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