UPSIDE-DOWN FIG-AND-HAZELNUT CAKE
We love the combo of crunchy toasted hazelnuts and fresh figs in this upside-down cake.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Arrange the figs, cut-side down, on the caramel.
- For the cake: Spread the hazelnuts out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Transfer to a large bowl and whisk them together with the flour, baking powder, baking soda and salt. Set aside.
- Beat the butter and brown sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating to incorporate after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest (it's okay if the batter looks slightly separated and broken). Adjust the mixer speed to low, and add 1/2 the flour mixture, then the sour cream, then the remaining flour mixture.
- Pour the batter over the figs in the cake pan, spread it into an even layer and give the pan a few taps on the counter. Bake the cake until it's golden brown and pulls away from the edge of the pan and a toothpick or cake tester comes out clean when inserted in the center, 45 to 50 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fig-side up. Let cool completely. Cut into wedges, and serve.
UPSIDE DOWN FRESH FIG CAKE
Upside Down Fresh Fig Cake
Provided by Bintu Hardy
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 160C /180C/ 350F /gas 4 and line and lightly oil a 23cm cake tin.
- Place the sliced figs in a layer in the cake tine and drizzle on the honey.
- Add butter and sugar in a large bowl and beat with an electric hand whisk until pale and fluffy.
- Then gradually beat in the eggs until combined.
- Fold in the flour and baking powder and orange juice, the chopped figs.
- Transfer the cake batter into the prepared tin and smooth the surface.
- Bake in the hot oven for approx. 45 mins or until a skewer inserted into the cake comes out clean.
- Let the cake cool in the cake tin for 10 mins before carefully inverting the cake and removing the baking paper.
- Enjoy.
Nutrition Facts : Calories 336 kcal, Carbohydrate 43 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 94 mg, Sodium 25 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
UPSIDE-DOWN FIG CAKE
makes 6 to 8 servings
Number Of Ingredients 12
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.
FRESH FIG CAKE
This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.
Provided by Karin Christian
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
- In a medium bowl, sift together flour, salt and baking powder. Set aside.
- In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
- Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
- To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 71.7 g, Cholesterol 39.8 mg, Fat 6.9 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4 g, Sodium 357.1 mg, Sugar 45.6 g
UPSIDE-DOWN FRESH FIG CAKE
Another appealing fig recipe from The Times-Picayune. Our area is full of fig trees - heavy with fruit not yet ripe. Many folks do not even eat their figs anymore! I am glad to help them out!! The article noted that dried figs reconstituted with hot water can be substituted if fresh figs are not available.
Provided by Busters friend
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch cake pan with 2-inch sides. Line the bottom of the pan with parchment paper and butter the parchment.
- In a small saucepan over medium-low heat or in the microwave, melt 4 tablespoons of the butter. Stir in the brown sugar and honey until smooth. Pour the sauce into the prepared cake pan. Arrange the figs, cut sides down, in concentric circles over the sauce. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. In another bowl, with an electric mixer on medium speed, beat the remaining 8 tablespoons butter with sugar and vanilla until lightened in color and texture, 2 to 3 minutes. Add the eggs 1 at a time, beating until well combined after each. Beating on low speed just until combined after each addition, add dry ingredients in 3 parts, alternating with the milk in 2 parts. Spoon the batter evenly over the figs.
- Bake the cake until golden and a skewer inserted in the center comes out clean, 45 to 55 minutes. Transfer the cake to a rack and cool in the pan for 50 minutes.
- Run a thin knife around the sides of the pan to loosen. Place a serving platter on top of the pan and invert the cake. Gently lift off the pan and remove the parchment paper. Spoon over the cake any of the sauce that has run off, and serve warm.
HAKAN'S FRESH FIG CAKE
Bake this delicious, simple cake for breakfast or afternoon tea. For an evening dessert, serve it with ice cream or whipped cream, flavored with cinnamon or nutmeg.
Provided by JackieOhNo
Categories Dessert
Time 1h45m
Yield 1 9-inch bundt cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Grease and flour a 9-inch bundt pan.
- In a small bowl, combine flour, salt and baking soda. In a large mixing bowl, mix sugar and oil for 5 minutes. Add eggs, one at a time. Add vanilla and mix. Add flour mixture and mix just till combined. Fold in walnuts, cranberries, dates or prunes and raisins.
- Spoon ½ of the batter into prepared bundt pan. Place ½ the figs around on top of batter and push lightly into the batter. Spoon remaining cake mixture on top of figs. Sprinkle remaining figs evenly on top of cake and lightly press them into cake batter.
- Bake for 1 hr 25 minutes or until cake tester comes out clean (I use a long bamboo stick, as a toothpick is not long enough for a thick cake.) Cool in the pan for 15 minutes. Turn out onto a cooling rack.
FRESH FIG CAKE
While looking for Middle Eastern recipes I came across this one on the internet listed as suitable for Ramadan.
Provided by Sydney Mike
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F, then spray 2 8-inch round cake pans with cooking spray.
- FOR CAKE ~ In medium bowl, whisk together flour, salt & baking powder, then set aside.
- In large mixing bowl, cream butter with sugar until fluffy.
- Add egg & beat well.
- Add flour mixture alternately with evaporated milk. Fold in vanilla & almond extracts & 1 cup of the chopped figs.
- Divide batter between the 2 prepared cake pans & bake 30 minutes, or until a toothpick inserted into the center comes out clean.
- FOR FILLING ~ In a saucepan, combine brown sugar, water, 2 cups of chopped figs & lemon juice.
