Fig Upside-Down Cake with Bay Leaf Caramel
This elegant upside-down cake showcases fresh figs nestled in aromatic bay leaf caramel, creating a sophisticated twist on the classic dessert. The tender cake base, made with Greek yogurt for moisture, perfectly complements the caramelized fruit topping. Bay leaves infuse the caramel with subtle herbal notes that enhance the natural sweetness of the figs without overwhelming their delicate flavor. Perfect for fall entertaining or when you want to transform seasonal figs into an impressive dessert that's both rustic and refined.
Ingredients
- 13 ounces fresh figs, halvedcanned figs1:1substitution
Use well-drained canned figs for convenience
- 1 ½ cups brown sugar, plus 2 tablespoons
- 12 tablespoons unsalted butter, divided
- 1 ⅓ cup granulated sugar, divided
- 3 bay leavesvanilla bean1 bean for 3 leavessubstitution
Scrape seeds into caramel for different aromatic profile
- 2 eggs, room temperature
- 1 tablespoons vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ¼ cup Greek yogurt
Instructions
- 1
Preheat oven to 325°F and grease a 9-inch springform pan, lining bottom with parchment paper
- 2
Toss fresh figs with 2 tablespoons brown sugar and arrange cut side down in prepared pan
- 3
Combine 6 tablespoons butter with remaining brown sugar and bay leaves in saucepan, bring to boil over medium-low heat, then pour hot caramel over figs
- 4
Beat remaining softened butter until creamy and fluffy, then add granulated sugar and beat until well combined
- 5
Add eggs one at a time, beating well after each addition, then add vanilla and beat until combined
- 6
Whisk together flour, baking powder, baking soda, and salt in separate bowl, then add to batter in alternating additions with yogurt, mixing until just combined
- 7
Carefully spread cake batter over caramel and fig layer in springform pan
- 8
Bake for about 60 minutes or until toothpick inserted in center comes out clean or with few moist crumbs
- 9
Cool in pan on wire rack for 10 minutes, run knife around edge to loosen, then remove springform sides
- 10
Invert cake onto serving plate so fig and caramel layer is on top, remove parchment paper, and serve warm or at room temperature
Tips
Remove bay leaves from caramel before serving to avoid accidental consumption and ensure smooth presentation
Allow cake to cool slightly before inverting to prevent caramel from being too runny and sliding off
Use ripe but firm figs that hold their shape during baking for the best visual presentation
Good to Know
Cover and refrigerate for up to 3 days at room temperature for 2 days
Can be made 1 day ahead and stored covered at room temperature
Serve warm or at room temperature with whipped cream or vanilla ice cream
Common Mistakes
Use softened butter for creaming to avoid lumpy batter
Don't overbake or cake will be dry and crumbly
Cool before inverting to prevent caramel from running off
Substitutions
Use well-drained canned figs for convenience
Scrape seeds into caramel for different aromatic profile
Full guide →FAQ
Can I use dried figs instead of fresh?
Dried figs can work but should be soaked in warm water for 30 minutes first to soften, then drained and patted dry before using.
What if I don't have a springform pan?
Use a regular 9-inch cake pan but line with parchment paper extending up the sides for easier removal when inverting.
How long will this cake keep?
The cake will keep covered at room temperature for 2 days or refrigerated for up to 5 days, though it's best served within 24 hours.