Ingredients
- For the Topping:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 10-14 fresh figs, quartered
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- pinch of kosher salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 tablespoon vanilla paste or extract
- 1 1/3 cups whole milk
- Vanilla ice cream (optional)
Make it step by step
- reheat the oven to 350 degrees F. Oil 8 standard size ramekins, place on a baking sheet and set aside.
- For the Topping: In a small saucepan melt the butter and mix in the brown sugar. Divide the mixture evenly among the the prepared ramekins. Place several piece of fig in each ramekin and set aside.
- For the Cake: In a medium mixing bowl add the flour, baking powder and salt. Place near your work station.
- In the bowl of an electric mixer, such as a KitchenAid, fitted with a paddle attachment, add the butter and sugar and beat well until combined. Add the eggs, one at a time, scrapping down the sides as needed. Mix in the vanilla. Slowly add the flour mixture and milk alternating as you go. Mix well.
- Pour the batter into the ramekins. Place in the oven and bake until firm or a cake tester inserted comes out clean, about 45 minutes. Remove the cakes from the oven and allow to cool for about 10 minutes before inverting and serving. Top with a generous dollop of vanilla ice cream.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Simmer + Sauce, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.