Elegant Honey and Rosemary Upside Down Fig Cake Recipe
This Elegant Honey and Rosemary Upside Down Fig Cake is a sophisticated Mediterranean dessert featuring caramelized figs soaked in honey and infused with rosemary. The cake combines a glossy, fruity topping with a tender, buttery crumb, making it an ideal choice for holidays, brunches, or special occasions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
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
- Preheat & Prep: Heat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment if desired to ensure easy release of the cake.
- Make the Topping: Warm the honey with the rosemary sprigs in a small saucepan over low heat for 3–5 minutes to infuse the aroma. Remove the rosemary, pour the honey into the prepared pan, and arrange the halved figs cut-side down on top of the honey in an even layer.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined to prepare the dry mix for the batter.
- Cream Butter & Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in vanilla extract and optional lemon zest for added brightness.
- Finish the Batter: Add the dry ingredients to the wet mixture in three additions, alternating with milk, starting and ending with the dry ingredients. Mix gently and just until combined to maintain a tender crumb.
- Assemble & Bake: Spoon the cake batter evenly over the arranged figs in the pan and smooth the top with a spatula. Bake in the preheated oven for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Cool & Invert: Allow the cake to cool in the pan for 10–15 minutes before loosening the edges with a knife. Carefully invert the cake onto a serving plate to reveal the caramelized fig topping, then lift off the pan gently.
Notes
- Use ripe but firm figs for clean slices and even caramelization.
- Do not oversteep the rosemary in the honey; 3–5 minutes is ideal to avoid bitterness.
- Avoid overmixing the batter to keep the cake tender and light.
- Invert the cake while still warm (after 10–15 minutes) for the best release and presentation.
- Serve this cake with whipped cream, vanilla ice cream, or a drizzle of additional honey for enhanced flavor.
Keywords: honey fig cake, rosemary upside down cake, Mediterranean dessert, caramelized fig cake, elegant cake recipe
