Growing up, my grandma’s kitchen was the heart of our family. Whenever I’d visit, the comforting scent of her Honey and Rosemary Upside Down Fig Cake would greet me at the door. The warm, fragrant cake topped with caramelized figs and drizzled with honey – it was pure heaven. I can still remember the anticipation as she’d pull it fresh from the oven, the golden crust glistening, and the house filled with the most incredible aroma.
Grandma’s Honey and Rosemary Upside Down Fig Cake was always the star of our family gatherings. It didn’t matter if it was Christmas, Thanksgiving, or just a casual Sunday supper – that cake was the first thing we’d reach for. There was just something so special about the way the sweet figs melded with the earthy rosemary and the rich honey. It was a flavor combination that felt both comforting and sophisticated at the same time.
As an adult, I’ve tried to recreate Grandma’s famous Honey and Rosemary Upside Down Fig Cake more times than I can count. But no matter how closely I follow the recipe, I can never quite capture that same magical taste. That is, until I discovered the secret that takes this cake to the next level.
Why This Honey and Rosemary Upside Down Fig Cake Recipe Will Become Your Go-To
The Secret Behind Perfect Honey and Rosemary Upside Down Fig Cake
The key to truly outstanding Honey and Rosemary Upside Down Fig Cake is all in the caramelized fig topping. By pre-cooking the figs in a honey-rosemary syrup before baking, you end up with a rich, gooey topping that’s to-die-for. The figs soak up all the warm, fragrant flavors, creating a truly decadent base for the tender cake. And the best part? It’s so easy to do – just a few extra steps that make all the difference.
Essential Ingredients You’ll Need
- Fresh figs: Look for ripe, juicy figs that are plump and blemish-free. They’ll be the star of the show, so choose the best ones you can find.
- Honey: Opt for a high-quality, fragrant honey to complement the rosemary. Wildflower or clover honey work beautifully.
- Fresh rosemary: The earthy, herbaceous notes of rosemary are a perfect match for the sweet figs and honey.
- Butter: Unsalted butter keeps the cake tender and moist.
- Brown sugar: For a rich, caramelized flavor in the batter.
- Eggs: Binding the cake together and adding a delightful richness.
- Flour: All-purpose flour gives the perfect crumb.
- Baking powder and baking soda: For rise and lift.
- Salt: Just a pinch to balance the sweetness.
Step-by-Step Honey and Rosemary Upside Down Fig Cake Instructions
Preparing Your Honey and Rosemary Upside Down Fig Cake
This Honey and Rosemary Upside Down Fig Cake comes together in about an hour and a half, with just 20 minutes of active prep time. You’ll need a 9-inch round baking pan, a medium saucepan, and a few basic mixing bowls. Once you’ve gathered your ingredients, let’s get started!
1- Preheat your oven to 350°F (175°C). Grease the baking pan with butter or nonstick cooking spray, then set it aside.
2- In a medium saucepan, combine the honey, rosemary, and 2 tablespoons of water. Bring the mixture to a simmer over medium heat, stirring occasionally, until the honey has fully dissolved.
3- Gently add the fresh fig halves to the honey-rosemary syrup, making sure they’re evenly coated. Cook for 5-7 minutes, or until the figs have softened slightly.
4- Carefully arrange the honey-coated fig halves, cut-side down, in a single layer in the prepared baking pan. Pour any remaining syrup from the saucepan over the figs.
5- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
6- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7- Spoon the cake batter over the fig layer, smoothing the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Pro Tips for Success
- Be sure to use ripe, juicy figs for the best flavor and texture.
- Don’t skip the step of pre-cooking the figs in the honey-rosemary syrup – it’s the key to that incredible caramelized topping.
- Keep a close eye on the cake towards the end of baking to prevent over-browning.
- Let the cake cool in the pan for at least 15 minutes before inverting it onto a serving plate. This will help the fig topping hold its shape.
