If you keep up with the recipes I post on the regular, you’ll notice the main ingredients tend to follow the seasons. Just as everyone else is losing the cool over pumpkin spice these days, I too am excited for particular seasonal foods. Not only does it just feel right to eat foods in season, it also means we can buy local (reducing food miles) and we can buy foods at their absolute best flavour and quality.
In the autumn hype of pumpkin spice, so many other fantastic fall foods are overshadowed. I’ve already posted some persimmon recipes, and now it’s time to shine some light on figs!
If you ever find yourself trying to use up a fruit, an upside down cake is often a safe bet. But since I’ve been stuffing myself with desserts lately, I thought a healthified upside down fig cake would be appropriate. With applesauce in place of butter, and almost no sugar, this cake is pretty much guilt free. I even ate it for breakfast.
Adapted from Carla Hall
Active Prep Time: 20 minutes
Total Prep Time: 40 minutes
- 3 tablespoons butter
- ½ cup brown sugar
- ½ tsp cinnamon
- 4 fresh figs, cut into ¼ inch thick slices
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup apple sauce
- 4 large eggs (room temperature)
- ⅓ cup plain greek yogurt
- Preheat oven to 350 degrees F. Prepare a 9 inch baking pan with wax paper on the bottom and oil around the sides.
- Combine brown sugar and butter in a small saucepan over medium heat. Stir until sugar is dissolved and mixture starts to boil. Remove from heat.
- Place figs into baking pan to cover the bottom. Pour butter and sugar mixture evenly overtop.
- In a large bowl, whisk together dry ingredients. In a separate bowl, whisk together wet ingredients. Combine wet and dry. Spread evenly into baking pan (it will be quite thick) and bake for 40 minutes, or until a toothpick inserted comes out dry.
- Allow to sit for at least 20 minutes before removing from the pan. Enjoy!