Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay

Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay

  Ready in : 45 mins

Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. For $1.56 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 374 calories, 5g of protein, and 11g of fat. This recipe from Foodista has 10 fans. A mixture of lemon juice, flour, citron vodka, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is not so amazing. Similar recipes include Fresh Fig, Walnut, And Rosemary Upside-down Cake, Honey and Rosemary Upside Down Fig Cake, and Upside-Down Fresh Fig Cake.

Ingredients

butter

butter

0.25 C

brown sugar

brown sugar

0.5 C

figs

figs

10

rosemary

rosemary

3 tsp

walnut pieces

walnut pieces

4 tbsp

flour

flour

1 C

baking powder

baking powder

1 tsp

salt

salt

0.125 tsp

eggs

eggs

3 large

granulated sugar

granulated sugar

1 C

lemon juice

lemon juice

2 tbsp

lemon extract

lemon extract

1 tsp

citron vodka

citron vodka

2 tbsp

lemon zest

lemon zest

1

vanilla extract

vanilla extract

1 tsp

Cooking in Steps

  1. 1
    Position a rack in the center of the oven, and preheat to 350 degrees.

    oven
    oven
  2. 2
    Add butter to a 9 inch round baking pan and place inside of a warm oven until melted, about 5 minutes.

    butter

    butter

    baking pan
    baking pan
    oven
    oven
  3. 3
    Remove from oven and sprinkle brown sugar evenly over the butter.

    brown sugar

    brown sugar

    butter

    butter

    oven
    oven
  4. 4
    Add figs, flesh side up.

    figs

    figs

  5. 5
    Sprinkle with 1 tsp of the rosemary.

    rosemary

    rosemary

  6. 6
    Fill in the nooks and crannies with walnut pieces.

    walnut pieces

    walnut pieces

  7. 7
    In a medium bowl sift flour, baking powder, and salt together.

    baking powder

    baking powder

    all purpose flour

    all purpose flour

    salt

    salt

    bowl
    bowl
  8. 8
    In a separate bowl beat eggs with sugar at medium speed until creamy.

    sugar

    sugar

    egg

    egg

    bowl
    bowl
  9. 9
    Because I liked this cake better with the eggs added whole rather than separating and adding the egg whites at the end, I beat the eggs and sugar for an additional 3 minutes until they were frothy and small bubbles formed.

    egg whites

    egg whites

    sugar

    sugar

    egg

    egg

  10. 10
    Add the flour mixture to the creamed mixture and beat until well combined.

    all purpose flour

    all purpose flour

  11. 11
    Pour cake batter evenly over the fruit and smooth with a spatula.

    fruit

    fruit

    spatula
    spatula
  12. 12
    Bake for 35 to 40 minutes or until cake is golden and a toothpick into the center comes out clean.

    toothpicks
    toothpicks
    oven
    oven
  13. 13
    Place on a wire rack to cool for 10 minutes.

    wire rack
    wire rack
  14. 14
    Run a blunt knife around the edges of the pan to loosen the cake.

    knife
    knife
    frying pan
    frying pan
  15. 15
    Invert carefully onto a plate.

  16. 16
    Serve warm or at room temperature. Leftovers are yummy heated for about 15 seconds in the microwave!

    microwave
    microwave
  17. 17
    Delicious with a bold cup of java or a cool glass of Chardonnay like this one Edna Valley 2010 Paragon. Crisp, citrusy with a hint of peach and a small amount of spice. Great paring with the strong lemon base of this cake!

    chardonnay

    chardonnay

    lemon

    lemon

    peach

    peach