Sticky Figgy Upside-Down Cake

I am totally addicted to Masterchef Australia.  It is a surprisingly educational and informative show about cooking with just enough drama to keep the show moving along.  This is in contrast to the American version of the show, which has mega drama and minimal cooking.  Also the hosts of Masterchef Au seem to be truly interested in the development of the contestants (another stark contrast to the American version.) And their website (masterchef.com.au) has recipes for the star dishes from the show.


My first couple of posts are inspired (and created) by both the judges and contestants on Masterchef Au. Today's is the Sticky Fig and Caramel Upside-Down Cake created by Debra Sederlan, a contestant on Season 4. I rate this recipe yummy.

The original recipe called for a 8" spring form pan, however, 8" pans are not sold (in store) at Target or Bed Bath and Beyond and it was too expensive at Williams and Sonoma. So I substituted a 9" spring form pan and made 2 times the amount of cake batter. The recipe that follow is adjusted to the amounts I used. There is more batter than you need, so make a couple of cupcakes if you want.

Recipe for Cake Batter:

Half of the Ingredients for the Cake

• 1 1/3 cup butter, softened
• 1 1/3 cup granulated sugar
• 1 vanilla bean, seeds scraped
• 1 tsp vanilla
• 4 eggs
• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk

Cream butter, sugar and vanilla seeds together until pale and well mixed.  Add eggs one at a time until combined. Mix flour with baking powder and salt, add to wet mix alternately with milk.  Make sure combined but do not over beat.

Recipe for Caramel Sauce:

Ingredients for Caramel Sauce + Figs

• 1/4cup granulated sugar
• 1/4 cup butter
• 1/4 cupcream
• 1/3cup honey
• 1 tsp vanilla
• Enough figs to layer in bottom of pan

Place all ingredients, except figs, into a medium saucepan over medium heat until sugar has melted. Bring to the boil and cook until mixture turns golden brown.  Stir continuously.

Cake Assembly and Baking:

Figs arranged in 9" spring form pan

Preheat oven to 350ºF.

Butter sides of a 9" spring form pan.  Layer bottom with aluminum foil and then parchment paper (this will help with removal of the cake), close sides around bottom.

Arrange fresh figs on bottom of pan.  Pour caramel sauce over the bottom, then gently pour cake batter on top until it reaches the half way up the sides.  

Bake for 45-50 minutes until cooked through.  Remove from pan, while still warm, by loosening the sides with a knife and then placing serving dish upside down on top of the cake, flip quickly, then remove the sides and bottom.

Hello World

Welcome to my blog about cooking, eating and learning about food.  I hope to inspire you to pick up a knife, spatula, or spoon and create food that is much more enjoyable than fast food.  I also hope to use this blog as a reason to learn about food and try new recipes.


Enjoy!


Katie