Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay
Basic Information
- Servings: 8
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 30.16
- Health score: 1.00
- Weight Watcher points: 15.00
Summary
Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. For $1.56 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 374 calories, 5g of protein, and 11g of fat. This recipe from Foodista has 10 fans. A mixture of lemon juice, flour, citron vodka, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is not so amazing. Similar recipes include Fresh Fig, Walnut, And Rosemary Upside-down Cake, Honey and Rosemary Upside Down Fig Cake, and Upside-Down Fresh Fig Cake.
Ingredients
butter0.25 C
brown sugar0.5 C
figs10
rosemary3 tsp
walnut pieces4 tbsp
flour1 C
baking powder1 tsp
salt0.125 tsp
eggs3 large
granulated sugar1 C
lemon juice2 tbsp
lemon extract1 tsp
citron vodka2 tbsp
lemon zest1
vanilla extract1 tsp
Instructions
Step 1
Position a rack in the center of the oven, and preheat to 350 degrees.
Step 2
Add butter to a 9 inch round baking pan and place inside of a warm oven until melted, about 5 minutes.
Step 3
Remove from oven and sprinkle brown sugar evenly over the butter.
Step 4
Add figs, flesh side up.
Step 5
Sprinkle with 1 tsp of the rosemary.
Step 6
Fill in the nooks and crannies with walnut pieces.
Step 7
In a medium bowl sift flour, baking powder, and salt together.
Step 8
In a separate bowl beat eggs with sugar at medium speed until creamy.
Step 9
Because I liked this cake better with the eggs added whole rather than separating and adding the egg whites at the end, I beat the eggs and sugar for an additional 3 minutes until they were frothy and small bubbles formed.
Step 10
Add the flour mixture to the creamed mixture and beat until well combined.
Step 11
Pour cake batter evenly over the fruit and smooth with a spatula.
Step 12
Bake for 35 to 40 minutes or until cake is golden and a toothpick into the center comes out clean.
Step 13
Place on a wire rack to cool for 10 minutes.
Step 14
Run a blunt knife around the edges of the pan to loosen the cake.
Step 15
Invert carefully onto a plate.
Step 16
Serve warm or at room temperature. Leftovers are yummy heated for about 15 seconds in the microwave!
Step 17
Delicious with a bold cup of java or a cool glass of Chardonnay like this one Edna Valley 2010 Paragon. Crisp, citrusy with a hint of peach and a small amount of spice. Great paring with the strong lemon base of this cake!
Categories
Diets: lacto ovo vegetarian