- Brink to a boil, then reduce heat to simmer & cook until thickened, about 20 minutes.
- Spread thinly between the layers of the cake AND on top.
- Slice, serve & enjoy!
Nutrition Facts : Calories 227.8, Fat 6, SaturatedFat 3.5, Cholesterol 33.9, Sodium 188.4, Carbohydrate 39.5, Fiber 0.6, Sugar 21.2, Protein 4.2
ONE-BOWL UPSIDE-DOWN CAKE
Keep the dish count down with this easy-assembly cake that uses any fresh or frozen fruit you have lying around. Recipe courtesy Brett Long.
Provided by Food.com
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F. Line a 9" x 2" round cake pan with parchment and grease with butter.
- Whisk flour, baking powder, baking soda, 3/4 teaspoon salt, and sugar in a large bowl. Make a well in the center and add eggs, sour cream, lemon zest, and 3 tablespoons melted butter. Whisk until combined. Batter will be thick.
- Scatter remaining 4 tablespoons cubed butter and brown sugar on the bottom of pan. Drizzle with honey and top with peaches and blackberries. Season lightly with salt. Transfer batter to cake pan and smooth top. Transfer to oven and bake until cake is golden and a toothpick inserted in the center comes out clean, about 55 minutes.
- Let cool 10 minutes, run a knife around the edges of the pan, and invert onto a serving platter. Serve, with lightly whipped cream, if desired.
More about "upside down fresh fig cake food"
UPSIDE DOWN FIG CAKE - BAKE WITH SHIVESH
From bakewithshivesh.com
FIG AND GINGER UPSIDE DOWN CAKE - MOTHER WOULD KNOW
From motherwouldknow.com
UPSIDE DOWN FIG CAKE: RICH, RIPE FLAVOURS - REAL …
From mouthsofmums.com.au
CALIFORNIA FIG UPSIDE DOWN CAKE | VALLEY FIG GROWERS
From valleyfig.com
CARAMELIZED FIG UPSIDE DOWN CAKE - BROMA BAKERY
From bromabakery.com
10 BEST FRESH FIG CAKE RECIPES | YUMMLY
From yummly.com
10 FRESH FIG RECIPES | SOUTHERN LIVING
From southernliving.com
FIG UPSIDE DOWN CAKE - SIPPITYSUP
From sippitysup.com
FRESH FIG UP-SIDE DOWN CAKE WITH A HAZELNUT ICE CREAM
From emerils.com
FIG-RASPBERRY UPSIDE DOWN CAKE BY THE REDHEAD BAKER
From theredheadbaker.com
UPSIDE-DOWN FRESH FIG CAKE RECIPE - BAKING.FOOD.COM
From pinterest.com
UPSIDE DOWN FIG CAKE WITH VANILLA GLAZE - THE COOKING BRIDE
From cookingbride.com
UPSIDE DOWN CARAMELIZED FIG CAKE WITH BOURBON AND WHIPPED …
From blossomandfinn.com
UPSIDE-DOWN FRESH FIG CAKE RECIPE - FOOD.COM
FRESH FIG UPSIDE CAKE | UPSIDE DOWN CAKE, FIG CAKE, FRESH FIGS
From pinterest.com
UPSIDE DOWN FIG CAKE PICTURES, IMAGES AND STOCK PHOTOS
From istockphoto.com
FIG ROSEMARY UPSIDE DOWN CAKE | OLIVE & MANGO
From oliveandmango.com
FIG UPSIDE DOWN CAKE PLEASE | SIPPITYSUP
From sippitysup.com
UPSIDE-DOWN FRESH FIG CAKE RECIPE - BAKING.FOOD.COM
From pinterest.com
FIG UPSIDE DOWN CAKE (OR PUDDING) – FEAST GLORIOUS FEAST
From feastgloriousfeast.com
VEGAN FIG UPSIDE-DOWN CAKE - SAVORING ITALY
From savoringitaly.com
UPSIDE-DOWN FRESH FIG CAKE RECIPE - BAKING.FOOD.COM
From pinterest.com
FIG UPSIDE DOWN CAKE - CIAO CHOW LINDA
From ciaochowlinda.com
UPSIDE DOWN FIG CAKE RECIPE BY STACEY - FOOD NEWS
From foodnewsnews.com
FIG UPSIDE DOWN CAKE - WHAT'S KP COOKING
From whatskpcooking.com
FIG UPSIDE DOWN CAKE - TIFFANI THIESSEN
From tiffanithiessen.com
UPSIDE-DOWN FRESH FIG CAKE RECIPE - BAKING.FOOD.COM
From pinterest.com
FIG AND RASPBERRY UPSIDE-DOWN CAKE – TASTEFOOD
From tastefoodblog.com
FIG UPSIDE-DOWN CAKE - DELIGHTFUL REPAST
From delightfulrepast.com
UPSIDE-DOWN FIG-AND-HAZELNUT CAKE - FOOD NETWORK …
From foodnetwork.ca
UPSIDEDOWN FIG AND GINGER CAKE - LAMBS' EARS AND HONEY | A …
From lambsearsandhoney.com
STONE FRUIT AND FIG UPSIDE-DOWN CAKE - FURTHER FOOD
From furtherfood.com
UPSIDE DOWN FIG WALNUT HONEY CAKE RECIPES - FOOD NEWS
From foodnewsnews.com
UPSIDE DOWN JAGGERY & FIG CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
UPSIDE DOWN FRESH FIG COFFEE CAKE | COOKING ON THE WEEKENDS
From cookingontheweekends.com
UPSIDE-DOWN FRESH FIG CAKE - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love