Attention all who love figs…. The Autumn crop is out!! I found a lovely egg crate package of figs at Costco this week ( the figs were perfectly cradled – no bruises or nicks). We have been enjoying those little beauties this week on top of oatmeal and snacks. Thank goodness I saved a dozen or so of them to make these lovely cakes – with a mix – so give them a try. They are super easy and super yummy.
This recipe is basically an alteration of a recipe I originally found published in a pampered chef cookbook which used peaches. I am using the same basic technique for these little fig cakes.
I am baking these little cakes in Pampered Chef prep bowls. You could probably use ramekins or muffin tins, but the shape of these bowls and their versatility make them a good value in my opinion. This recipe requires 9 bowls.
½ stick butter – melted
9 teaspoons brown sugar
1/3 cup coarsely chopped walnuts – more or less
13-1/2 fresh figs (I used mission figs)
1 package yellow cake mix (a spice cake mix would be a lovely alternate)
4 ounces cream cheese, softened
¼ cup water (or go 50/50 with water and rum)
1 tsp. vanilla
2 Tablespoons canola oil
First, rinse each fig under warm water and set on a paper towel covered wire rack to drain and dry.
Preheat oven to 350 degrees F.
Now, brush each prep bowl with butter from top to bottom.
To each bowl add a teaspoon of brown sugar.
Then, top the brown sugar with one teaspoon of chopped walnuts.
Next, top the sugar and walnuts with ½ teaspoon of butter.
Now, to a large mixing bowl whip the cream cheese until smooth.
Then, add the eggs, water, vanilla, oil and cake mix. Blend on medium-high until smooth and blended.
Okay, for each bowl you will use one and a half figs. Cut each fig in half....
Then press three of the halves inside each bowl – with the inside of the fig facing the glass of the bowl.
Now, to the fig lined bowl, add the batter with a medium size scoop.
When all of the bowls have the figs and batter, starting from the middle and working out, smooth the batter over the figs.
Place bowls on top of a cookie tin and place in the oven. Bake for about 25 minutes or until wooden pick inserted in centers comes out clean.
If the cakes look like they are getting too brown on top cover with foil and continue to bake.
When done, place each bowl on wire rack to cool for about 5 minutes – then turn out each bowl over a plate or platter large enough to accommodate 9 cakes.
The juice from the figs and the butter will have pooled in the bottom of the bowls with the brown sugar and walnuts. You should have a nice upside-down topping when the cakes release from the bowls. You should see some of the syrup run down each cake.
Inspiration for this recipe comes from a Pampered Chef Cookbook : " Simply Sweet"
The Pampered Chef published recipe is “Praline-Peach Upside-Down Cakes”.
I tweaked the batter recipe with the addition of canola oil and an additional egg for moisture.