So I was just talking about how I’m feeling the fall vibes here in Florida (definitely feeling them the past few chilly but beautiful days), and now it seems I’ve at least mentally moved on to a more festive season.
I’m glad I’ve permanently said good bye to snow, but I still love the cozy holiday vibes of this time of year. I’m ready to put up lights and the tree, to wear all the glitter and sequins, and bake some tasty Christmas goodies.
Plums and fresh figs are actually fall fruits, which is perhaps why they pop up in festive folklore. I think these cakes would be absolutely fantastic on a Thanksgiving table for a twist on the traditional. They will still make people stop in their tracks.
First there’s the look. I mean an upside down cake is a classic for a reason. It is automatically with all that fruit showcased on top. It draws you in.
And then there’s the taste that keeps you coming back. These cakes each have their own fruity vibe. Because plums are so juicy, that cake is incredibly moist and decadent with plum juice soaking all the way through with just a hint of tartness.
Figs keep some of their texture from the skin and the seeds and stay a bit more intact. The cake isn’t dry but also not quite as moist as the plum one. It’s no better or worse, just different, which is why I am so glad I made both.
You might have noticed these cakes present another twist on upside down cake. They are carob (or chocolate – you know the drill by now, right?), and I am so glad they are. The added decadence pairs so well with the fruit and takes this dessert over the top.
I can also attest to the fact that they are great after resting in the freezer a bit. I already broke into my chipmunk stash 😉Print
A twist on the classic upside down cake with a carob or chocolate base and fall figs or plums on top.
1 ½ cups coconut sugar
1 ¾ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 cup carob or cocoa powder
1 teaspoon baking powder
2 teaspoon baking soda
2 teaspoons espresso powder
2 large eggs
1 cup unsweetened almond milk
1 cup strong coffee
2 teaspoons pure vanilla extract
½ cup olive oil
1/3 cup pure maple syrup
About 15 figs
6 medium or 10 small plums
Preheat oven to 350 degrees F or 325 degrees F convection. Oil 2 8 or 9 inch round cake pans and line the bottom with parchment. Divide the maple syrup between the two pans and then arrange the plums in one pan and the figs in the other. Or get crazy and combine them – this is your creation!
Make the cake batter. In a large bowl, whisk together the sugar, flour, carob, baking powder and soda, and espresso. Whisk in the eggs, followed by the milk, coffee, vanilla, and oil. Divide as evenly as possible between the pans and bake 40-50 minutes, until a toothpick inserted in the center of the cakes comes out clean. Cool cakes in pan 10 minutes, before loosening the sides and carefully inverting onto a serving platter of your choosing.
Cakes may be stored at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from My Baking Addiction
- Prep Time: 20 minutes
- Cook Time: 50 minutes