Fresh Fig Walnut Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay
Details
- Serving Size: 8
- Vegetarian: True
- Weight Watchers: 15 Points
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
Instructions
Position a rack in the center of the oven, and preheat to 350 degrees.
Remove from oven and sprinkle brown sugar evenly over the butter.
Sprinkle with 1 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.
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!
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