Blueberry-Fig Upside-Down Cake

A very dear friend gave me a magazine the other day after she had finished with it.  It is loaded with some pretty amazing recipes!  One section of the magazine has 8 recipes for figs!  I was excited to see this, for we will soon have quite an abundance of this particular fruit.  As most of you know, I usually do not follow recipes exactly, but experiment with them to make them unique.  This one is no different.  It turned out pretty well even though I did have a minor fail with it.  I have now learned that it is not a good idea to use a spring-form pan when making an upside-down cake!  The recipe called for a 9-inch cake pan with 2-inch high sides.  My cake pan is not that high, so without much thought at all, I figured that my spring-form pan would work…bad idea!!  Some of the butter and brown sugar leaked out of the pan!  Thankfully I had put the pan on a round pizza pan while it baked, so the mess did not go all over my oven!  The cake tasted very good, but would have been much moister if I hadn’t lost half of the topping!

1 stick butter

1/2 c. packed brown sugar

2 tbsp. honey

10-15 fresh figs (I used frozen and it was just fine!)

25-30 blueberries

1 c. shortening

3/4 c. granulated sugar

2 large eggs

1/2 tsp. vanilla

1-1/2 c. flour

1-1/2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. cinnamon

1/2 c. milk

Lightly spray bottom and sides of a 9-inch cake pan with 2-inch sides.  Cut a circle of waxed paper the size of your pan  and lay it in the pan. Lightly spray the paper.  Set aside.

In a small sauce pan, melt the butter over medium heat.  Stir in brown sugar and honey.  Cook, stirring often until the sugar dissolves and mixture is smooth. Cool slightly. Pour sauce into prepared pan.  Place the figs, cut side down in the pan, making a circle in the middle and 5-6 half circles around the edges.  Put 4-5 blueberries inside the circles of figs. *(at this time, you could also sprinkle finely chopped pecans over the fruit.)

In a large bowl, beat shortening, sugar, vanilla, and eggs until creamy, about 4-5 minutes.  In another bowl, combine the flour, baking powder, salt, and cinnamon.  Add half to the shortening mixture and beat until mixed.  Add half the milk and continue beating.  Repeat with remaining flour mixture and milk.  Batter should be thick.  Spoon over figs and blueberries in prepared pan being careful to seal around the edges.

Bake for 45-50 minutes or until toothpick inserted comes out clean. Cool pan on wire rack for about an hour.  Invert onto a serving plate and remove waxed paper.  Let cool completely.

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The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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