The smell of warm, fragrant rosemary and the sweet, caramelized figs always reminds me of autumn evenings spent baking with my grandma. There’s just something so cozy and comforting about this Honey and Rosemary Upside Down Fig Cake that takes me right back to her sunny kitchen. The rich, buttery crumb, the jammy figs, and the herbaceous rosemary create a flavor profile that’s truly out of this world. It’s no wonder this recipe has become a cherished family tradition.
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Why This Honey and Rosemary Upside Down Fig Cake Recipe Will Become Your Go-To
The Secret Behind Perfect Honey and Rosemary Upside Down Fig Cake
This Honey and Rosemary Upside Down Fig Cake is truly a showstopper. The secret lies in the caramelized fig topping, which creates a sticky-sweet base for the moist, tender cake. The addition of fresh rosemary adds an unexpected savory note that perfectly balances the richness. Plus, this recipe yields 6 generous servings, making it ideal for sharing with family and friends.
Essential Ingredients You’ll Need
To make this Honey and Rosemary Upside Down Fig Cake, you’ll need:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup honey, plus more for drizzling
- 1 tablespoon fresh rosemary, chopped
- 8 fresh figs, halved
These high-quality ingredients come together to create a truly exceptional cake that will wow your guests.
Step-by-Step Honey and Rosemary Upside Down Fig Cake Instructions
Preparing Your Honey and Rosemary Upside Down Fig Cake
This recipe takes 55 minutes total – 15 minutes for prep and 40 minutes for cooking. You’ll need a 9-inch round baking pan, a mixing bowl, and a hand mixer or stand mixer for the best results.
1- Preheat your oven to 350°F. Grease the baking pan with butter, then sprinkle the bottom with 2 tablespoons of brown sugar.
2- Arrange the halved figs in a single layer in the pan, cut-side up. Drizzle the figs with 2 tablespoons of honey.
3- In a medium bowl, cream together 1/2 cup of unsalted butter and the remaining 1/2 cup of brown sugar until light and fluffy, about 2-3 minutes.
4- Add the 3 eggs, one at a time, beating well after each addition. The mixture should be smooth and well-incorporated.
5- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually fold the dry ingredients into the wet ingredients until just combined.
6- Spoon the batter evenly over the fig-honey mixture in the pan, then bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.
Pro Tips for Success
For the best Honey and Rosemary Upside Down Fig Cake, be sure to use ripe, juicy figs and fresh, fragrant rosemary. Avoid over-mixing the batter, as this can result in a tough, dense texture. Additionally, be patient when inverting the cake – take your time and it should come out of the pan beautifully.
Serving and Storing Your Honey and Rosemary Upside Down Fig Cake
Perfect Pairings for Honey and Rosemary Upside Down Fig Cake
This Honey and Rosemary Upside Down Fig Cake is a true delight on its own, but it also pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a cozy autumn gathering, serve it alongside a warm cup of spiced apple cider or a rich, aromatic coffee. Each 1 slice serving is sure to satisfy.
Storage and Make-Ahead Tips
Leftover Honey and Rosemary Upside Down Fig Cake can be stored, covered, at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to 1 week. To reheat, simply warm a slice in the microwave for 20-30 seconds. This cake also freezes beautifully – wrap individual slices in plastic wrap and store in the freezer for up to 2 months.
Variations and Dietary Adaptations for Honey and Rosemary Upside Down Fig Cake
Creative Honey and Rosemary Upside Down Fig Cake Variations
If you’re feeling adventurous, try swapping out the fresh figs for other seasonal fruits, like pears or apples. You could also experiment with different herbs, such as thyme or lavender, to complement the honey and rosemary flavors. For a decadent twist, drizzle the warm cake with a simple vanilla glaze or sprinkle it with a dusting of powdered sugar.
Making Honey and Rosemary Upside Down Fig Cake Diet-Friendly
To make this Honey and Rosemary Upside Down Fig Cake gluten-free, simply substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. For a vegan version, use plant-based butter and replace the eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water, per egg). These modifications won’t compromise the flavor or texture of this delightful cake.
Frequently Asked Questions
Q: Can I use dried figs instead of fresh?
A: While dried figs can work in a pinch, the texture and flavor of fresh figs is truly essential for this Honey and Rosemary Upside Down Fig Cake. The fresh figs create a jammy, caramelized topping that’s impossible to replicate with dried fruit.
Q: How many servings does this recipe make?
A: This recipe makes exactly 6 servings, with each serving being 1 slice.
Q: Can I make this cake ahead of time?
A: Absolutely! This Honey and Rosemary Upside Down Fig Cake can be made up to 3 days in advance. Simply store it at room temperature, covered, until ready to serve.
Q: What if I don’t have fresh rosemary on hand?
A: In a pinch, you can substitute 1 teaspoon of dried rosemary for the 1 tablespoon of fresh. The flavor won’t be quite as vibrant, but the cake will still be delicious.
Q: Why did the cake stick to the pan?
A: Make sure to thoroughly grease the pan and sprinkle the bottom with brown sugar before arranging the figs. This helps create a non-stick surface for the caramelized topping.
Honey and Rosemary Upside Down Fig Cake
- Total Time: 55
- Yield: 6 servings
Description
Indulge in the rich, aromatic flavors of this Honey and Rosemary Upside Down Fig Cake – a moist, decadent dessert that’s perfect for any occasion.
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1/4 cup honey, plus more for drizzling
– 1 tablespoon fresh rosemary, chopped
– 8 fresh figs, halved
Instructions
1. 1. Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan with butter or non-stick cooking spray.
2. 2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 3. In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the 1/4 cup of honey and the chopped rosemary.
4. 4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. 5. Arrange the fig halves, cut-side down, in the prepared baking pan. Pour the batter over the figs and gently spread it to the edges.
6. 6. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate.
7. 7. Drizzle the top of the warm cake with additional honey and serve.
Notes
This cake is best enjoyed the same day it’s baked, but leftovers can be stored at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 40
- Category: Cakes, Pies & Cheesecakes
- Method: Baking
- Cuisine: American
Conclusion
This Honey and Rosemary Upside Down Fig Cake is a true showstopper that’s sure to impress your family and friends. With its moist, tender crumb, gooey fig topping, and aromatic rosemary notes, it’s a flavor combination that’s truly out of this world. I hope you’ll give this recipe a try – I know it will become a new go-to for you, just like it has for me. Be sure to let me know what you think in the comments below, and don’t forget to share your creation on social media!
