upside down fig cake

10 Nov

finally the weekend! this week well actually these past 2 weeks have been crazy i hope it calms down next week and everything starts getting back to the norm.  this whole odd even gas thing just may be working out thankfully

and this snow is totally messing with doing my runs, i did my long run on tuesday and usually run friday-sunday then but id be running in the middle of the street and knowing me id get hit by a puddle from a car passing, i gotta really join a gym im getting bored of jillian michaels and shaun T.

any who, onto figs. i lovee them! i got a huge tree in the back that once september hits they are getting picked like crazy that i get sick of them right away, oh why cant you be year roundddd figs. but with the 15 i pick a day i always try different recipes and i make this one atleast 4 times during the duration of the 6 weeks they are around. with the storms coming we had to pick any last figs off and have them ripen a few days on the counter until i was able to use them.. though this isnt technically thanksgiving (i wish figs were around still by then bc it would be!) its still delicious and i dont think its really a cake it has more of a cornbread texture and works so well in this recipe its awesome!


Fig Upside Down Cake

1 cup milk (i use unsweetened almond) + 1 tsp apple cider vinegar

1+1/4 cup whole wheat pastry flour

2 tbs cornstarch

1/2 tsp baking soda

3/4 tsp baking powder

1/3 cup unsweetened applesauce

1/2 cup sugar *

1.5 tsp vanilla

1 lb figs stemmed and sliced

1/4 cup maple syrup

Preheat the oven at 350.  Mix the almond milk and vinegar in a cup and set aside.  Mix the figs with the maple syrup and place them on the bottom of a greased pan/skillet and set aside.  In a bowl mix the flour, cornstarch, baking soda+powder.  Then add the rest of the ingredients and mix well.  Pour onto the fig mixture.  Bake 20-30 minutes depending on type of pan you use ( i used a regular skillet and it was 30 mins but just keep checking til a toothpick comes out clean)  Let it cool for 10-15 minutes then flip it onto a dish.

*I use 1/2c raw sugar but have used half stevia and half raw sugar in this and it was good, but my taste buds might be different because i have also had a friend who said she would have made it sweeter next time and make it 3/4 of a cup.  Use your judgement!


Ughh its so good! I hope you have figs left because this is the recipe to make!

Hope you enjoy your weekend and have more thanksgiving recipes coming this week!


Whats your favorite way to use up figs?


2 Responses to “upside down fig cake”

  1. moderngirlnutrition February 1, 2013 at 9:53 pm #

    Oh my goodness this is calling my name! What a great idea:)

    • kaityscooking February 2, 2013 at 1:25 am #

      thank you! I know i can’t wait for fig season to be back just to make this

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