Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay

Ingredients

¼ C unsalted butter

½ C light brown sugar

10 fresh ripe figs, tips removed, halved

3 tsp. finely chopped fresh rosemary, divided in half

4 to 5 tbsp. walnut pieces

1 C flour, sifted (sifting creates a lighter cake)

1 tsp. baking powder

1/8 tsp. salt

3 large eggs

1 C granulated sugar

2 tbsp fresh lemon juice

1 tsp. lemon extract

2 tbsp. citron vodka

zest of 1 lemon

1 tsp. vanilla extract

Preparation

Position a rack in the center of the oven, and preheat to 350 degrees.

Add butter to a 9 inch round baking pan and place inside of a warm oven until melted, about 5 minutes.

Remove from oven and sprinkle brown sugar evenly over the butter.

Add figs, flesh side up.

Sprinkle with 1 ½ tsp of the rosemary.

Fill in the nooks and crannies with walnut pieces.

In a medium bowl sift flour, baking powder, and salt together.

In a separate bowl beat eggs with sugar at medium speed until creamy.

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.

Add the flour mixture to the creamed mixture and beat until well combined.

Pour cake batter evenly over the fruit and smooth with a spatula.

Bake for 35 to 40 minutes or until cake is golden and a toothpick into the center comes out clean.

Place on a wire rack to cool for 10 minutes.

Run a blunt knife around the edges of the pan to loosen the cake.

Invert carefully onto a plate.

Serve warm or at room temperature. Leftovers are yummy heated for about 15 seconds in the microwave!

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!

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About

A fruit upside down cake is one of those ‘hold your breath hope that the universe is feeling generous enough to allow your masterpiece to ease onto the decorative platter you’ve chosen for this momentous occasion’ kind of moments. You brace the plate over the cake, grip both sides, suck it in, hold, flip quick, carefully lift, anticipating the weight of the pan lessening as the sides and bottom release and fall, hopefully.

At this point, one of 2 things happen. You exhale with a broad smile, a huge sense of relief, and a few arm pumping YES’S! Or…..you exhale, shoulders slumping, and your chef hat deflates a little. But then, you brush the flour from your apron, fluff your hat, and whisk it up to just another challenge that you have all the skills to tackle. To find out about my experience check out my blog www.tipsyculinaryqueen.com