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Upside-Down Almond Fig Cake – Rustic Elegance with Caramelized Figs and Nutty Almond Flavor

Moist, golden, and topped with tender caramelized figs, this Upside-Down Almond Fig Cake is a showstopper. Whether you’re baking with fresh figs from the market or using up the last of summer’s bounty, this elegant yet easy dessert blends earthy sweetness and nutty richness in every single bite. With a dense, almond-infused crumb and a glossy layer of figs on top, it’s the kind of cake you can serve at brunch, tea time, or as a dinner party finale. Not too sweet and deeply aromatic, it’s a celebration of rustic sophistication.
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Prep Time 20 minutes
Cook Time 40 minutes
15 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Ingredients Equipment Method Notes

Ingredients
  

For the Fig Topping
  • 6 –8 fresh figs halved lengthwise
  • ¼ cup unsalted butter
  • ½ cup brown sugar packed
  • 1 tbsp honey optional
For the Almond Cake
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ¾ cup all-purpose flour
  • ½ cup almond flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ cup milk dairy or almond milk

Equipment

  • 9-inch round cake pan or springform pan
  • Medium mixing bowls
  • Hand or stand mixer
  • Small saucepan
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack
  • Parchment paper (optional)

Method
 

Step 1. Preheat Oven & Prepare Pan
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.
Step 2. Make the Caramel Base
  1. In a small saucepan, melt ¼ cup butter over medium heat.
  2. Stir in ½ cup brown sugar and 1 tbsp honey.
  3. Simmer for 1–2 minutes until slightly thickened.
  4. Pour into the prepared cake pan and spread evenly.
Step 3. Arrange the Figs
  1. Place fig halves cut-side down over the caramel in a circular pattern.
  2. Slightly overlap for a full design but don’t overcrowd.
Step 4. Make the Almond Cake Batter
  1. In a mixing bowl, cream ½ cup softened butter with ¾ cup sugar until light and fluffy (2–3 minutes).
  2. Add eggs one at a time, mixing after each.
  3. Mix in 1 tsp vanilla and ½ tsp almond extract.
Step 5. Combine Dry Ingredients
  1. In a separate bowl, whisk together:
  2. ¾ cup all-purpose flour
  3. ½ cup almond flour
  4. 1½ tsp baking powder
  5. ¼ tsp salt
Step 6. Mix the Batter
  1. Add the dry mixture to the wet ingredients in two additions, alternating with ½ cup milk.
  2. Mix until just combined. Don’t overmix.
Step 7. Assemble and Bake
  1. Carefully spread the batter over the figs and caramel.
  2. Smooth the top with a spatula.
  3. Bake for 35–40 minutes or until golden and a toothpick inserted in the center comes out clean.
Step 8. Cool and Invert
  1. Let cake cool in the pan for 10–15 minutes.
  2. Run a knife around the edges to loosen.
  3. Place a serving plate on top and flip the cake.
  4. Lift off the pan gently and remove parchment if used.
Step 9. Serve
  1. Let cool slightly before slicing.
  2. Delicious on its own or served with:
  3. Whipped cream
  4. Greek yogurt
  5. A drizzle of honey

Notes

🧊 Storage & Reheating
Refrigerator: Store covered in the fridge for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw in fridge before serving.
Reheat: Warm slices in microwave for 15–30 seconds or in a 300°F oven for 5–8 minutes.
🥄 Variations
Gluten-Free Version: Use a 1:1 gluten-free flour and almond flour combo.
Citrus Twist: Add 1 tsp orange or lemon zest to the batter.
Nut-Free: Replace almond flour with oat flour or more all-purpose flour.
Spiced Fig Cake: Add a pinch of cinnamon, nutmeg, or cardamom to the batter.
Roasted Fig Base: Roast figs with honey and balsamic before using for deeper flavor.
❓ 10 FAQs
1. Can I use dried figs instead of fresh?
Fresh is best for upside-down cakes. Dried figs can work if rehydrated, but the texture will differ.
2. What’s the difference between almond flour and almond meal?
Almond flour is finer and better for baking. Almond meal is coarser and may create a denser cake.
3. Do I have to peel the figs?
Nope! Fig skins soften beautifully when baked.
4. Can I make this in a springform pan?
Yes—just wrap the bottom with foil to prevent caramel leaks.
5. What milk is best?
Whole milk gives the richest flavor, but almond or oat milk works well too.
6. Can I reduce the sugar?
Yes—cut back 2–3 tbsp in the batter if you prefer a less sweet cake.
7. Why did my fig topping stick?
Make sure the cake cools slightly before inverting and use parchment paper if unsure.
8. Can I add extra fruit?
Yes—try pairing with sliced apples, plums, or pears.
9. Is this cake best warm or cold?
It’s delicious both ways! Warm enhances the caramel; chilled firms up the fig layer.
10. What drink pairs well?
Try herbal tea, coffee, or a glass of dessert wine like Moscato or port.
🏁 Conclusion
This Upside-Down Almond Fig Cake blends caramelized fruit, moist almond cake, and a rustic beauty that’s hard to beat. It’s simple enough for a weekday bake yet impressive enough to serve at any gathering. Whether figs are in season or you’re just craving something unique, this recipe delivers a dessert that’s earthy, elegant, and unforgettable.