Make this cake, it’s very easy. I added yogurt and lemon rind to David Lebovitz’s cake recipe because normally upside down cakes use tart fruit like pineapples or cherries or plums (as you would for a clafoutis), but figs are so rich and sweet, I figured I could balance them with a bit of tartness in the cake.
For the topping (goes on the bottom):
Around 10 figs, halved
125 grams or 1/2 cup melted butter
3/4 cup brown sugar
1 handful of walnuts (optional, only do this if you have them in your house already)
For the cake:
115 grams butter, softened
3/4 cup white or caster sugar
Lemon rind from one small lemon (or half a large one)
1 1/2 cups plain flour
1 1/2 teaspoon of baking powder
pinch of salt
1/2 cup plain yogurt
Preheat oven to 190°C.
Cream the 115 grams of butter and 3/4 cup sugar. Add eggs one at a time, then the lemon rind.
In a separate bowl whisk together the 1 1/2 cups flour, the 1 1/2 teaspoon of baking powder and the pinch of salt. Put these dry ingredients in with the creamed butter and sugar, add the half cup of yogurt and gently fold together. It should be quite a light but stiff batter. Try not to overmix.
In the bottom of a springform cake tin, spread the 3/4 cup brown sugar, then pour the melted butter over it. Arrange the figs on top (cut side down) in a fan pattern (as much as possible) by starting from the inside and fanning out. If you have the walnuts, arrange the walnut pieces in any gaps. Then gently scoop spoonfuls of the batter over the figs evenly around the pan, the batter should even out once it heats up, but it’s best to try and lay it out evenly.
Place in pre-heated oven and cook for 50-60 minutes, it’s ready when the cake springs back when you touch it, or use a skewer test. It should not wobble in the middle.
Leave the cake to cool down for at least twenty minutes. Then turn it out onto a plate. Serve warm with cream or cool with tea.