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Fig Upside-Down Cake Recipe on Food52
Ingredients
- 4 tablespoons (1/2 stick/55 grams) unsalted butter, very soft, plus enough extra to grease the pan
- 1/2 cup (100 grams) packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1 small lemon, preferably unsprayed or organic
- 12-16 small ripe figs
- 6 tablespoons (85 grams) unsalted butter
- 1 cup (100 grams) chestnut flour
- 2/3 cup (130 grams) granulated sugar
- 4 large cold eggs
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt (I use fine sea salt)
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