As usual for a Friday I am flashing back..this time to last summer when my parents came to visit and they brought a couple of gallons of fresh figs with them! What a yummy gift. With a few of those figs I made this tasty cake.
Fresh Fig Upside Down Cake
Recipe courtesy of Emeril Lagasse
- 1 1/2 pounds fresh figs, stemmed and quartered
- 1 cup granulated sugar
- 6 ounces butter, softened, in all
- 1 cup light brown sugar
- 2 large eggs
- 2 1/4 cups all-purpose flour
- Pinch salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ginger (my addition)
- 1 teaspoon vanilla
- 1 cup milk
Preheat oven 350 degrees F.
In a mixing bowl, toss the figs with the sugar. In a hot cast iron skillet, melt 1/2 stick of the butter. Saute the figs for 2 minutes.
For the batter: In a mixing bowl, cream the remaining stick of butter and brown sugar. Stir in the eggs 1 at a time. Sift the flour, salt, baking powder, baking soda, ginger and cinnamon. Combine vanilla and milk. Add the flour mixture and milk to the egg mixture. Mix well. Pour the cake batter evenly over the figs. Bake for about 40 minutes, or until the cake is golden brown and pulls away slightly from the edges of the skillet.
Cool for about 30 minutes, then invert over a large platter. Cut into individual servings and serve with a scoop of ice cream.
I took a picture of this beautiful dragon fly around the same time.
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Also go check out the other great posts at Designs by Gollum's Foodie Friday event.