Fig Upside Down Cake
This cake is moist and has such great flavor! The perfect tea or snack cake!
Ingredients
- 1 cup all purpose gluten free flour blend
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup butter room temperature
- ½ cup sugar
- ½ cup light brown sugar or coconut sugar
- 2 tsp vanilla extract
- 3 eggs
- 1 cup finely ground almond flour
Topping
- 12 fresh figs sliced in half
- ⅓ cup brown sugar or coconut sugar I prefer homemade brown sugar makes the best topping!
Instructions
- Preheat oven to 350° Grease and line 9" round cake pan with parchment paper and butter.Sprinkle brown sugar (⅓ cup brown sugar) evenly in the bottom of the cake pan.Add sliced figs face side down to line the bottom of the pan.
- In a bowl whisk together flour, baking powder, and salt and set aside. In the bowl of a stand mixer cream the butter and sugars on medium speed until light and fluffy.Scrape down the sides of the bowl. With the mixer on low add in vanilla extract and whisked eggs. Increase the speed for 30 sec. Fold in the almond flour.Spread cake mixture onto of the fig lined pan.Bake for 45-55 minutes or until set in the middle. Remove and let it cool for 20-30 minutes in pan before flipping it upside down onto a flat cake platter or board.
