Dessert

Elegant Honey and Rosemary Upside Down Fig Cake Recipe

Byreem everly November 20, 2025November 20, 2025

Introduction

This Honey and Rosemary Upside Down Fig Cake is a delightful and elegant dessert that highlights the natural sweetness of caramelized figs paired with fragrant rosemary. Its tender, buttery crumb and glossy fruit topping make it a perfect treat for holidays, brunches, or any special occasion.

A round tart with one visible layer sits on a white plate, topped with glossy caramelized fig slices arranged in a ring and scattered in the center, showing their pinkish-purple textured interior. The tart’s crust is golden brown and slightly crisp, with a shiny amber glaze covering the figs and the surface. Three sprigs of fresh green rosemary lay across the figs as garnish. Behind the plate on a white marbled surface, a wooden honey dipper rests on a cutting board with honey pooled around it, and a dark bowl filled with white creamy yogurt and a wooden spoon sticking out is placed to the side. The setting is softly lit with a blurred natural green background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Topping:

1/3 cup honey
2 sprigs fresh rosemary
10–12 fresh figs, halved (about 1½ pounds)

Cake Batter:

1½ cups all-purpose flour
1½ teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup whole milk
Zest of 1 lemon (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper if desired for easier removal.
Step 2: In a small saucepan, gently warm the honey with the rosemary sprigs over low heat for 3–5 minutes to infuse the flavor. Remove the rosemary and pour the honey into the prepared pan. Arrange the fig halves cut-side down in the honey in a single layer.
Step 3: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 4: In a separate large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest if using.
Step 5: Add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Stir gently until just combined to avoid overmixing.
Step 6: Spoon the batter evenly over the arranged figs in the pan and smooth the top with a spatula.
Step 7: Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cake to cool in the pan for 10–15 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate. Lift off the pan to reveal the caramelized fig topping.

Tips & Variations

Use ripe but firm figs for clean slices and even caramelization.
Don’t oversteep the rosemary — 3–5 minutes is enough to impart aroma without bitterness.
Avoid overmixing the batter to keep the cake tender and light.
Invert the cake while still warm for the best release and presentation.
Serve with whipped cream, vanilla ice cream, or a drizzle of honey for extra indulgence.

Storage

Store any leftovers covered at room temperature for up to 2 days. For longer storage, keep the cake in an airtight container in the refrigerator for up to 5 days. When ready to serve, warm slices gently in the microwave for 15–20 seconds or bring to room temperature for the best texture.

How to Serve

A single slice of tart is placed on a white plate, showing three visible layers: a golden-brown crust at the bottom with a rough texture, a light beige soft filling in the middle, and a glossy layer of cut fig halves on top, with rich purple edges and bright pink with seeds inside. Next to the tart slice, there is a dollop of white cream topped with small golden-brown crunchy bits. Around the tart and cream, there is a shiny amber syrup pooling on the plate, and a few sprigs of green rosemary add color and decoration. The plate sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried figs instead of fresh for this cake?

Fresh figs are preferred for their juiciness and texture; dried figs won’t caramelize the same way and may affect the topping’s appearance and flavor.