Gluten Free Caramelized Fig Upside Down Cake

This is a wonderful recipe for a scrumptious Caramalized Figs Upside Down Cake. It’s Gluten Free, made with Polenta, ground Almonds and the greek yoguhrt and the sour cream makes the cake extra special!

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It’s still fig season and hopefully you can get your hands on these beauties! If you love figs as much like me than you need to try this cake, really quick!

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What’s an upside down cake?

A lot of people think it all started with the famous pineapple upside down cake but it began way before the canned pineapple was invented. The first upside down cakes where made with seasonal fruits like apples or cherries.

According to most historians, the late 1800s were when the term “upside down cake” first began appearing. Up until that time, this type of cake was referred to as skillet cakes. This was because ovens have not always been common or reliable, skillet cakes were born of practicality. Cakes were made in the popular cast-iron skillets on top of the stove. Inverting a cake to reveal a topping was very popular as far back as the Middle Ages.

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How to make this gluten free figs upside down cake:

First we start with making the caramel which will then be poured over the figs.
Over low heat stir sugar and water without boiling until all sugar dissolves. Bring to boil, cook without stirring for 10 minutes, until it turns to a golden caramel. Then pour half of the caramel over the figs, the remaining caramel will be used at the end after baking.

The we make the cake batter, which is gluten free btw.!
In a bowl of a stand mixer beat butter eggs, lemons zest, polenta and the 200g sugar until light and fluffy. Add sour cream and greek yoghurt. Beforehand combine ground almonds and baking powder and then add to mixture and mix. Spoon the batter over the figs.

Lets bake this deliciousness!
Bake for 55 minutes before checking to see if the batter is cooked all the way through and a tooth pick comes out clean. Let cool for 5 minutes in the pan, before turning. Before serving reheat the caramel and pour on top of cake.

Enjoy!

This fig upside down cake is so beautiful and moist that it will keep perfectly for several days. So you can easily make it ahead of time.

This is a short how to video from making my gluten free fig upside down cake:

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest ❤️

Love, Antonia

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Gluten Free Caramelized Figs Upside Down Cake

4 from 65 votes

Recipe by Antonia Course: cake, celebration cake, DessertCuisine: worldly

Servings

12

Prep time

30

minutes

Cooking time

1

hour 

Calories

526

kcal

This is a wonderful recipe for a scrumptious Caramalized Figs Upside Down Cake. It's Gluten Free, made with Polenta, ground Almonds and the greek yoguhrt and the sour cream makes the cake extra special!

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Ingredients

• Caramelized Figs

• 9 9 figs

• 340 g 340 granulated sugar superfine

• 250 ml 250 water

• Cake batter

• 130 g 130 butter

• 3 3 eggs

• 220 g 220 polenta uncooked

• 200 g 200 granulated sugar

• 1 1 lemon only zest

• 200 g 200 greek yoghurt

• 150 g 150 sour cream

• 260 g 260 ground almonds

• 2 tsp 2 baking powder

Directions

• Preheat oven to 180°C and grease a 24cm spring form and line the base with baking paper.
• Remove the top of the figs and then carefully slice each horizontally into halves. Arrange the figs face down over the base of the springform.
• Over low heat stir sugar and water without boiling until all sugar dissolves. Then bring to boil, cook without stirring for 10 minutes, until it turns to a golden caramel.
• Then pour half of the caramel over the figs, the remaining caramel will be used at the end after baking.
• Cake batter
• In a bowl of a stand mixer beat butter eggs, lemons zest, polenta and the 200g sugar until light and fluffy. Add sour cream and greek yoghurt. Beforehand combine ground almonds and baking powder and then add to mixture and mix. Spoon the batter over the figs.
• Bake for 55 minutes before checking to see if the batter is cooked all the way through and a tooth pick comes out clean. Let cool for 5 minutes in the pan, before turning. Before serving reheat the caramel and pout on top of cake. Enjoy!

Equipment

• 24cm spring form

Nutrition Facts

• Calories: 526kcal
• Carbohydrates: 74g
• Protein: 10g
• Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 72mg
• Sodium: 113mg
• Potassium: 242mg
• Fiber: 4g
• Sugar: 53g
• Vitamin A: 510IU
• Vitamin C: 6mg
• Calcium: 139mg
• Iron: 1mg

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