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Fig Upside Down Cake (Gluten Free)

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Figs, figs, figs, as far as the eye can see there’s figs. It’s like Sydney has turned in to fig heaven right now. Instead of spending up to $6 a fig (not that I ever do), I can pick up half a dozen for the same price or less. With figs presently falling from the sky right now, or more accurately trees, it was time to make my fig upside down cake.

Fig Upside Down Cake - Gluten Free and super easy to make!For those of you that gluten is your kryptonite, this cake is gluten free. I also need to stress how super easy my fig upside down cake is to. It is as simple as slicing some figs and layering them on the bottom of a tin. Then pouring over the simple one bowl cake batter. Into the oven it goes, and bingo, an hour later you are delivered with a rich and moist buttery almond cake topped with beautiful seasonal figs.

Well actually, as this is a fig upside down cake, it is technically topped with beautiful seasonal figs once you turn the cake out.

Fig Upside Down Cake - Gluten Free and super easy to make!I use a loose base 21cm (8 inch) cake tin for this recipe.  I find it makes it easier to safely remove the cake from the tin and get it on the cake cooling rack.  You could use a standard cake tin if you wish.

Fig Upside Down Cake - Gluten Free and super easy to make!

Fig Upside Down Cake (Gluten Free)

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Course: Sweet Baking
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Author: Sara McCleary

Ingredients

  • 6 figs
  • 175 grams butter unsalted
  • 4 eggs
  • 3 teaspoons vanilla bean paste
  • 300 grams almond meal
  • 200 grams caster sugar
  • ½ teaspoon salt

Instructions

  • Pre-heat oven 180°C (350°F).
  • Grease a 21cm (8 inch) round cake tin, which has a removable base and line the base and sides with baking paper.
  • Melt butter in a small pot or via the microwave. Set to the side to cool while you continue with the recipe.
  • Slice figs lengthwise, depending on their size this could be four or five slices. Each slice should be around 8mm (1/3 inch) thick. Layer the sliced figs on the bottom of your lined baking tin.
  • Crack four eggs into a large bowl, and add vanilla bean paste, whisk until combined. Continue whisking and pour in the melted butter, continue until well combined.
  • Add almond meal, sugar and salt to your egg mixture. Mix well until completely combined.
  • Gently pour cake batter into your cake tin on top of the layered figs.
  • Place tin on a lined baking tray and then place in the oven and cook for 60 minutes until golden and cooked through. (The baking tray will prevent any fig juices that may run out of the tin messing up your oven.)
  • Once cooked remove from oven and allow the cake to cool in the tin.
  • To remove cake from the tin, place a cake rack on top of the cake tin. From underneath gently push the base of the cake tin up until it reaches the cake rack and then carefully flip the tin and cake over.
  • Remove tin and baking paper from the cake. It is now ready to serve.
  • If the cake is still slightly warm it is lovely served with vanilla ice cream. Alternatively you could serve it with a little cream. I personally like it just like it is.
  • Store cake in the fridge.

DID YOU MAKE THIS RECIPE?I love knowing when readers make my recipes, tag me on Insgragram @bellyrumbles

Taking the fig upside down cake one step further

Does the top of your cake look a little pale and gloopy from the fig juices? This is one of my pet peeves from upside down cakes, they can look a little unappetising once turned out. Though they do taste great.

My tip is to sprinkle a few tablespoons caster sugar, either white or raw, or even a little maple sugar over the top of the cake. Then place it under the grill for a couple of minutes for the sugar to melt and give your cake a lovely toffee finish. Make sure to watch the cake the whole time. Just don’t over do it with the sugar, a light sprinkling. It is just to finish the cake off and give it a crisp browner looking result. I have done this with the cake you see in the photos that accompany this recipe.

Fig Upside Down Cake - Gluten Free and super easy to make!Don’t have access to figs right now, or they are still extremely expensive in your neck to the woods? Feel free to substitute another fruit of your liking. I personally think that peaches or apples would be a wonderful substitute. With the apples I probably would toss them in a little brown sugar before layering. Just to give them a lovely caramel finish when turned out.

If you do end up making my fig upside down cake do share it on social media (Instagram/Twitter/Facebook) and tag me in so I can see your awesome results. I would love to share what you have done with other readers!

What is your favourite upside down cake flavour?

Sara xxx

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Fig Upside Down Cake - Gluten Free and super easy to make!

Reader Interactions

Comments

    • Hi Renuka

      As the recipe contains 4 eggs and butter I think it would be hard to veganise. We could swap out the butter for margarine, but the eggs are needed to hold it all together and give it some lift.

      In regard to using dried figs, I wouldn’t. The cake is a lovely moist one, and I do believe that the dried figs wouldn’t work. You of course could have a go a rehydrating the dried figs before using them.

      Reply

  3. It’ll be a while here until fresh figs are able to be bought seasonally and relatively cheaply but I’m going to bookmark this recipe for the summer months. It looks absolutely delightful, such amazing flavours.

    Reply

  5. I’m going to be looking out for fig so that I can make this recipe!!
    Oh, actually, I know a tree that had green ones on not long ago, I wonder if I could ask permission to steal some!
    Thanks so much for sharing
    Julie
    Gourmet Getaways

    Reply

  9. I absolutely love figs and feel like I never see them in recipes…thank you SO much for sharing this! I can’t wait to try it!

    Reply

  12. Yep, I’m loving figs a lot more than normal this season, for some reason – fresh or in desserts. I can’t get enough! Sara, I’m glad this isn’t a health food blog, as I don’t pay those any attention.

    I also don’t see the point in telling people there’s too much of something I personally don’t like to eat too much of in their recipes. If I skipped over to a health food blog and said they were using too much kale or activated almonds, I’d sound like a dick. If the blog is about a variety of food, then so be it. Each to their own – and preferably without the unnecessary comments that do nothing more than make the commenter feel better about themselves.

    Reply

    • Hi Nardine,

      When stating that there is a lot of sugar and butter in the recipe, you really need to compare it against a similar style cake. In comparison to a traditional butter cake there is a third less butter and sugar in this recipe. But of course if you compare it against a low fat/low sugar cake recipe, then yes, there is a lot more sugar and butter in this recipe.

      Belly Rumbles isn’t a health blog, I like to share those eat in moderation, once in a while recipes. Of course there are healthy recipes on Belly Rumbles too, as I too like to watch what goes in my mouth, but that isn’t my focus on the site.

      Reply

      • I totally believe in moderation too! My family in general eats healthy but those days, when we crave for something sweet I would definitely prefer to have piece of this cake than any other processed treat. On the bright side – the amount of some nutrients (e.g. omega 6 fatty acid, vitamin E, magnesium or copper) introduced to this recipe with almond meal makes it good for you!

        Reply

    • Thanks so much Renz. The fig abundance (and cheap) isn’t always the way to be honest. There must have been a bumper crop this season.

      Reply

    • Thanks Priya. Whoever invents being able to grab what you want through the screen is going to be a very rich person, and we are all probably going to be a few sizes larger thanks to them 😉

      Reply

  21. Yum, I love figs but for some reason don’t eat them often. Must be due to the short time they’re in season. As always, thanks for developing beautiful gluten-free recipes.

    Reply

    • Thanks Gaby, every time I do a gluten free recipe I do think of you! I usually don’t indulge in too many figs as they are often really expensive.

      Reply

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