Monday, August 5, 2013

Fresh Fig, Walnut and Rosemary Upside Down Cake

Oh my God! This recipe is amazing.... It started with a quick trip to the folks (standing in the sunshine while my Dad about every third fig!) followed by the most heavenly aroma filling my kitchen!  It's easy, fresh and delicious....... Plus a great use of all those beautiful ripe figs that fill our trees this time of year.

1/2 c. butter
1 c. brown sugar
10 figs (I used mission figs), tips removed and halved
2 tsp finely chopped fresh rosemary
2-3 tablespoons chopped walnuts
1 c. flour
1 teaspoon baking powder
1/3 teaspoon salt
3 eggs
1 c. granulated sugar
4 teaspoons lemon juice with zest of 2 lemons
1 teaspoon vanilla extract

Preheat to 350. Put stick of butter in a pan and let it melt. Swirl around and be careful not to let it burn.  Sprinkle brown sugar over the butter. Sprinkle with chopped rosemary  then place figs in the pan with the split side against the sugar.  Sprinkle in the nuts to fill the cracks.  Mix up the remaining ingredients and pour over the figs. Bake at 40 minutes or until golden.

Cool only slightly so the gooey stuff is still gooey and invert.....


  1. Any recipe that starts with a cube of butter has to be good.

  2. Made this last night without the rosemary. Equally wonderful. Baking note - be sure to check the center of the cake when you take it out. Must be dry because when you flip it and it sits for a bit, all that gooey goodness can make it a tiny bit soggy!