Fig Cake Recipe By Paula Deen Food

UPSIDE-DOWN FIG CAKE

Steps:

• Preheat oven to 350°. Grease bottom and sides of a 9-inch cake pan with 2-inch sides with 1 teaspoon butter. Line bottom of pan with parchment paper; grease top of parchment paper with ½ teaspoon butter. In a small saucepan, melt ½ cup butter over medium-low heat. Stir in brown sugar and honey, and cook, stirring frequently, for 4 minutes or until sugar dissolves and mixture is smooth. Let cool slightly; pour sauce into prepared pan. Arrange fig halves, cut sides down, in concentric circles over sauce. In a large bowl, beat remaining 1 cup butter at medium speed with a mixer for 1 to 2 minutes or until creamy. Add sugar and vanilla, and beat for 3 to 4 minutes or until creamy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, salt, and cinnamon; gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter over figs in prepared pan. Bake for 45 to 50 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack for 1 hour. Carefully run a knife around edge of cake to loosen, and invert onto a serving plate.

FIG SNACK CAKE

Steps:

• Preheat oven to 350°. Spray a 13×9-inch baking pan with cooking spray.
• In a large bowl, whisk together flour, 1½ cups sugar, baking powder, salt, and baking soda.
• In a medium bowl, whisk together buttermilk, Fig Preserves, oil, eggs, and vanilla extract until well combined. Whisk buttermilk mixture into flour mixture until combined. Fold in pecans. Spread batter into prepared pan.
• Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool completely in pan.
• Meanwhile, in a medium bowl, stir together fresh figs, vanilla paste, and remaining ¼ cup sugar. Let stand for 30 minutes, stirring occasionally. Serve cake with whipped cream and fig mixture. Store cake in an airtight container for up to 3 days.
• In a medium heavy-bottomed saucepan, bring figs, sugar, ¼ cup water, lemon zest and juice, orange zest and juice, and salt to a boil over medium-high heat; cook, stirring constantly, for 5 minutes. Reduce heat, and simmer, stirring occasionally, until mixture is thickened and registers 220° on an instant-read thermometer, about 30 minutes.
• Remove from heat, and transfer preserves to a heatproof container. Let cool, uncovered, to room temperature; cover and refrigerate for up to 1 month.

FIG PRESERVE CAKE

Steps:

• Combine first 8 ingredients in a large mixing bowl;add oil and eggs,beating well at medium speed with electric mixer.
• Add buttermilk and vanilla,beating well.
• Stir in preserves and pecans or walnuts.
• Pour batter into a greased and floured 10 inch tube pan.
• Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes;remove from pan and place on serving platter.
• Pour buttermilk glaze over cake while both are still warm.
• BUTTERMILK GLAZE.
• Melt 1 tablespoon real butter in saucepan over low heat,add the buttermilk and the powdered sugar and heat till dissolved,then add 1 teaspoon vanilla extract.
• If the glaze is to thin or thick add powdered sugar or more buttermilk accordingly till you get the consistency you like.

FIG PRESERVE CAKE

Steps:

• Preheat the oven to 325 °F. Grease or spray with cooking spray a 13×9 inch baking pan.
• Sift the flour, salt, baking soda, and sugar in a large mixing bowl. Add the oil and beat well with a mixer. Add the eggs and beat until well blended. Continue to beat, gradually adding the buttermilk. Add the fig preserves, nuts, vanilla, and butter flavoring and mix well. Pour into the prepared pan.
• Bake for 45 minutes. Prepare the sauce while the cake is baking, and pour over the cake immediately after taking it out of the oven.
• Melt the butter in a small saucepan. Stir in the sugar, corn syrup, vanilla, buttermilk, and baking soda. Bring to a boil and boil for 3 minutes.
• Serve the cake warm or cooled. Store this cake covered and in the refrigerator.