This cake is warm, cozy, and full of rich, caramelized flavor.
The figs turn soft and jammy, the walnuts get perfectly toasted, and the brown sugar glaze soaks right into the fluffy spiced cake.
I’ve made this one for fall potlucks and quiet weekend desserts—it’s always a hit and makes the kitchen smell incredible.
What You’ll Need
- 6 fresh figs, sliced
- ½ cup chopped walnuts
- ½ cup unsalted butter, melted (for topping)
- ½ cup brown sugar, packed
- 1½ cups all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened (for batter)
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup whole milk
Why I Love This Recipe
I love this cake because it’s a showstopper and a comfort dessert. It’s one of those bakes that feels special without being fussy.
- Caramelized figs and brown sugar form a glossy, sweet top
- Toasty walnuts give crunch and depth
- Warm spices make the cake taste like fall
- The sour cream keeps the cake extra moist
- Looks beautiful flipped out of the pan—no need to frost!
This is my go-to when figs are in season, and it’s great served warm with whipped cream or a scoop of vanilla ice cream.
How Many Servings & Cook Time
Servings: 8
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Macros (per serving, approx.)
Calories: 365
Carbs: 40g
Fat: 21g
Protein: 5g
Sugar: 24g
Why This Recipe Works (Quick Science)
The melted butter and brown sugar create a caramel layer that soaks into the cake while baking upside-down. Figs release moisture and sugars, helping form a glossy topping. Sour cream adds fat and acidity, which makes the cake tender and balanced. Baking soda and powder give it lift, while the warm spices flavor the crumb.
Common Mistakes
- Not using ripe figs – underripe figs won’t soften or caramelize well
- Flipping too early – the cake needs to rest 10 minutes or the topping may stick
- Overmixing the batter – mix just until combined to avoid a dense cake
- Using cold ingredients – room temp eggs and butter help the batter come together smoothly
What to Serve With
- A scoop of vanilla or honey ice cream
- Lightly sweetened whipped cream
- Warm tea like chai or earl grey
- A drizzle of maple syrup
Tools You’ll Need
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Electric mixer or hand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Substitutions and Variations
- No figs? Try ripe plums, pears, or even canned pineapple
- No sour cream? Use plain Greek yogurt
- Make it nut-free – leave out walnuts or use pepitas
- Add orange zest to the batter for a fresh twist
Make-Ahead Tips
You can prep the fig topping and make the batter up to 1 day in advance. Store them separately in the fridge and assemble right before baking. The baked cake can also be made a day ahead and reheated gently.
Instructions
Step 1: Prepare the Topping
In a small bowl, stir together ½ cup melted unsalted butter and ½ cup packed brown sugar. Pour this mixture into the bottom of a greased 9-inch round cake pan. Arrange 6 sliced fresh figs on top in a circular pattern. Sprinkle ½ cup chopped walnuts over the figs.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 1½ cups all-purpose flour, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, ½ tsp baking soda, ½ tsp baking powder, and ¼ tsp salt.
Step 3: Cream Butter and Sugar
In a large bowl, use a mixer to beat ½ cup softened unsalted butter and ½ cup granulated sugar until light and fluffy, about 2–3 minutes.
Step 4: Add Eggs and Vanilla
Beat in 2 large eggs, one at a time, scraping down the sides. Then mix in 1 tsp vanilla extract until combined.
Step 5: Add Sour Cream and Milk
Stir in ½ cup sour cream and ¼ cup whole milk until smooth. The batter will look creamy.
Step 6: Add Dry Ingredients
Add the dry flour mixture to the wet batter in two parts. Stir just until combined and no dry streaks remain. Don’t overmix.
Step 7: Assemble the Cake
Carefully spoon the batter over the fig and walnut topping in the pan. Smooth the top gently with a spatula.
Step 8: Bake
Bake at 350°F (175°C) in a preheated oven for 35–40 minutes, or until a toothpick comes out clean from the center.
Step 9: Cool & Flip
Let the cake cool in the pan for 10 minutes, then place a plate over the pan and carefully flip it over. Let it rest for a minute so the fig topping releases.
Tips for Leftovers and Storage
- Store at room temp, covered, for 2 days
- Keep in the fridge for up to 5 days
- Warm slices in the microwave for 10–15 seconds
- Freezes well up to 2 months (wrap tightly)
FAQ
Can I use dried figs?
You can, but rehydrate them first in warm water for 15–20 minutes.
Can I double the recipe?
Yes, bake it in a 9×13-inch pan and extend the bake time by 5–10 minutes.
Do I need to peel the figs?
Nope, the skins soften as they bake and add texture.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free baking flour substitute.
Wrap-Up
This Fig & Walnut Upside-Down Cake is one of those bakes that feels rustic, rich, and comforting all in one bite. Whether you’re serving it after dinner or with a weekend coffee, it’s bound to get a “wow.” Give it a try, and don’t forget to leave a comment and tell me how it turned out for you!
