Nonstick Cast Iron Skillet Upside-Down Pumpkin Fig Cake

Servings: 8

If you like the old pineapple upside down cakes, wait until you try this newer version with figs. We use honey instead of brown sugar and, of course, no maraschino cherries, just the nectar of pure healthy sweet figs! This is one of those recipes you don’t even want to think about not serving in a pan with Teflon™ nonstick coatings. Syrupy and sensual, the sugars will stick to other pans, and you will not be able to flip this one over. Here, we use a lightweight cast iron nonstick skillet by Technique (found on QVC.com).



Fig Layer:
2 tablespoons butter

2 tablespoons maple syrup

1 tablespoon sugar

12-15 large fresh figs, cut in half lengthwise

½ cup sugar

¾ cup pumpkin puree

2 tablespoons butter, softened

1/4 teaspoon each: cinnamon, nutmeg, ground cloves

2 eggs

1 teaspoon vanilla extract

1¼ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

¾ cup plain yogurt

[Click for larger image]

[Click for larger image] 


Preheat the oven to 350°. Make the Fig Layer:

Melt the butter in a 10-inch oven proof skillet with Teflon™ nonstick coatings. Add the maple syrup and sugar and stir to mix. Place the figs, cut side down in the butter mixture making a circular design. Set aside while making cake.

In a large bowl with electric mixer, beat together the sugar, pumpkin, butter, spices, eggs, and vanilla to blend well. In another bowl, combine with a whisk the dry ingredients: flour through salt. Alternately add the flour mixture and the yogurt to the pumpkin mixture, beginning and ending with the flour, and mixing after each addition.

Pour the batter into the 10-inch skillet-topping the fig mixture. Bake for 35-40 minutes, until a tester inserted in the cake comes out clean. Let the pan with the cake rest for 15 minutes on a cooling rack, then loosen the edges with a rubber spatula. Turn out carefully onto a serving platter.  

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