An upside down cake made with native Arkansas Turkey Figs.
We've had perfect weather here in the Ozarks for fig trees this year. Plenty of rain and warm weather has yielded a bountiful crop; we've been picking them off our three small trees for the last couple of weeks. They're great eating right off the tree, as preserves, and for cake baking. Here's a Fig Upside Downer that I made for company on Labor Day.
Preheat the oven to 350 degrees and get out an 8 inch round cake pan and put it on a cookie sheet. If you only have nine inch pans that's okay, just increase the ingredients a tad. Here's what you'll need:
3 cups of sliced figs
1 cup of flour
1 teaspoon baking powder
¼ teaspoon salt
14 tablespoons of butter (about 1 ¾ sticks)
1 cup sugar
3 large eggs
1 teaspoon vanilla
1/3 cup milk
Melt 6 tablespoons of the butter in a small sauce pan. Add 6 tablespoons of sugar to the butter and bring the mixture to a boil. Boil for about a minute, then pour the mixture into the cake pan which is resting on the cookie sheet. Layer the figs into the butter-sugar mixture.
Put the remaining (by now room temperature) butter into your mixer bowl and beat until smooth. Add the rest of the sugar (about ½ cup, give or take) and beat for about 3 minutes. Add the eggs one at a time, about a minute apart.
Mix the dry ingredients in a small bowl and whisk thoroughly. Add half the dry mix to the butter-sugar-egg mix. Add the vanilla. Add the milk. Mix for about a minute, then add the rest of the dry ingredients.
Pour the batter over the figs in the 8 inch cake pan and smooth with a spatula. Put the cake (on the cookie sheet into the oven and bake for 35-40 minutes. Test with a thin knife at 35 minutes; bake a bit more, or remove, as needed.
After taking it out of the oven, cool the cake for about 10 minutes, then run a thin knife around the edge to loosen the it from the pan. Get a cake plate ready: flip the cake onto the cake plate. Wah-la!
The Fig Upside Downer is relatively easy to make and you can substitute the figs for any other seasonal fruit you have on hand. Peaches will work fine and so will cranberries. I've had a pretty good crop of pears this year and will test them out as soon as they're ripe. I'll let you know how they work out.
Happy Baking, Friends!