Serving and Storing Your Honey and Rosemary Upside Down Fig Cake
Perfect Pairings for Honey and Rosemary Upside Down Fig Cake
This Honey and Rosemary Upside Down Fig Cake is the perfect dessert for any special occasion. Serve it alongside a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for an extra indulgent treat. It also pairs beautifully with a cup of strong coffee or a glass of sweet dessert wine.
Storage and Make-Ahead Tips
Honey and Rosemary Upside Down Fig Cake will keep, covered, at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. If you’d like to make it in advance, the baked and cooled cake can be wrapped tightly and frozen for up to 3 months. Just thaw at room temperature before serving.
Variations and Dietary Adaptations for Honey and Rosemary Upside Down Fig Cake
Creative Honey and Rosemary Upside Down Fig Cake Variations
- Try swapping out the figs for other fresh fruit, like peaches, plums, or pears.
- Add a sprinkle of chopped walnuts or pecans to the fig topping for a delicious crunch.
- Infuse the honey-rosemary syrup with a splash of brandy or Grand Marnier for an extra-special touch.
Making Honey and Rosemary Upside Down Fig Cake Diet-Friendly
To make this recipe gluten-free, simply substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. For a vegan version, use plant-based butter and swap the eggs for a flax or chia egg. And to reduce the carbs, you can use a sugar-free honey substitute and a granulated erythritol or monk fruit sweetener in place of the brown sugar.
Frequently Asked Questions
Q: Can I use dried figs instead of fresh?
A: While you can use dried figs, the texture and flavor won’t be quite the same. The pre-cooking step is essential to getting that soft, gooey fig topping, and dried figs won’t achieve that same effect.
Q: How do I know when the cake is done baking?
A: The cake is ready when a toothpick inserted in the center comes out clean. You can also lightly press the top – it should spring back when done.
Q: Can I make this Honey and Rosemary Upside Down Fig Cake ahead of time?
A: Absolutely! The baked and cooled cake can be wrapped tightly and frozen for up to 3 months. Thaw at room temperature before serving.
Q: What’s the best way to invert the cake onto a serving plate?
A: Run a knife around the edges of the pan to loosen the cake, then place your serving plate on top and flip it over. Give the pan a gentle shake to release the cake.
Q: Help! My figs sank to the bottom of the cake. What went wrong?
A: Make sure you arrange the figs in a single, even layer on the bottom of the pan before adding the batter. Overcrowding the figs or not pre-cooking them properly can cause them to sink.
Honey and Rosemary Upside Down Fig Cake
- Total Time: 50
- Yield: 8
Description
Indulge in the irresistible combination of honey, rosemary, and fresh figs in this decadent Upside Down Fig Cake. The moist, tender crumb and caramelized topping make this dessert a true delight for the senses.
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 eggs
– 1/4 cup honey, plus more for drizzling
– 1 tablespoon chopped fresh rosemary
– 8 ounces fresh figs, halved
Instructions
1. 1. Preheat oven to 350°F. Grease a 9-inch round baking pan with butter or non-stick cooking spray.
2. 2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3. In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the 1/4 cup honey and rosemary.
4. 4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. 5. Arrange the fig halves in the prepared baking pan, cut-side up. Carefully spoon the batter over the figs, smoothing the top.
6. 6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. 7. Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a serving plate. Drizzle with additional honey, if desired.
Notes
For a more intense honey flavor, use a stronger-flavored honey. You can also try different types of fresh figs, such as black mission or Adriatic.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
Honey and Rosemary Upside Down Fig Cake is the ultimate celebration of fall flavors. With its caramelized fig topping, tender crumb, and warm, aromatic notes, it’s a dessert that’s sure to impress your family and friends. Whether you’re serving it at a holiday gathering or just enjoying it on a cozy afternoon, this recipe is guaranteed to become a new go-to. So don’t wait – give it a try and let me know how it turns out!
