I hope everyone is having a good start to the month, for Labor Day Weekend Matt and I met up with some friends in Beverly, Massachusetts for drinks and dollar oysters. I know it’s a bit passed Labor Day, but I still can’t get enough of summer! This year’s summer was filled with beach days, barbecues and trips to Russell Orchard Farm for berry picking. Now that summer is finally coming to an end I wanted to come up with some kind of recipe that incorporates flavors of summer and fall. A representation of the changing seasons. As we welcome the start of September and fall I’d like to introduce to our readers a Stone Fruit and Fig Upside-Down Cake recipe.
Rather than using pineapple slices and sugar as a sweetener, which you will find in more traditional upside-down cake recipe I wanted to introduce ingredients that had a more personal representation of summer turned fall. Made with coconut flour and filled with spices, the base of the cake is covered with an arrangement of stone fruit that includes white peaches, red plum slices and fig halves, then covered with a raw honey glaze. I love using apple sauce as a baking substitute because it’s so mild in flavor and helps create a more spongy consistency for cakes. It’s also a great replacement for sugar and I like knowing it’s free of “natural” sweeteners and other additives.
Before you begin slicing your stone fruit be sure to set aside a desired amount of plums, peaches and or figs for garnishing the top of the cake. After I finished baking and glazing cake I used two whole sized figs for a centerpiece on the cake, then fanned out 1/2 inch halves of figs around the center figs. Garnishing was my favorite step because you have complete range over how you want to present your cake, so go wild with this last step!
Finally I always like our readers to know that cooking and baking with organic ingredients is a personal preference. Yes, buying organic is always more expensive, but I’ve notices unbelievable results when cooking with organic ingredients.
Prep Time: 35 minutes || Cook Time: 40 minutes || Total Time: 75 minutes
- 6-8 fresh plums and or peaches, sliced into 1/2 inches
- 12-18 fresh figs, halved into 1/4 inches
- 1 cup organic coconut flour, sifted
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 Tablespoon nutmeg
- 1 Tablespoon cinnamon
- 1/4 Tablespoon organic coconut oil, for greasing the sides of each cake pan
- 1 Tablespoon raw honey
- 8 eggs
- 2 teaspoon vanilla extract
- 1/2 teaspoon apple cider vinegar
- 1 cup organic apple sauce
- 8 Tablespoons grass-fed butter, melted
- 1/2 cup heavy whipping cream
- 2 non-stick cake pans, 8 inch round
- parchment paper, cut to the size of your cake pans
- 2 mixing bowls
- 1 small sized sauce pan
- wire whisk
- cutting knife
- frosting knife
Preparing Your Stone Fruit And Fig Layer
Preheat the oven to 350 degrees and grease the sides of your two 8 inch round cake pans. I used coconut oil. Line the bottom of each pan with parchment paper.
Cut the plums into 1/2 inch slices and the figs into 1/4 halves, then arrange them so an even layer is created on the bottom of each your cake pans (have fun with this step). I aligned the figs in the center where they started out overlapping and then fanning out to transition of plum slices, neatly placed along the outer edge.
Preparing Your Cake Batter
In one of the mixing bowls combine the sifted coconut flour, salt, baking soda, nutmeg and cinnamon. Mix well. Keep in mind before mixing your coconut flour with any of the other ingredients it is always good to sift first. This method will help to break down any lumps.
In the second mixing bowl combine the eggs, vanilla extract, apple cider vinegar and organic apple sauce.
In a small saucepan over low heat, melt your grass-fed butter. Stir constantly, for 5-7 minutes; remove the saucepan as soon as the butter has melted. Slowly combine the melted butter with the wet ingredients.
Combine your dry and wet ingredients and begin to mix. Your mixture will become very paste-like. Pour in the heavy whipping cream and continue mixing until a smooth batter is formed. Pour and evenly distribute the batter into each cake pan.
Bake for 40 minutes or until the center of each cake is fully cooked. Remove pans from the oven and place on a cooling wrack, allow to cool for at least 15 minutes. You don’t want to burn your hands when you go to invert the cakes onto separate plates.
Carefully invert each cake on to its own plate (preferably 10 inches or larger in diameter), then lift up the pan to release the cake. Repeat with second cake. If you find that you’re having a difficult time try gently shaking the pan as you lift up.
Preparing Your Honey Glaze And Garnish
Once you are ready to add your raw honey glaze remove and discard the parchment paper.
Scoop 1/2 Tablespoon of honey onto the center of the first cake, then with a flat edge (frosting knife, butter knife, or the backside of a spoon) gently smooth over the honey so the entire top of the cake is covered in a thin glaze. Once you are done, place the second cake directly on top on top of the first cake. The first layer of honey will help to secure the structure of your two layered cake.
Add a second 1/2 Tablespoon of honey onto the top of the second cake and repeat. Now you are ready to garnish your cake. Take the remaining stone fruit and figs, cut them down to a desired size and style the top of the cake.
Your stone fruit and fig upside-down cake is complete, enjoy!