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Fig and Raspberry Upside-Down Cake

Fig and Raspberry Upside-Down Cake

Photo: Taste Food Blog

If you adore figs (as I do) and you have a fondness for upside-down cakes (as I do), well this recipe was simply made for us.

The figs and raspberries give an amazingly intense flavour to the top of the cake, which contrasts beautifully with the plainer cake beneath. Semolina adds a lovely fullness, texture and colour to the cake. This is a juicy and luscious cake that works brilliantly well when served with custard.

This delicious morsel of Fig and Raspberry Upside-Down Cake goodness is from the baking talents of Taste Food Blog.

Fig and Raspberry Upside-Down Cake
  • 1½ cups unsalted butter
  • 1 cup light brown sugar
  • 8 large figs, halved lengthwise
  • 3 ounces raspberries
  • 1¼ cups granulated sugar
  • 4 large eggs
  • ½ cup buttermilk
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 1½ cups cake flour
  • ½ cup semolina
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  1. For the full recipe go here: Fig and Raspberry Upside-Down Cake.

This is another great upside-down cake. Discover the delicious awesomeness of upside-down cakes today. You won’t look back. So very easy, so very versatile and so very tasty. Check out other upside-down cake recipe on the Answer is Cake by clicking here.

Happy baking!

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