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–+ servings

Fig Upside-Down Cake with Cinnamon & Rye

This rye loaf cake is topped with sticky figs and filled with brown butter. When you flip it over, the figs reveal their pink, carmel-y hue, and it's a fall bake that I simply can't get enough of.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 50 minutes
Servings: 1 9 x 5 inch loaf

Equipment

Ingredients

  • 113 grams salted butter, 1/2 cup, melted
  • 80 mL milk of choice, 1/3 cup, I use almond milk typically
  • 2 large eggs
  • 85 grams skyr or greek yogurt, 1/3 cup
  • 1 teaspoons vanilla extract
  • 110 grams granulated sugar, 1/2 cup
  • 110 grams dark brown sugar, 1/2 cup
  • 280 grams dark rye flour, 2 cups
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
Candied Figs
  • 1 1/2 cup fresh California figs, thinly sliced
  • 110 grams granulated sugar, 1/2 cup
  • 120 grams water, 1/2 cup
  • 1 tablespoon red wine vinegar

Instructions 

  1. Position a rack to the center of the oven and preheat to 375°F.
  2. Brown the butter. Do this by placing a small pan over medium heat. Add the butter and let it fully melt. Let it fizz and foam, stirring occasionally, for 5 to 6 minutes or until the milk solids from the butter separate and start to brown at the bottom of the pan. Continue to cook until the butter is a deep, dark brown. Swirl and pour into a large bowl. Wipe out the pan.
  3. Add the milk to the butter and whisk to cool it. Add in the eggs and yogurt and mix well. Add the sugars and vanilla and mix again.
  4. Add in the rye flour, cinnamon, baking powder and salt. Mix, first with your whisk, then smooth out with a spatula. This batter will be very, very thick, but don't mind it.
  5. Use the wiped out pan to candy the figs.
  6. Add the sugar and water to the pan and bring it to a simmer. Simmer until the liquid has reduced by half and turned into a syrup, 8 to 12 minutes. Add the vinegar and swirl.
  7. Add in the figs, then turn off the heat. Give the pan a few swirls to coat them in the syrup.
  8. Line a 9 x 5-inch loaf tin with parchment paper. Layer the fig slices at the bottom, positioning the prettiest parts so that they are facing down and flush against the parchment.
  9. Scoop the rye batter on top and smooth it out.
  10. Bake at 375°F for 45-50 minutes or until you can insert a toothpick and it comes out clean.
  11. Let the loaf completely cool in the pan, then transfer to a cutting board and use a serrated knife to slice off the top, leaving you a flat surface to flip the loaf onto. Don't worry, we don't waste the scraps - I toast them and eat them like tiny biscottis.
  12. Flip the loaf so that the parchment-covered figs are facing up. Gently pull off the parchment, revealing the shiny, shimmery figs.
  13. Slice and serve!

Notes

This can also be prepared in an 8 x 8-inch baking tin, just cut the baking time to 30 minutes.