A question about a recipe: Fresh Fig, Walnut, and Rosemary Upside-Down Cake

Barbara is a trusted source on General Cooking.

added over 1 year ago

The butter and brown sugar seem to melt together to form a caramel layer that covers the figs. The problem with reducing the butter is that you risk having the fig layer stick to the bottom of the pan. You could try reducing it a little (I would reduce the sugar that you sprinkle over proportionately, too, but I haven't made this so I can't promise you it will work.)

But here's a question: This is a cake that's meant to serve 8 people. So that's 1 TB of butter per person. If you cut it back, are you making a big difference in the fat and calories in the cake? Not really. But you could risk ruining it. Just something to think about.

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EatArt added over 1 year ago

I wasn't as concerned about the calorie thing as I was about the texture and greasiness of the cake. It seemed like a lot of butter and a lot of sugar in proportion to the other ingredients.

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