I LOVE an upside down cake, but my love of these inverted delectables pale in comparison to that of my brother. Knowing his love of figs, I knew that even if nobody in the world liked this cake, I would have at least one fan. His exact comment when I sent the food porn to him? “Oh shit… and fig too?!? Put number 2 in the oven and I’ll be there in four hours!” So, aside from the fact that swearing runs in the family, he’s also a speed demon! Normal drivers get from California’s Central Valley to Pasadena in FIVE hours, but we won’t talk about that here… Love you, little brother! Back to the cake! I added the rosemary to the batter as an after thought. In fact, I even had a plan if it didn’t work. I was going to lie to you people! That’s right, a bold faced lie! I know my cake batter is legit so, I would have left the ingredient out and you would be reading about a regular ol’ fig upside down cake. Since you are reading the rosemary version instead, you should really trust me and use the ingredient!
You will need the following:
Fig Caramel “topping”
- 1 cup light brown sugar, packed
- 1 stick salted butter
- 10 figs, cut lengthwise
- 9″ round baking pan, or cast iron skillet
- Melt butter and sugar together and whisk until blended. Allow to cook 4-6 minutes until thick and frothy.
- If using a cast iron skillet, arrange figs cut side down into the caramel and set aside.
- 2 cups all purpose flour
- 1 cup sugar
- 1 cup milk, room temperature
- 1 Tbsp. baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 stick butter, room temperature
- 1 tsp vanilla
- 2 large eggs, room temperature
- 1 heaping Tbsp fresh rosemary, finely chopped
- Sift dry ingredients together and place in a large mixing bowl. If using a stand mixer, fit with the paddle attachment.
- Add butter to the dry ingredients and blend on low speed for 2-3 minutes. Your mixture will look like crumbs.
- In a separate mixing bowl, whisk together milk, eggs and vanilla.
- On medium speed, slowly add wet ingredients to dry. Mix until well combined.
- Add rosemary and mix on high for 30 seconds.
- Pour batter over figs and caramel and smooth the surface.
- Bake in a 350 degree oven for 45 minutes to an hour until a toothpick inserted in the middle comes out clean.
- Run a knife around the perimeter of the pan. Wait about 10 minutes to invert onto a serving plate.
This cake is so good and totally grown up! I hope you enjoy it as much as we did, and by “we” I mean, the people in my department at work because if that cake stayed in my house it would kick the shit right out of Mindful Monday! Swearing Mom out!