Need an elegant cake without the hassle of layers? Try this rustic upside down fig cake. Deliciously scented with almonds and rosemary!
How often do you make fancy cakes?
You know, the many-tiered ones. With buttercream. And a ridiculous amount of sugar that makes you laugh-cry hysterically while you add it to the batter, the filling, the frosting.
And they inevitably end up looking… Lopsided? Melty?
Because sandwiching together three cake tiers while a toddler is asking you a million questions and baby insists on being held – not the easiest task anyone ever set out to accomplish.
It ends in tears and in frustration.
I hear it might end in eating cake scraps while sobbing over your counter, but that’s pure speculation on my part.
I have done this so many times before. Too many times to count.
When, really, wouldn’t everyone enjoy themselves so much more if you just brought a simple cake, call it “rustic” and be done with it?
I’m officially giving you your permission slip for easy cake baking during more challenging seasons in life.
And by challenging I mean plain and utter craziness.
Which is why you need easy cake baking, such as this upside down fig cake.
3 reasons why this is a perfectly acceptable cake for any social gathering, or just because:
Figs alone up the ante in any dessert. And that’s a scientifically proven fact (it’s not, but don’t feel bad claiming it is).
Also, there’s rosemary. And where there’s herbs in cake, it has to be the kind of rustic-fancy you still keep pinning on a secret wedding board despite having been married for 5 years already.
(In case you need some more rustic baking for fall, this recipe would be great.)
It looks beautiful!
Right, of course I bought the figs that aren’t really red on the inside.
Apparently there’s a million varieties, and I picked the least photogenic one.
It is still pretty, now imagine how beautiful it would be with red figs. If you have some leftover, they would be great in this salad.
A simple batter. A simple bake.
No layering. No sandwiching.
Don’t get me wrong, I do love a good layer cake. But I just don’t love making one with twenty squiggly pounds on my left arm while it’s swelteringly hot outside.
This fig cake is also extremely easy to decorate. A few sliced open figs and some sprigs of rosemary. Bam.
It’s easy to transport, because there’s no buttercream to melt away and no layers to fall off the top.
I will say that it tastes best eaten slightly warm, but don’t let cold cake stop you from eating it.
Whatever you do with it – own the rustic-elegant countryside farmhouse vibes.
And everybody will “aaah” and “oooh” without you having to lose a single nerve over lopsided cake.
Here’s the printable recipe:
Upside Down Fig Cake with Almonds
* These are affiliate links and I make a commission for purchases made after clicking through.
For the figs:
- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoons amaretto optional, alternatively use more water
- 1 tbsp butter
- 6-7 fresh figs halved
For the cake:
- 2/3 cup butter 1 1/4 sticks
- 3/4 cup sugar
- 2 tablespoons finely chopped fresh rosemary
- 1 orange zest only
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup all purpose flour
- 1 ½ tsp baking powder
- 1 cup ground almonds
- 1/2 cup whole milk
- Extra figs cut up
- Rosemary sprigs
- Runny honey
Make the figs:
- Line an 8 inch (20cm) round cake tin with parchment paper.
- Place the sugar, water and amaretto (if using) in a small saucepan and heat over medium high heat until caramelized. Don't burn it and don't stir (stirring will clump the sugar together). You will know it's ready when it is slightly thickened, golden brown in color and smells caramelized. Take off the heat, add the butter and stir it in once it has melted.
- Pour the mix into the prepared tin and place the cut up figs on top, cut side facing down. They can be packed very tightly. The more, the better!
- Preheat the oven to 360°F (180°F).
Make the cake:
- Cream the butter, sugar, chopped rosemary and orange zest together. It should become light in color and look fluffy.
- Add one egg at a time, beating well after each addition. Add the vanilla and beat until combined.
- Evenly sprinkle the flour, baking soda and almonds on top. Fold in until combined.
- Carefully mix in the milk until you have a smooth batter. Spoon over the figs and bake for 50 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes (not longer!), then invert on a plate. Peel off the parchment.
- Serve warm decorated with cut up figs, rosemary sprigs and a drizzle of honey.