Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay
Total Steps
17
Ingredients
15
Tools Needed
14
Ingredients
- 1/4 cup unsalted butter
- 1/2 cup light brown sugar
- 10 fresh ripe figs, tips removed, halved
- 3 teaspoons finely chopped fresh rosemary
- 4-5 tablespoons walnut pieces
- 1 cup flour, sifted
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
- 2 tablespoons citron vodka
- zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions
Step 1
Position a rack in the center of the oven, and preheat to 350 degrees F (175 C).
Step 2
Add butter to a 9-inch round baking pan and place inside the warm oven until melted.
Step 3
Remove the pan from the oven and sprinkle brown sugar evenly over the melted butter.
Step 4
Add figs, flesh side up, arranged over the brown sugar.
Step 5
Sprinkle the figs with 1 1/2 teaspoons of the fresh rosemary.
Step 6
Fill in any gaps around the figs with walnut pieces.
Step 7
In a medium bowl, sift flour, baking powder, and salt together.
Step 8
In a separate bowl, beat eggs with granulated sugar at medium speed until creamy.
Step 9
Continue beating the egg and sugar mixture for an additional 3 minutes until frothy and small bubbles form.
Step 10
Add the flour mixture to the creamed egg and sugar mixture and beat until well combined.
Step 11
Pour the cake batter evenly over the fruit in the pan and smooth with a spatula.
Step 12
Bake until the cake is golden and a toothpick inserted into the center comes out clean.
Step 13
Place the pan on a wire rack to cool.
Step 14
Run a blunt knife around the edges of the pan to loosen the cake.
Step 15
Invert the cake carefully onto a plate.
Step 16
Serve warm or at room temperature.
Step 17
To heat leftovers, microwave for approximately 15 seconds.