upside down figgy cake

Damn it! Two for two! No sooner did I sit down to write a little something about this beautiful little cake, did I realize I may have to eat my words. I plopped myself onto the couch with a little wedge (yes, for breakfast) and took a bite, just to see what I was working with. 2 1/2 pieces later, I was finally able to begin trying to form sentences about it.

Seriously, I am not a sweets person. But if L keeps this up, I may change my tune.Perfectly moist, fluffy cake, topped with the earthy sweetness of fresh figs. It's just the right amount of everything. It's just fancy enough for a dinner party, and has just the right amount of fruit, that it becomes a viable breakfast option. O.k, maybe just to me. But seriously, it's good. Not to mention, this cake gives an answer to an age old question; "What the hell do you do with a fig, anyway".

for the the fig layer:

  • 6-8 fresh figs, thinly sliced
  • 3 tablespoons butter
  • 3/4 cup lightly packed brown sugar

for the cake:

  •  1/2 stick of butter, softened
  • 2/3 cup sugar
  • 1 teaspoon lemon zest
  • 1teaspoon lemon juice
  • 1/2 cup whole milk
  • 1 egg
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/2 teaspoon vanilla

Preheat oven to 350 degrees.

Cut a 9 inch round of parchment to fit in the bottom of a 9 inch round pan.  Butter bottom and sides.  Place parchment in the bottom and lightly butter.

In a small sauce pan, melt butter and add brown sugar.  Stir to combine.  Cook over medium heat until bubbly.  Pour into bottom of the pan.  Cover with sliced figs.  Set aside.

Combine milk and teaspoon of lemon juice. set aside.

In a stand mixer, fitted with a paddle attachment, cream butter and sugar together for 2-3 minutes.

Add egg and mix on medium speed until emulsified. Add vanilla and lemon zest.

In a medium bowl combine flour, baking powder, baking soda and salt.

Stir lemon juice, milk mixture.  Add to other wet ingredients.

Add dry ingredients to wet ingredients.  Mix on low until just combined.

Bake 20-25 minutes.  Top should spring back from touch and be golden brown.

Run a knife around outside edge and CAREFULLY invert onto cake plate.  Let cool slightly.  Enjoy!