If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I created this Fresh Fig, Walnut, and Rosemary Upside-Down Cake recently when I had a surplus of lush California figs. The recipe is an adaptation from my late grandmother's famous pineapple upside-down cake recipe. The sweet, ripe figs become encased in a buttery brown sugar crust, while the savory rosemary and tangy lemon balance the cake's sweetness. - Food Blogga
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 10 fresh, ripe figs of your choice, tips removed, halved
- 2 teaspoons finely chopped fresh rosemary, divided
- 2-3 tablespoons walnut pieces, or as much as needed
- 1 cup flour, sifted*
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 eggs, separated
- 1 cup granulated sugar
- 4 tablespoons fresh lemon juice
- zest of 2 lemons
- 1 teaspoon vanilla extract
- Position a rack in the center of the oven, and preheat to 350 degrees F.
- Add butter to a 9-inch-round baking pan, and place inside of a warm oven until melted, about 5 minutes. Remove from oven, and sprinkle brown sugar evenly over the butter. Add figs, flesh side up, and sprinkle with 1 teaspoon of the rosemary. Fill in the nooks and crannies with walnut pieces.
- In a medium bowl, combine sifted flour, baking powder and salt, and stir.
- Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside.
- In a separate bowl, beat egg yolks with sugar at medium speed until creamy. Add lemon juice, zest, vanilla extract, and remaining 1 teaspoon rosemary, and beat well. Add the flour mixture to the creamed mixture, and beat until well combined. Fold in the egg whites with a rubber spatula. Pour cake mixture evenly over the fruit, and smooth with the spatula.
- Bake for 40 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool for 10 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a plate. Serve warm or at room temperature. *Note: Sifting the flour creates a lighter cake.
Jam is a Liquid
And other things to keep in mind when traveling with food.
Do not pack these foods in your carry-on.
Shop our Father's Day collection.
Let's get chopping.
Macerated strawberries, with a twist.
This is poppin'.