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Fresh Fig Up-Side Down Cake with Hazelnut Ice Cream Recipe

Fresh Fig Up-Side Down Cake with Hazelnut Ice Cream

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on July 31, 2011

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    Yum! I halved the sugar as per other reviews and baked in a 9x13 pan since I do not have a oven safe skillet and it came wonderfully. I dont think it made too much cake this way. Great recipe!

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  • on September 17, 2008

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    I live in Israel and the figs here are literally bursting with sweetness. I couldn't fathom mixing the figs with more than 1/2 cup of sugar and it turns out that my instincts were right. The cake came out just right with less sugar added to the figs--my husband RAVED about this cake. I thought the cake to fig ratio was leaning too heavily towards the cake.

    Next time I make this recipe, I will use canola oil rather than butter in the cake batter.

    If you want a more figgy experience, I recommend halving the cake batter portion of this recipe as it makes a whole lot of cake for a relatively small amount of figs.

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  • on February 09, 2008

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    Great cake and prety eeasy to follow!

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  • on August 13, 2007

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    I added a bit of freshly grated nutmeg to the dry ingredients before mixing and it tasted exactly like something you'd expect to find on a Thanksgiving table. If you can find fresh figs in the fall, I'd highly recommend. Otherwise, stick with ABs Pineapple Up-side Down cake.

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  • on July 29, 2007

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    This made a huge 14-16" cake from my cast iron pan. It was a simple recipe with a few ingredients, which you rarely find from Emeril but a tad too sweet. I don't think I'd make this again because it made too much cake.

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  • on October 11, 2006

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    My husband's birthday falls in the tail-end of fig season, and we wanted to send the season off with a bang. I made this cake for his birthday and we LOVED it!!!

    It was just my husband and me, so I halved the recipe and it fit perfectly into the smaller cast iron skillet.

    One caveat, when you bake the cake, put a cookie sheet on the rack below. Sometimes a little fig juice ran over the side and it made a huge (though short lived stink as it burned off.

    This cake was just delicious. I'd never baked a cake in a cast iron skillet before, I was very pleased. We used Double Rainbow Vanilla ice-cream (we don't own an ice-cream maker -- like I need THAT temptation sitting around the house!.

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  • on September 17, 2006

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    It was just okay...the figs were very sweet and the cake with the cinnamon and brown sugar had an unsual taste combination. Thought a white, yellow type cake would have been better.

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  • on January 03, 2006

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    I've been making this cake for 3 or 4 years now. It is to die for if you love figs like we do. So moist! I use Emeril's exact ingredients. I've never made the ice cream though, but I bet it's delish! Sometimes I use a mix of dark and light figs instead of using all one variety since I have several different species fig trees in my yard. This is a must try!

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  • on October 27, 2005

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    I cut the sugar by about 1/3 and served the cake with vanilla ice cream. It was delicious and a snap to put together. This recipe will help to use up my bounty of fresh figs.

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  • on December 26, 2004

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    I made the cake w/o the ice cream. I got the figs from a co-worker who brought them from his back yard tree. My office mates gobbled this up quickly. What a hit! Don't skimp on the butter. It makes a big difference. Great seasonal recipe!

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