Fig Upside-Down Cake
A delightful upside-down cake featuring sweet fig preserves and caramelized brown sugar, perfect for dessert gatherings or a special treat with a rich, fruity flavor.
Ingredients
Instructions
- Mix together brown sugar, fig preserves, and water.
- Pour the mixture into a 9 x 9-inch pan and spread evenly.
- In a separate bowl, beat the eggs and then add sugar, margarine, milk, and vanilla, mixing well.
- Gradually add self-rising flour to the wet ingredients and stir until smooth.
- Pour the batter over the fig mixture in the pan.
- Bake at 350°F (175°C) until the top is golden brown, about 35 minutes.
- Allow the cake to cool slightly, then turn it over onto a cake plate to serve.
Tips & Substitutions
For a richer flavor, consider using homemade fig preserves if available. If you're short on self-rising flour, you can substitute with all-purpose flour and add 2 1/2 teaspoons of baking powder. Make sure to beat the egg mixture until well combined to ensure a light texture in the final cake. This cake is reminiscent of other American recipes that feature fruit preserves.
Serving Suggestions
Serve the fig upside-down cake warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. This cake pairs beautifully with Refreshing Orange Dip for a zesty contrast. It also makes a delightful addition to brunch or as a sweet treat alongside coffee.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, refrigerate it for up to a week. When you're ready to enjoy it again, gently reheat slices in the microwave for about 15-20 seconds, or warm in the oven at 300°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fig Upside-Down Cake contains roughly 748 calories, with 9g protein, 128g carbohydrates, and 9g fat. It is an excellent source of vitamin C (36% of the Daily Value), iron (34% of the Daily Value), and calcium (26% of the Daily Value), and a good source of protein and vitamin A. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh figs instead of fig preserves?
Yes, you can use fresh figs, but you'll need to create a fig mixture by cooking them down with sugar and a bit of water until they become syrupy. This will mimic the consistency and sweetness of fig preserves.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the self-rising flour with a gluten-free all-purpose blend that includes xanthan gum. Ensure all other ingredients are gluten-free, and adjust baking time as needed.
What can I serve this cake with?
This cake is delicious on its own, but you can enhance it with whipped cream, ice cream, or even a drizzle of caramel sauce. It also pairs well with a cup of coffee or tea for a delightful dessert experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).