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  • Fresh Fig Up Side Down Cake With A Hazelnut Ice Cream

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    Fresh Fig Up Side Down Cake With A Hazelnut Ice Cream
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 lb fresh figs stemmed, quartered
    • 1 c. granulated sugar
    • 1 1/2 stk butter softened, divided
    • 1 c. light brown sugar
    • 2 lrg Large eggs
    • 2 1/4 c. all-purpose flour
    • 1 pch salt
    • 1 tsp baking pwdr
    • 1 tsp baking soda
    • 1/2 tsp grnd cinnamon
    • 1 tsp vanilla
    • 1 c. lowfat milk
    • 1 x recipe Hazelnut Ice Cream II (see recipe)

    Directions

    1. Preheat oven 350 degrees.
    2. In a mixing bowl, toss the figs with the sugar. In a warm cast-iron skillet, heat 1/2 stick of the butter. Saute/fry the figs for 2 min.
    3. For the batter: In a mixing bowl, cream the remaining stick of butter and brown sugar. Stir in the Large eggs 1 at a time. Sift the flour, salt, baking pwdr, baking soda, and cinnamon. Combine vanilla and lowfat milk. Add in the flour mix and lowfat milk to the egg mix. Mix well.
    4. Pour the cake batter proportionately over the figs. Bake for about 40 min, or possibly till the cake is golden and pulls away slightly from the edges of the skillet. Cold for about 30 min, then invert over a large platter. Cut into individual servings and serve with a scoop of ice cream.
    5. This recipe yields 12 servings.

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