Caramelized Fig Upside Down Cake: sticky caramelized figs baked into a luscious orange-scented cake.
Hello, September! We’re so excited for you to be here!
Yesterday, Rebe and I moved into a new apartment in Boston. Today, I’m exhausted and totally beat. But after living at my mom’s house for three months, the period of limbo is finally over and I am in my own space for at least another year.
OK, maybe two years judging by the fact that we’re a fourth floor walk up.
Even though I’m three years out of college, September still feels like the new year to me. It’s a time of transition and change, and one that marks the beginning of so many new things.
Like the beginning of fall baking, which is my ABSOLUTE FAVORITE!
There is also a tiny new beginning for one of my lovely blogging friends, Cheryl Malik of 40 Aprons. Cheryl is preggers with a baby boy. She’s due to have little Leo at the end of this month. So a bunch of us bloggers are hosting a virtual baby shower.
I’m so pleased to be a part of a celebration honoring Cheryl & Leo. Cheryl is one of those people that puts you in a good mood instantly. She’s absolutely hilarious, and is a phenomenal writer. If you don’t follow her blog already, you totally should.
So congratulations, Cheryl. You’re going to be an amazing mother!
And can we actually consider making this a real baby shower? Because I’m craving hard on what these other ladies brought to the table:
Now about this fig cake. It’s absolute crack. Warm and sticky figs baked into a velvety orange-scented cake.
Move over, pineapples. There’s a new upside down in town.
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For the upside down bit
- 6 tablespoons butter, melted
- 2/3 cup light/medium brown sugar
- 12 figs, cut in half lengthwise
For the cake
- 1/2 cup salted butter, room temperature
- 2/3 cup granulated sugar
- 1/3 cup light/medium brown sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 1 1/2 cups AP flour
- 1 teaspoon orange zest
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Preheat oven to 350°F. Grease a springform pan (sides and all) with butter.
- Pour the melted butter into the pan. Evenly sprinkle with brown sugar. Starting from the middle, place the figs cut side down in the pan, creating concentric circles of figs as you go outwards. Set aside.
- In a standing mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy. Beat in the eggs, sour cream, whole milk, and vanilla extract.
- In a separate bowl, combine flour, orange zest, baking powder, and salt. Slowly incorporate the dry ingredients into the wet, mixing until just combined.
- Spread the batter evenly on top of the figs and bake for 1 hour. Allow to cool for at least 10 minutes before inverting over a cake tray. Devour!