Ingredients
Cake Batter:
- 1 cup all-purpose flour (120g)
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup unsalted butter, room temperature (226g)
- ½ cup granulated sugar (100g)
- ½ cup light brown sugar, packed (100g)
- 2 teaspoons vanilla paste or extract
- 3 large eggs, room temperature, whisked
- 1 cup finely ground almond flour (100g)
Fig Layer:
- ⅓ cup brown sugar (67g)
- 12 fresh figs, stems removed and sliced in half
Instructions
- Preheat the oven: Preheat the oven to 350℉/180℃ and prepare a 9″ cake pan with parchment paper.
- Prepare figs: Slice 12 figs in half after removing the stems.
- Add fig layer: Sprinkle brown sugar in the cake pan, then place sliced figs cut side down in a circular pattern.
- Mix dry ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugars: Use a mixer to cream butter and granulated and brown sugars until fluffy.
- Blend wet ingredients: Add vanilla and eggs gradually, then mix until smooth.
- Incorporate flours: Combine flour mixture and almond flour until a batter forms.
- Bake: Pour batter over figs and bake for 45-55 minutes until cooked through.
- Cool and serve: Let the cake cool, then invert onto a platter and garnish with figs and honey.
Notes
- Leave space between figs and pan edges for easier removal.
- Use an offset spatula to release any stuck parts before flipping.
- Store covered at room temp for 2 days or refrigerate for 3-4 days.
- Browning the butter enhances the cake’s flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American, French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 371 kcal
- Sugar: 24g
- Sodium: 160mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 98mg
