Upside Down Almond Fig Cake
HB-10171 · Hand-built original · American
An almond flour cake baked over buttered brown sugar and sliced figs with lemon, so the fruit forms the top of the finished cake.
AmericanDessertVegetarian
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 cup all purpose flour
- 1 1/2 cup almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1 1/2 cup sugar
- 1/3 cup olive oil
- 1/3 cup greek yogurt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 tablespoon unsalted butter
- 3 tablespoons brown sugar
- 6-7 figs
- lemon, according to taste
Method
- Heat the oven to 350°F and whisk the all purpose flour, almond flour, baking powder and salt together in a small bowl.
- Beat the eggs and sugar in a large bowl until the mixture lightens and turns bubbly.
- Fold the flour mixture into the eggs, then fold in the olive oil, yogurt, vanilla extract and almond extract.
- Line the bottom of a cake pan with a circle of parchment, butter the parchment and the sides of the pan, and sprinkle the brown sugar evenly over the butter.
- Slice the figs thinly, arrange them over the brown sugar, squeeze a little fresh lemon over them, and pour the batter over the top.
- Bake the cake for 50 minutes, until a toothpick from the center comes out clean, then slice and serve it with the fig layer showing.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).