This Easy Fig and Ginger Upside Down Cake is a sweet treat that combines juicy figs and spicy ginger. The caramelized top gives it a fancy look, but it’s super easy to prepare!
I love serving this cake warm with a scoop of vanilla ice cream. It’s like a hug in dessert form! Plus, who can resist that sweet fig topping? It’s a real showstopper! 😋
Key Ingredients & Substitutions
Figs: Fresh figs are sweet and juicy, ideal for this cake. If figs aren’t in season or you can’t find them, try using sliced peaches or pears as a tasty substitute.
Butter: Unsalted butter is best for controlling the salt levels in your cake. You can substitute with coconut oil for a dairy-free option. Just melt it before using!
Granulated Sugar: For added flavor, you could use brown sugar instead of white sugar. It will give a richer taste to the cake, complementing the figs beautifully.
Ginger: Fresh ginger adds a nice kick, but if you don’t have it, ground ginger works too. Use about half the amount since ground ginger is more concentrated.
How Do I Get the Perfect Inversion for My Cake?
Careful inverting is key to a beautiful upside-down cake presentation. Here’s how to do it right:
- Let the cake cool in the pan for 10 minutes, but don’t wait too long or it may stick.
- Run a knife around the edges of the pan to loosen the cake. This helps prevent tearing.
- Place a serving plate on top of the cake pan. Quickly and confidently flip the pan over.
- Lift the pan gently. If any figs stick to the pan, you can re-arrange them back onto the cake!
With these tips, you’ll have a stunning cake to impress everyone!
Easy Fig and Ginger Upside Down Cake
Ingredients You’ll Need:
For the Topping:
- 8-10 fresh figs, washed and sliced in half
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup brown sugar, packed
For the Cake Batter:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 1 1/2 tsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 tsp vanilla extract
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prep and 40-45 minutes to bake. Allow an additional 10 minutes to cool before inverting. Overall, you’re looking at just under an hour, plus a little patience while it cools down!
Step-by-Step Instructions:
1. Prepare Your Cake Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray to prevent sticking.
2. Create the Topping:
Pour the melted butter into the bottom of the greased cake pan. Sprinkle the brown sugar evenly over the melted butter. Now, take your fig halves and arrange them cut side down on top of the brown sugar. Place them closely together for a beautiful presentation!
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly mixed. This ensures even distribution of the leavening agents in your cake.
4. Whip Up the Wet Ingredients:
In a separate large bowl, beat the granulated sugar and eggs together until the mixture is light and fluffy. Add in the yogurt (or sour cream), grated ginger, and vanilla extract, mixing until everything is well combined.
5. Combine the Mixtures:
Gradually add the dry ingredients to the wet mixture, gently folding them together until just combined. Be careful not to overmix; a few lumps are okay!
6. Bake the Cake:
Evenly spoon the batter over the figs in the pan. Bake the cake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Invert:
Let the cake cool in the pan for about 10 minutes. Carefully run a knife around the edges to loosen the cake. Then, place a serving plate on top of the cake pan and quickly invert it to release the cake so the figs are on top.
8. Serve and Enjoy:
The cake is wonderful warm or at room temperature. For an extra treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream!
Enjoy your moist, tender Fig and Ginger Upside Down Cake with its delightful caramelized topping! Happy baking! 🎂✨
FAQ: Easy Fig and Ginger Upside Down Cake
Can I Use Dried Figs Instead of Fresh Figs?
While fresh figs are recommended for their moisture and sweetness, you can use dried figs if needed. Just soak them in warm water for about 20-30 minutes beforehand to rehydrate before slicing!
How Should I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. Just be sure to let it come to room temperature before serving, or warm it slightly in the microwave.
Can I Substitute the Yogurt?
Yes! If you don’t have yogurt on hand, sour cream works perfectly as a substitute. You can also use buttermilk or even a plant-based yogurt for a dairy-free option!
How Can I Make This Cake Gluten-Free?
To make a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the other ingredients are gluten-free, especially the baking powder. Enjoy a delicious gluten-free cake!
