We had two dear couples over to stay with us for the weekend and we made sushi together. This cake wasn't quite a traditional finish to a sushi dinner, but it sure was tasty :) I totally flipped for it!
Spiced Fig Upside Down Cake
adapted from this document
Ingredients:
2 T coconut oil, melted
3 T brown sugar
10 medium fresh Black Mission figs, halved
1 1/2 c flour
2 tsp baking powder
2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/8 tsp salt
1/3 c butter, softened
1/2 c brown sugar (not packed)
1/2 c light molasses
2 large eggs, white separated
1/2 c milk
1 tsp vanilla
Preheat oven to 350 degrees. Grease a 9" round cake pan with cooking spray and coat bottom of pan with melted butter. Sprinkle 3 T brown sugar evenly over butter. Arrange fig halves, cut side down, in the pan. Set aside.
Batter Sift dry ingredients together in mixing bowl. In separate bowl, cream together butter and brown sugar. Add molasses and egg yolks and beat well. Add milk and vanilla until incorporated. Add wet to dry, gently mixing until just combined.
Bake at 350 degrees for 50 minutes, or until toothpick comes out clean.
Cool cake for 15 minutes on wire rack (very important! If you don't let the cake cool, it will fall apart when you try to take it out. But don't let it cool too long or the brown sugar on the bottom might stick too much).
Loosen cake from sides of pan with spatula. Place serving plate upside down on top of cake pan. Holding cake plan and plate together with both hands, flip it all upside down. The cake pan might need some tapping to get the cake to come all the way out.
Serves 10.
Also, side note: this cake is really easy to make vegan! I used Ener-G Egg Replacer no problem (following the instructions on the box for egg yolks and whites respectively) and I used shortening instead of butter--but a margarine substitute would work as well. Super tasty!
I love your serving dish!
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