Fresh Fig Up-Side Down Cake With A Hazelnut Ice Cream
- 1 1/2 pounds fresh figs stemmed, quartered
- 1 cup granulated sugar
- 1 1/2 sticks butter softened, divided
- 1 cup light brown sugar
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 pinch salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1 cup milk
- 1 recipe Hazelnut Ice Cream II (see recipe)
Preheat oven 350 degrees.
In a mixing bowl, toss the figs with the sugar. In a hot cast-iron skillet, melt 1/2 stick of the butter. Sauté the figs for 2 minutes.
For the batter: In a mixing bowl, cream the remaining stick of butter and brown sugar. Stir in the eggs 1 at a time. Sift the flour, salt, baking powder, baking soda, and cinnamon. Combine vanilla and milk. Add the flour mixture and milk to the egg mixture. Mix well.
Pour the cake batter evenly over the figs. Bake for about 40 minutes, or until the cake is golden brown and pulls away slightly from the edges of the skillet. Cool for about 30 minutes, then invert over a large platter. Cut into individual servings and serve with a scoop of ice cream.
This recipe yields 12 servings.