I have long been obsessed with figs. Delectable summer fruits, figs are perfect for preserves, cheese plates, and desserts abound. Luckily for me my dear friend Peggy, The Plant Ho, has a tree just off her deck that is loaded down with fruit. Upon a recent visit over the July 4th holiday, she graciously picked a whole bag just for me to take home. My bestie Randi, who is also a crafty little cook, was also visiting; and we whipped up the best ever upside down fig and rosemary cake. The rich sweetness of honey and delicate figs are perfectly complimented by the savory rosemary!
RECIPE:
10-12 ripe figs (varies on the size of cake pan)
2 tablespoons honey
6 ounces unsalted butter
1 1/4 cup brown sugar
3 eggs
2 cups self-rising flour
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1 cup vanilla yogurt
METHOD:
1. Preheat oven to 350°. Thoroughly grease a 9 inch cake pan or iron skillet and line with baking paper.
2. Wash figs and remove stems; cut in half. Drizzle honey in the bottom of the cake pan and arrange figs face down in the base of the pan.
3. In a large mixing bowl cream melted butter and brown sugar with an electric mixer. Add the eggs one at a time, and beat until well combined. In a separate bowl, stir together the flour and rosemary. Gradually add the flour/rosemary mixture to creamed sugar. When combined add the yogurt and beat just until the batter comes together.
4. Slowly pour the batter into the cake pan over the figs; spread and smooth the top. Bake for 1 hour in an 350° oven. Carefully flip the cake out of the pan and allow to cool.
