Ingredients
For caramelized topping:
3 tablespoons butter
1/2 cup light brown sugar
1 1/2 cups figs, stemmed, and cut in quarters, lengthwise
For batter:
3/4 cup whole milk yogurt
3/4 cup sugar
1/2 cup olive oil
2 large eggs
1 tablespoon dark aged rum, or aged brandy (or vanilla extract)
3/4 teaspoon ground cardamom
1/2 teaspoon salt
2 teaspoons baking powder
1-1/2 cup all-purpose flour
Zest of one lemon
Method:
- Pre-heat oven to 350F.
- Start with the caramel: Melt your butter in a pan, add the light brown sugar, stir and cook on medium heat until all the sugar is melted and the mixture is bubbling all over. Remove from heat and quickly pour into a 9“ cake pan. Tilt the pan to coat the bottom evenly.
- Place the fruit directly on the caramel in a decorative pattern. Remember, the cake will be inverted, so place the prettiest side of the fruit facing down. Squeeze in as much fruit as possible in as it will shrink during cooking. Set the pan aside and make the batter.
- Mix the batter: In a bowl, whisk together the yogurt, eggs, sugar, dark rum, salt, cardamom and olive oil. Add the baking powder, then the flour and lemon zest.
- Spread the batter over the fruit, careful not to dislodge the fruit pieces from their places. Smooth the batter out. Place the cake pan on a baking sheet and place it into the hot oven. Cook for approximately 30-40 minutes, until the top is golden brown and the center feels firm to the touch, and a tester comes out clean.
- When the cake is cooked, remove it from the oven and let is sit for 3 minutes undisturbed.
- After the 3 minutes is up, run a butter knife along the edge of the pan to unstick the sides. (Do not wait longer than 3-5 minutes, max, as the caramel may begin to solidify.) Then un-mold your cake onto your cake plate. Tap the top of the pan as it’s flipped over to help dislodge fruit, then uncover the cake. If any fruit remains stuck on the pan, carefully remove it with a spatula and place it on the cake in its spot.
- Really good served with ice cream.