Fresh figs are in the store now and 'upside down cake' has been in my head for a few weeks now. Putting two and two together, I made the connection and I will never look back!
Fresh black mission figs soaked in butter and brown sugar ontop a moist vanilla-cardamom spiced cake.
Fig Upside Down Cake
1/4 cup earth balance vegan butter
1/4 cup organic light brown sugar
1 pint fresh black mission figs, halved
1 cup vanilla almond milk
1 tsp apple cider vinegar
1/3 cup melted coconut oil
3/4 cup organic cane sugar
2 tsp vanilla extract
1 tsp almond extract
1 1/4 cup ap flour
2 tbl cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cardamom
1/4 tsp cinnamon
Preheat the oven to 350. Grease a 9" cake pan.
Combine the butter and brown sugar in a small pot and melt. Boil for 2 minutes then pour into the cake pan. Lay the figs, cut side down, covering the entire bottom of the cake pan.
In a medium sized bowl, combine the almond milk and vinegar. Stir and let sit for 2 minutes. Add the oil, sugar and both extracts. Whisk to combine.
In another bowl combine all of the dry ingredients. Add the dry ingredients to the wet in two parts and whisk to combine. Pour over the figs and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes before turning it over onto a plate.