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

Vegetarian
Health score
1%
Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay
45 min.
8
426kcal
100%sweetness
12.2%saltiness
18.06%sourness
15.52%bitterness
20.22%savoriness
35.92%fattiness
0%spiciness

Ingredients

  • 0.3 butter unsalted
  • 0.5 brown sugar light
  • 0.5 brown sugar light
  • 10  figs fresh ripe halved
  • tsp rosemary leaves fresh divided finely chopped
  • tbsp walnut pieces 
  • flour sifted (sifting creates a lighter cake)
  • tsp double-acting baking powder 
  • 0.1 tsp salt 
  • large eggs 
  • granulated sugar 
  • tbsp juice of lemon fresh
  • tsp lemon extract 
  • tbsp vodka 
  •  lemon zest 
  • tsp vanilla extract 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • wire rack
  • baking pan
  • toothpicks
  • microwave
  • spatula

Directions

  1. Position a rack in the center of the oven, and preheat to 350 degrees.
  2. Add butter to a 9 inch round baking pan and place inside of a warm oven until melted, about 5 minutes.
  3. Remove from oven and sprinkle brown sugar evenly over the butter.
  4. Add figs, flesh side up.
  5. Sprinkle with 1 tsp of the rosemary.
  6. Fill in the nooks and crannies with walnut pieces.
  7. In a medium bowl sift flour, baking powder, and salt together.
  8. In a separate bowl beat eggs with sugar at medium speed until creamy.
  9. 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.
  10. Add the flour mixture to the creamed mixture and beat until well combined.
  11. Pour cake batter evenly over the fruit and smooth with a spatula.
  12. Bake for 35 to 40 minutes or until cake is golden and a toothpick into the center comes out clean.
  13. Place on a wire rack to cool for 10 minutes.
  14. Run a blunt knife around the edges of the pan to loosen the cake.
  15. Invert carefully onto a plate.
  16. Serve warm or at room temperature. Leftovers are yummy heated for about 15 seconds in the microwave!
  17. 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!

Nutrition Facts

Calories426kcal
Protein4.94%
Fat23.44%
Carbs71.62%

Properties

Glycemic Index
41.64
Glycemic Load
32.51
Inflammation Score
-4
Nutrition Score
8.0804347826087%

Flavonoids

Cyanidin
0.45mg
Pelargonidin
0.01mg
Catechin
0.99mg
Epicatechin
0.31mg
Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.12mg
Luteolin
0.01mg
Quercetin
3.43mg

Taste

Sweetness:
100%
Saltiness:
12.2%
Sourness:
18.06%
Bitterness:
15.52%
Savoriness:
20.22%
Fattiness:
35.92%
Spiciness:
0%

Nutrients percent of daily need

Calories:426.25kcal
21.31%
Fat:11.24g
17.3%
Saturated Fat:4.61g
28.8%
Carbohydrates:77.28g
25.76%
Net Carbohydrates:74.59g
27.12%
Sugar:62.25g
69.17%
Cholesterol:85mg
28.33%
Sodium:133.91mg
5.82%
Alcohol:1.43g
7.96%
Protein:5.33g
10.66%
Manganese:0.39mg
19.29%
Selenium:11.98µg
17.12%
Vitamin B1:0.19mg
12.45%
Vitamin B2:0.21mg
12.42%
Folate:47.68µg
11.92%
Fiber:2.7g
10.79%
Calcium:100.33mg
10.03%
Phosphorus:96.23mg
9.62%
Iron:1.73mg
9.61%
Copper:0.18mg
8.9%
Vitamin B6:0.15mg
7.59%
Vitamin A:376.55IU
7.53%
Potassium:256.17mg
7.32%
Magnesium:27.62mg
6.91%
Vitamin B3:1.29mg
6.43%
Vitamin B5:0.63mg
6.26%
Vitamin C:3.79mg
4.6%
Zinc:0.62mg
4.16%
Vitamin K:3.67µg
3.5%
Vitamin D:0.48µg
3.21%
Vitamin E:0.48mg
3.21%
Vitamin B12:0.18µg
2.98%
Source:Foodista