Caramelized Fig Upside Down Cake

Recipe:

Ingredient notes:

• Figs. As I already wrote in the annotation to the recipe, it can be replaced with other fruits that are more or less dense in texture. Apples, pears, quinces, apricots, not too overripe peaches and nectarines are suitable. You can also make this cake with bananas or canned pineapples.
• Almond flour. If you haven’t store-bought almond flour, take the same amount of almonds by weight and grind in a chopper or coffee grinder. Alternatively, you can use ground hazelnuts, pistachios, or even peanuts.
• Sour cream. Instead of it you can use natural yogurt or kefir. If using drinking yogurt or kefir, add a little more flour to even out the consistency.

Let’s move on to cooking.

Preheat oven to 180°C.

Prepare batter. In a standing mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy. Sugar will not completely dissolve – this is okay.

Add eggs, one at a time, beating well after each addition. Add sour cream and mix.

Add almond flour and wheat flour, sifted with soda, salt and baking powder beforehand. Mix again.

Set the dough aside.

Line a baking pan with parchment paper.

Cut off the tails of the figs and cut the fruits into halves along.

Make caramel. Pour sugar into a saucepan with a heavy bottom and melt to amber color over low heat.

Remove from heat and add room temperature butter. Mix vigorously.

Pour caramel into the bottom of the pan and spread quickly.

Put the figs cut side down on top of the caramel.

Evenly spread the dough on top of figs.

Bake for about 45 minutes.

Take out the finished cake from the oven and leave it in the pan for 15-20 minutes. Then invert onto a wire rack set over a plate and gently remove the parchment. If some caramel syrup drips from the cake, collect it and brush on top of the cake – you will get a beautiful shiny glaze.

You can serve this cake completely cooled or warm with a scoop of vanilla ice cream.

Bon appetit!