This Easy Fig and Ginger Upside Down Cake is a delightful twist on a classic dessert! Sweet figs and zesty ginger come together for a tasty treat that looks as good as it tastes.
My favorite part? Flipping it over reveals a beautiful topping that’s perfect for impressing friends at tea time. It’s simple, and trust me, the smell while baking is heavenly! 😊
Key Ingredients & Substitutions
Fresh Figs: Figs provide a unique sweetness and texture to the cake. If figs aren’t in season, you could substitute with pear slices or canned peaches for a different but still delicious twist.
Ginger: Grated fresh ginger adds a lovely zing to the cake. You can use ground ginger as a substitute, but fresh ginger will give a brighter flavor. I personally love using fresh ginger whenever I can!
Sour Cream or Yogurt: This ingredient keeps the cake moist and adds a slight tang. If you’re out, feel free to swap it with buttermilk or even a dairy-free yogurt for a lighter option.
How Do I Invert the Cake Without It Falling Apart?
Flipping the cake can be a bit tricky, but it’s important for that stunning presentation! Here’s how to do it smoothly:
- Allow the cake to cool in the pan for 10 minutes—this lets it firm up slightly.
- Run a knife around the edges of the pan to loosen the cake.
- Place a flat plate over the pan, then quickly and confidently flip the pan upside down. Give it a gentle shake to release the cake if needed.
- Lift the pan carefully, and voilà! Your figs should be beautifully displayed on top.
With a little patience, you’ll get a gorgeous cake every time. Happy baking!
Easy Fig and Ginger Upside Down Cake
Ingredients You’ll Need:
For the Topping:
- 4-5 fresh figs, sliced
- 2 tablespoons unsalted butter
- 1/2 cup brown sugar (light or dark)
- 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or yogurt
- 1 tablespoon fresh grated ginger or 1 teaspoon ground ginger
How Much Time Will You Need?
This delightful cake will take you approximately 15 minutes to prepare, followed by 40-45 minutes of baking time. So, set aside about an hour to make this masterpiece, plus some cooling time before serving!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray to ensure your cake comes out easily.
2. Make the Topping:
In a small saucepan over low heat, melt the 2 tablespoons of butter. Add in the 1/2 cup of brown sugar and the 1 teaspoon of grated ginger. Stir the mixture until the sugar dissolves and it turns syrupy, which should take about 2-3 minutes. This sweet mix will create a fantastic layer of flavor!
3. Assemble the Topping:
Pour the buttery ginger syrup into the bottom of your prepared cake pan, making sure it’s spread evenly. Next, take your sliced figs and arrange them artfully over the syrup layer, pressing them down slightly so they stick.
4. Prepare the Cake Batter:
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, combine the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy.
5. Mix in the Eggs and More:
Now, add the eggs one at a time to the butter-sugar mixture, making sure to beat well after each addition. Then, mix in the 1 teaspoon of vanilla extract. Next, stir in your 1/2 cup of sour cream or yogurt alongside the extra tablespoon of grated ginger for even more zing!
6. Combine It All:
Gradually fold the dry ingredients into the wet ingredients, mixing just until everything is combined. Avoid over-mixing, as this can make your cake dense.
7. Pour and Bake:
Carefully pour the batter over the figs in the pan. Use a spatula to ensure it’s spread evenly on top. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Invert:
Once baked, take the cake out of the oven and let it cool in the pan for about 10 minutes. After it cools, run a knife around the edges to loosen it. Then, with a flat serving plate on top, flip the cake over to reveal the beautiful topping. Don’t worry if it’s a bit messy—the flavor will still be fantastic!
9. Serve and Enjoy:
This cake is delightful when served warm, at room temperature, or even with some whipped cream or cream cheese frosting on the side. Enjoy every delicious bite of your beautiful Fig and Ginger Upside Down Cake!
FAQ for Easy Fig and Ginger Upside Down Cake
Can I Use Dried Figs Instead of Fresh Figs?
While fresh figs give a wonderful texture and flavor, you can use dried figs in a pinch. Just make sure to rehydrate them in warm water for about 15 minutes before slicing and using, to soften them up for the cake.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it fresh for longer, refrigerate it for up to 5 days. To enjoy it warm, simply reheat in the microwave or oven for a few minutes!
Can I Make This Cake Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for better structure. The cake should still turn out delightful!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use plain yogurt or buttermilk as a great alternative. They both add moisture and acidity just like sour cream does, which helps keep the cake tender.
