Prepare to embark on a culinary journey that transforms the ordinary into the extraordinary! This Fig Upside Down Cake with Brown Butter Rye is not just a dessert—it's a sensory experience that marries the earthy richness of rye flour, the nutty complexity of brown butter, and the luscious sweetness of ripe figs. Imagine cutting into a cake where caramelized fig halves glisten like jewels, promising a symphony of flavors that will make your taste buds dance with delight.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 4 ripe figs, halved
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup rye flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it thoroughly and lining the bottom with parchment paper.
- Brown the butter in a small saucepan over medium heat. Swirl the pan continuously until the butter turns a golden amber color and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
- In the prepared cake pan, spread 1/2 cup of brown sugar evenly across the bottom. Arrange the halved figs cut-side down in a decorative pattern, covering the brown sugar layer.
- In a medium bowl, whisk together rye flour, all-purpose flour, baking powder, and salt until well combined.
- In a separate large mixing bowl, beat the eggs with the remaining 1/2 cup of brown sugar until light and fluffy, about 3-4 minutes.
- Slowly incorporate the brown butter and vanilla extract into the egg mixture, mixing until fully integrated.
- Gradually fold in the dry flour mixture, alternating with buttermilk, until just combined. Be careful not to overmix.
- Gently pour the batter over the arranged figs, ensuring an even distribution and careful not to disturb the fig placement.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and let cool in the pan for 10 minutes. Run a knife around the edges to loosen.
- Carefully invert the cake onto a serving plate, allowing the caramelized figs and brown sugar to create a beautiful topping. Serve warm or at room temperature.
Tips
- Choose ripe, soft figs for maximum flavor and a beautiful caramelized appearance.
- When browning butter, watch carefully and swirl continuously to prevent burning—the nutty aroma is your signal of perfection.
- Use a light hand when folding the batter to keep the cake tender and prevent tough texture.
- Let the cake rest for 10 minutes after baking to help it release cleanly from the pan.
- For an extra touch of elegance, serve with a dollop of mascarpone or a drizzle of honey.
- This cake is best enjoyed the same day but can be stored at room temperature, covered, for up to 2 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
