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
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Ingredients
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1/2 cup
unsalted butter
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1 cup
light brown sugar
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10
fresh, ripe figs of your choice, tips removed, halved
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2 teaspoons
finely chopped fresh rosemary, divided
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2-3 tablespoons
walnut pieces, or as much as needed
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1 cup
flour, sifted*
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1 teaspoon
baking powder
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1/8 teaspoon
salt
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3
eggs, separated
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1 cup
granulated sugar
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4 tablespoons
fresh lemon juice
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zest of 2 lemons
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1 teaspoon
vanilla extract
Directions
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Position a rack in the center of the oven, and preheat to 350 degrees F.
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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.
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In a medium bowl, combine sifted flour, baking powder and salt, and stir.
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Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside.
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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.
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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.
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