Honey and Rosemary Upside Down Fig Cake

This honey rosemary upside down fig cake offers an elegant twist on a classic dessert, layering sweet, juicy figs and honey atop a tender, buttery sponge infused with fresh rosemary. Perfect for special occasions or a cozy afternoon treat, it’s as gorgeous as it is delicious.

Why You’ll Love This Recipe

• Stunning presentation with glossy, caramelized figs
• Fragrant rosemary adds an unexpected herbal note
• Moist, tender crumb thanks to almond meal and yoghurt
• Simple assembly with pantry-friendly ingredients
• Versatile enough for breakfast, tea time, or dessert

Ingredients

• 6-8 figs depending on size, enough to cover the base of your cake tin
• 2 tbs honey

CAKE:

• 190 g unsalted butter at room temperature, 6 oz plus 1½ tbs
• 275 g brown sugar 1¼ cups
• 3 eggs
• 300 g plain flour 2 cups, all purpose
• 1 tbsp finely chopped fresh rosemary
• 1 tsp ½ baking powder
• tsp ½ bicarb soda baking
• 60 g almond meal ½ cup, ground almonds
• 1 cup yoghurt

Directions

1. Preheat the oven to 180°C (350°F). Position a rack in the center of the oven.

2. Grease an 8-inch (20 cm) round cake tin with a little butter, then line the bottom with a circle of parchment paper.

3. In a small saucepan over low heat, combine the 2 tbs honey and 1½ tbs (part of the 190 g) of the unsalted butter. Stir occasionally until the butter melts completely.

4. Remove the pan from the heat and whisk in the 1 tbsp finely chopped fresh rosemary. Allow the honey-rosemary mixture to cool for 1–2 minutes.

5. Pour the honey-rosemary glaze into the prepared cake tin. Use a spatula to swirl it evenly across the base.

6. Slice each fig in half lengthwise. Arrange the figs, cut-side down, snugly over the glaze so they cover the entire bottom. Set aside.

7. In a large bowl or stand mixer fitted with the paddle attachment, beat the remaining 6 oz plus a touch (about 178 g) of room-temperature unsalted butter and the 275 g brown sugar together on medium-high speed for 3–4 minutes, until pale and fluffy.

8. Crack in the 3 eggs one at a time, beating on low speed after each addition until fully incorporated. Scrape down the sides of the bowl with a spatula to ensure even mixing.

9. In a separate bowl, whisk together the 300 g plain flour, 60 g almond meal, 1 tsp ½ baking powder and tsp ½ bicarb soda baking until evenly combined.

10. With the mixer on low speed, add half of the dry ingredients to the butter-egg mixture and mix until just combined.

11. Pour in the 1 cup yoghurt and blend on low just until streaks disappear—avoid overmixing.

12. Add the remaining dry ingredients and beat on low speed until no flour pockets remain and the batter is smooth.

13. Gently pour the batter over the arranged figs, using a spatula to spread it into an even layer.

14. Bake on the center rack for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

15. Remove from the oven and let rest in the tin for 10 minutes. This short cooling time helps the glaze set.

16. Run a thin knife around the edges of the cake tin to loosen, then place a serving plate upside down on top of the tin. Holding both plate and tin firmly, invert to release the cake. Lift off the tin and peel away the parchment.

17. Allow the cake to cool for another 10–15 minutes before slicing so the glaze firms up slightly.

Pro Tips and Variations

• Use fresh black mission or kadota figs for the sweetest flavor.
• Swap honey for maple syrup in the glaze for a deeper, earthier note.
• Add a pinch of sea salt to the glaze to balance sweetness.
• Replace half the plain flour with whole-wheat flour for a nuttier crumb.
• Stir in 1 tsp lemon zest to the batter for a bright citrus accent.
• For a gluten-free version, use a 1:1 gluten-free flour blend.

Serving Suggestions

Serve slices of honey rosemary upside down fig cake warm or at room temperature. Pair with a dollop of whipped cream, a scoop of vanilla ice cream, or a spoonful of Greek yoghurt. It also makes a stunning accompaniment to afternoon tea or a light dessert after dinner.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, place individual slices on a baking sheet and warm in a 160°C (325°F) oven for 5–7 minutes. You can also microwave a slice for 15–20 seconds for a quick warm-up.

FAQs

Can I use dried figs instead of fresh?
Yes—rehydrate them in warm water for 10 minutes, drain well, then halve and arrange as directed.

What size cake tin should I use?
An 8-inch (20 cm) round cake tin yields the best depth and presentation.

Can I make this cake ahead of time?
Absolutely—you can bake it a day in advance. Keep it covered at room temperature or briefly warm before serving.

How do I know when the cake is done?
The top should be golden and a toothpick or skewer inserted in the center must come out clean or with just a few moist crumbs.

Can I replace almond meal with regular flour?
Yes, but almond meal adds flavor and moisture. If omitting, add an extra 60 g of plain flour.

Conclusion

Enjoy every bite of this honey rosemary upside down fig cake, where caramelized figs and aromatic rosemary crown a soft, almond-flecked sponge. Whether you’re celebrating a special occasion or simply craving a sweet indulgence, this show-stopping cake will leave everyone asking for seconds.

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