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slice of fig cake

Sticky Fig Cardamom Cake

This upside down fig cake has a little spice from cardamom and cinnamon as well as a luscious crumb! Enjoy with ice cream and tea.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American, Indian, Mediterranean
Servings 16 servings
Calories 217 kcal

Equipment

  • 9 inch cake pan

Ingredients
  

For the fig topping

  • ¼ cup (57g) melted butter
  • pinch of salt
  • ½ cup (100g) packed light brown sugar
  • 1 pint (260g) figs, halved

For the cake

  • ½ cup (225g) unsalted butter (room temperature)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • ½ cup (60g) spelt flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon salt
  • ½ cup (118 ml) milk

Instructions
 

Prepare the pan & fig topping

  • Preheat the oven to 350°F (180°C).
  • Stir the melted butter with a pinch of salt. Pour the melted butter into a 9 inch cake pan and gently swirl around to cover the bottom of the pan.
  • Sprinkle the ½ cup of brown sugar over the melted butter. Place the figs open face down in a design of your choice on top of the butter/brown sugar. Set the pan aside.

Prepare the cake batter

  • In a large bowl, using a hand mixer or stand mixer, beat butter and sugars on medium speed until creamy (about 3 minutes).
  • On low speed, add the eggs one at a time until combined, then beat on medium until light and fluffy (about 1 minute).
  • Add the vanilla extract and beat for 10-20 seconds, scraping down the side of the bowl as necessary to combine.
  • In a separate medium bowl, whisk the flours, baking powder, baking soda, cardamom, cinnamon, and salt together.
  • Add half the flour mixture to the egg mixture, mixing on low speed or using a spatula to mix until just combined, being careful not to over-mix. Add the milk and combine the same way. Repeat with the rest of the flour.
  • Scrape the batter over the figs in the prepared pan. Gently spread the batter to evenly cover the pan.
  • Bake for 40-45 minutes, or until a toothpick comes out clean. The cake will look dark brown in color. Cool for 10 minutes in the pan, then carefully run a knife around the inner edges of the cake pan. Using oven mitts, swiftly invert onto a plate for serving.

Notes

You don't have to use black mission figs like I did - any fig type you love works!
If you use salted butter, omit the salt in both the fig topping and cake.
You can replace the spelt flour with all purpose flour.
Use whatever milk you have, plant-based, cow-based, anything is fine here.