Why You’ll Love This Recipe

Elegant presentation: The caramelized figs make this cake look like it came straight from a patisserie.
Flavor harmony: Nutty almond cake pairs beautifully with the sweet, jammy figs.
Easy technique: The upside-down style is simple but impressive.
Make-ahead friendly: The flavors deepen and improve the next day.
Seasonal flexibility: Swap figs with plums, pears, or peaches when figs aren’t in season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the fig topping

12 fresh figs, stems removed and halved
1/3 cup packed brown sugar

For the cake batter

1 cup all-purpose flour
1 tsp baking powder
1/4 tsp kosher salt
1 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup packed light brown sugar
2 tsp vanilla extract or paste
3 large eggs, beaten
1 cup almond flour, finely ground

Directions

Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan and line with parchment paper.
Sprinkle brown sugar evenly across the bottom of the pan. Arrange fig halves cut-side down over the sugar.
In a bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
In a stand mixer, cream butter, white sugar, and brown sugar until light and fluffy, about 4 minutes.
Beat in vanilla, then slowly add eggs, mixing until smooth.
Add the dry mixture gradually on low speed until just combined. Fold in almond flour with a spatula.
Pour batter over figs, spreading evenly to the edges.
Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 30 minutes. Run a knife around the edges, then invert onto a serving plate.

Servings and timing

Servings: 10–12 slices
Prep time: 20–30 minutes
Cook time: 45–55 minutes
Total time: 65–85 minutes

Variations

Swap figs for plums, peaches, or pears.
Use dark brown sugar for a richer caramel flavor.
Substitute almond extract for part of the vanilla for extra nuttiness.
Add a pinch of cinnamon or cardamom to the batter for warmth.
Make individual mini upside-down cakes in ramekins.

Storage/Reheating

Room temperature: Keep tightly wrapped for up to 3 days.
Refrigerate: Store up to 1 week in an airtight container. Bring to room temperature before serving.
Freeze: Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm slices briefly in a 300°F oven for 5–7 minutes if desired.

FAQs

Can I make this cake with dried figs?

Yes, soak dried figs in warm water for 10 minutes before using.

What type of figs work best?

Black Mission and Brown Turkey figs are ideal for their sweetness and color.

Can I use gluten-free flour instead of all-purpose?

Yes, a 1:1 gluten-free flour blend works well.

How do I keep the cake from sticking to the pan?

Grease the pan generously and line with parchment paper.

Can I make this cake ahead of time?

Yes, it actually tastes even better the next day as the flavors meld.

What’s the trick to flipping the cake without breaking it?

Let it cool 5 minutes, run a knife around the edge, then invert in one confident motion.

Can I reduce the sugar in this recipe?

You can reduce by 2–3 tablespoons, but the caramelization may be less pronounced.

Does almond flour make the cake dense?

No, it creates a tender crumb with a subtle nuttiness.

Can I bake this in a cast iron skillet?

Yes, a 9-inch well-seasoned skillet works perfectly.

What can I serve this cake with?

It’s delicious alone, but whipped cream, vanilla ice cream, or a drizzle of honey elevate it even more.

Conclusion

This Buttery Upside Down Almond Fig Cake is the kind of dessert that looks impressive yet comes together with simple steps and pantry staples. With its caramelized figs, moist almond crumb, and elegant finish, it’s perfect for entertaining, gifting, or treating yourself to something special. Once you flip it out of the pan, you’ll see why this cake always gets rave reviews.

Buttery Upside Down Almond Fig Cake

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Elegant bite-sized puff pastry tarts filled with creamy goat cheese, sweet fig jam, and caramelized onions, finished with fresh thyme. A refined yet simple appetizer perfect for parties or special occasions.

Author: Amy
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Yield: 12 tarts
Category: Appetizer
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

1 sheet puff pastry (store-bought or homemade)

8 oz goat cheese (plain or herbed)

1/2 cup fig jam

1 medium onion (or shallots for a milder flavor)

2 tbsp fresh thyme (or rosemary as an alternative)

1 large egg (or milk for a dairy-free option)

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Instructions

Preheat oven to 400°F (200°C). Roll out puff pastry on a lightly floured surface to about 1/8-inch thick.
Cut circles with a 2 3/4-inch round cutter and place them on a parchment-lined baking sheet.
Dock the centers of each circle to create an indentation.
Whisk the egg and brush the edges of each pastry circle with the wash.
Chill pastry circles in the refrigerator for 10–15 minutes.
Place a teaspoon of caramelized onion in the center of each circle.
Pre-bake the pastries for 12 minutes until puffed and lightly golden.
Add a spoonful of fig jam and top with goat cheese.
Bake for another 5–8 minutes until cheese is melted.
Garnish with fresh thyme and serve warm or at room temperature.