Fig and Honey Upside-Down Cake is a stunning, rustic dessert that showcases the natural sweetness of fresh figs caramelized in golden honey. A soft, buttery cake is baked on top and flipped to reveal a glistening mosaic of fruit—moist, fragrant, and beautifully balanced between earthy and sweet. Ideal for late summer through fall when figs are in season.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 20 minsCook Time 45 minsTotal Time 1 hr 5 minsTopping
2 tbsp unsalted butter
¼ cup honey
10 fresh figs, stems removed and sliced in half lengthwise
Cake Batter
½ cup unsalted butter, softened
⅔ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 ¼ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup whole milk (or buttermilk for extra tang)
1 tbsp honey (optional, for extra flavor)
Prepare the Pan & Topping
1
Preheat oven to 350°F (175°C) .
Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a small saucepan, melt 2 tbsp butter and stir in 1/4 cup honey until blended.
Pour the mixture into the cake pan and tilt to coat the base evenly.
Arrange fig halves, cut side down, on top of the honey mixture in a decorative pattern.
Make the Batter
2
In a mixing bowl, beat softened butter and sugar until light and fluffy (2–3 minutes).
Add eggs , one at a time, beating well after each addition. Stir in vanilla and optional honey.
In a separate bowl, whisk together flour , baking powder , and salt .
Add the dry ingredients to the wet in 2 additions, alternating with the milk , beginning and ending with flour. Mix until just combined.
Assemble and Bake
3
Carefully spoon the batter over the figs and honey in the pan, smoothing the top.
Bake for 45–50 minutes , or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes , then run a knife around the edges and invert onto a serving plate . Peel off parchment.
Serve
4 Serve warm or at room temperature. It’s excellent on its own or with a dollop of:
Tips & Variations
5
Out of season figs? Try rehydrated dried figs or swap in pears, plums, or even apples.
Infuse the honey with rosemary or orange zest for depth.
Nutty touch: Sprinkle chopped walnuts or almonds between figs before pouring the batter.
Storage: Keeps well covered at room temperature for up to 2 days.
Ingredients Topping
2 tbsp unsalted butter
¼ cup honey
10 fresh figs, stems removed and sliced in half lengthwise
Cake Batter
½ cup unsalted butter, softened
⅔ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 ¼ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup whole milk (or buttermilk for extra tang)
1 tbsp honey (optional, for extra flavor)
Directions Prepare the Pan & Topping
1
Preheat oven to 350°F (175°C) .
Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a small saucepan, melt 2 tbsp butter and stir in 1/4 cup honey until blended.
Pour the mixture into the cake pan and tilt to coat the base evenly.
Arrange fig halves, cut side down, on top of the honey mixture in a decorative pattern.
Make the Batter
2
In a mixing bowl, beat softened butter and sugar until light and fluffy (2–3 minutes).
Add eggs , one at a time, beating well after each addition. Stir in vanilla and optional honey.
In a separate bowl, whisk together flour , baking powder , and salt .
Add the dry ingredients to the wet in 2 additions, alternating with the milk , beginning and ending with flour. Mix until just combined.
Assemble and Bake
3
Carefully spoon the batter over the figs and honey in the pan, smoothing the top.
Bake for 45–50 minutes , or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes , then run a knife around the edges and invert onto a serving plate . Peel off parchment.
Serve
4 Serve warm or at room temperature. It’s excellent on its own or with a dollop of:
Tips & Variations
5
Out of season figs? Try rehydrated dried figs or swap in pears, plums, or even apples.
Infuse the honey with rosemary or orange zest for depth.
Nutty touch: Sprinkle chopped walnuts or almonds between figs before pouring the batter.
Storage: Keeps well covered at room temperature for up to 2 days.
Fig and Honey Upside-Down Cake
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