Cozy, Natural sweetness in a Fig-forward, herb-kissed Crown
When the craving strikes for something lush and inviting, this Fig, Honey & Rosemary Upside-Down Cake answers loud and clear. Caramelized figs glisten like tiny jewel tones, while a whisper of rosemary scents the batter in a way that feels both comforting and a touch adventurous. It’s the kind of dessert that photographs beautifully but tastes even better in real life—perfect for a weekend treat or a show-stopping end to a dinner party.
Made in a single pan with a simple batter, it’s also surprisingly forgiving. You’ll watch the figs soften and glow as the cake bakes, and when you invert the pan, you’ll reveal a glossy caramel crown that invites a slice (or two) right away. Trust me: this one disappears from the platter fast, especially when shared with friends who love warm fruit and a little rosemary glow.
Ingredients
- 6–8 fresh figs, halved or quartered — pick ripe, fragrant fruit for the best caramel and flavor.
- 1/4 cup (60 g) unsalted butter — melted for the caramel layer and to grease the pan.
- 1/3 cup (65 g) light brown sugar — creates a glossy, sticky caramel base.
- 2 tablespoons honey — adds depth; use a mild honey if you prefer a gentler flavor.
- 1 teaspoon fresh rosemary, finely minced — a small amount goes a long way for fragrance.
- Pinch of salt — heightens all the flavors.
- 1 cup (125 g) all-purpose flour — or 1 cup gluten-free 1:1 blend for GF adaptation.
- 1/2 cup (100 g) granulated sugar — contributes to the batter’s tenderness and sweetness.
- 1 1/2 teaspoons baking powder — leavens the cake just enough.
- 1/4 teaspoon salt — balance the batter.
- 2 large eggs — room temperature for better emulsification.
- 1/2 cup (120 ml) milk — dairy or non-dairy work; opt for unsweetened varieties.
- 1/3 cup (70 ml) neutral oil — or melted butter for richer flavor.
- 1 teaspoon vanilla extract — brightens the overall taste.
- 1/4 cup plain yogurt or sour cream — adds moisture and a touch of tenderness.
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) round cake pan, then line the bottom with parchment for easy release.
- Make the caramel layer: in a small saucepan over medium heat, melt the butter. Whisk in the brown sugar and honey until smooth and glossy, about 2–3 minutes. Stir in the minced rosemary and a pinch of salt. Pour this caramel into the prepared pan, tilting to spread evenly, then arrange the fig halves cut side down in a single, snug layer.
- Whisk the dry ingredients (flour, baking powder, salt) in a bowl. In another bowl, whisk the eggs and granulated sugar until light and pale. Whisk in the milk, yogurt, oil, and vanilla until combined.
- Fold the wet ingredients into the dry just until the batter comes together. Pour over the figs and spread evenly with a spatula.
- Bake for 35–45 minutes, until the cake is golden and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after about 25–30 minutes. The edges should pull away slightly from the pan when ready.
- Let the cake rest in the pan for 15–20 minutes, then invert onto a serving plate. The caramel will ooze and set as it cools—wait a minute or two before slicing to keep perfect wedges.
Tips & Variations
- Make-ahead note: You can prep the caramel and fig base up to 1 day ahead. Rewarm gently in a low oven before pouring on the batter to keep the gloss intact.
- Gluten-free option: Use a 1:1 gluten-free flour blend and a pinch of xanthan gum if your blend doesn’t contain it. The batter will behave similarly to the gluten version.
- Flavor twists: Swap a portion of the rosemary for a kiss of orange zest or a pinch of cinnamon for a warmer depth. A splash of lemon juice in the batter brightens the cake nicely.
- Fruit swaps: Pears or nectarines work beautifully in place of figs, keeping the caramel theme intact.
- Storage & reheating: Covered in the fridge, the cake lasts 3–4 days. Reheat slices in a 300°F (150°C) oven for 8–10 minutes to revive the caramel gloss.
Serving Suggestions
Turned out the star of the show, this cake begs to be plated with a little drama. A scoop of vanilla bean ice cream or a dollop of softly whipped cream adds cooling contrast to the warm fig caramel.
Pair it with a bright citrus salad or a peppery arugula greens salad to balance the sweetness. A light drizzle of additional honey over the top adds shine and a touch of extra sweetness for those who like it sweeter.
Keep the presentation simple: invert onto a flat, clean plate and garnish with a few rosemary needles or a light dusting of powdered sugar for a photo-ready finish.
Frequently Asked Questions
Can I use dried figs for this cake?
Dried figs can work, but they’ll be sweeter and chewier. If you use dried figs, rehydrate them briefly in warm water or fig juice, then pat dry before arranging in the pan. The fresh figs keep the caramel layer glossy and bright.
How far in advance can I make this cake?
Caramel and fig base can be prepared ahead and stored covered in the fridge for up to 1 day. Assemble with batter and bake just before serving for the freshest texture.
What’s the best way to reheat a slice without drying it out?
Warm a slice in a low oven (about 300°F/150°C) for 8–10 minutes, or heat briefly in the microwave at 50–60% power for 20–25 seconds. A tiny splash of milk or cream restores moisture if needed.
Is this cake gluten-free?
Yes, with a 1:1 gluten-free flour blend. Ensure your blend contains xanthan gum or guar gum, or add a pinch separately to help with structure.
How can I keep the topping silky and glossy?
Use a gentle heat for the caramel and avoid letting it boil hard. If the caramel thickens too much after cooling, reheat briefly with a splash of water or milk to loosen it before pouring and inverting.
Final Thoughts
Fig, Honey & Rosemary Upside-Down Cake is a celebration of contrasts: the glossy, caramelized fruit, the tender crumb, and the herbaceous perfume that keeps it feeling both elegant and approachable. It’s the kind of dessert you’ll want to share, tag friends about, and proudly photograph for your Pinterest feed. Give it a try this weekend and watch the kitchen fill with that irresistible aroma of fruit, butter, and warm rosemary. You’ve got this—a slice of sunshine awaits.
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Irresistible Fig Honey Rosemary UpsideDown Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
Indulge in a Fig Honey UpsideDown Cakecaramelized fruit tender sponge and a glossy finish that makes every slice feel special Bake yours today
Ingredients
Instructions
Notes
Cozy, fragrant upside-down cake featuring caramelized figs, honey, and rosemary, with a tender vanilla batter and a glossy caramel crown—perfect for weekend gatherings or a show-stopping dinner finale.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
- Sugar: 20 g
- Fat: 15 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g