Desserts
Raspberry Fig Upside-Down Cake
Makes 12 servings
Raspberry Fig Upside-Down Cake
Makes 12 servings
Fun dessert using up some late summer fruit.
Nutritional information per serving (based on 12 servings): Calories 298 (37% from fat)
carb. 45g pro. 3g
fat 12g
sat. fat 8g
chol. 63mg sod. 174mg
calc. 44mg
fiber 2g
carb. 45g pro. 3g
fat 12g
sat. fat 8g
chol. 63mg sod. 174mg
calc. 44mg
fiber 2g
Ingredients
- 4tablespoons plus ½ cup unsalted
- butter, room temperature, divided
- 1cup light brown sugar, divided
- 1pound fresh figs, halved
- lengthwise
- ½pint raspberries
- 1½ cups unbleached, all-purpose
- flour
- 1teaspoon baking powder
- ¼teaspoon baking soda
- ½teaspoon salt
- ½teaspoon ground cinnamon
- ¾cup whole milk
- 2large eggs
- 1teaspoon pure vanilla extract
- ½cup granulated sugar
Preparation
- 1. Assemble the Cuisinart® Stack5® with the
- baking pan and select 325°F. Let preheat
- for about 5 minutes.
- 2. Once preheated, add 4 tablespoons of
- butter to the pan. When melted, stir and
- swirl the butter around the sides of the
- pan. Add ¾ cup light brown sugar. Stir
- together and cook until sugar melts and
- the mixture begins to bubble.
- 3. Add the fruit to the pan. Make sure that
- the figs are placed cut side down. Turn
- temperature down slightly, to 250°F, and
- prepare the cake batter.
- 4. In a small bowl, stir together the flour,
- baking powder, baking soda, salt and
- cinnamon. Put the milk in a 2-cup
- measuring cup and add the eggs and
- vanilla extract.
- 5. In a separate, larger bowl, add the
- remaining ½ cup of room temperature
- butter and mix with a hand mixer on low
- speed. Add the granulated sugar and
- remaining ¼ cup of light brown sugar
- and cream together with the mixer until
- light and fluffy.
- 6. Alternately add the dry and then wet
- ingredients in several additions, starting
- and ending with the dry ingredients.
- 7. Pour batter into the baking pan. Cover
- and set back up to 325°F. Bake for about
- 25 minutes, until a toothpick comes out
- clean. Invert the baking pan onto a large
- cutting board to cut and serve.
