Spiced Fig Upside-Down Cake

Ingredients

Original recipe makes 10

	Cooking spray
	2 tablespoonsButter; melted
	3 tablespoonsBrown sugar
	10 mediumDark skinned fresh figs; halved, about 1 pound
	1 1/2 cupsAll purpose flour
	2 teaspoonsBaking Powder
	1 teaspoonGinger; ground
	1/4 teaspoonCinnamon
	1/4 teaspoonCloves
	1/4 teaspoonMace
	1/8 teaspoonSalt
	1/3 cupButter; softened
	3/4 cupBrown sugar; packed
	1/2 cupLight molasses
	2 largeEgg yolks
	1/2 cup1% milk
	1 teaspoonVanilla extract
	2 largeEgg whites

Calories Per Serving: 937
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Spiced Fig Upside-Down Cake Preparation

1. Preheat oven to 350.

2. Coat a 9-inch round cake pan with cooking spray. Coat bottom of pan with melted butter, and sprinkle with 3 tablespoons sugar. Arrange fig halves over sugar, cut sides down. Set aside.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt), stirring with a whisk. Place 1/3 cup butter and 3/4 cup brown sugar in a large bowl, and beat with a mixer at medium speed until blended. Add molasses and egg yolks; beat well. Beat in milk and vanilla. Add flour mixture to butter mixture; stir with a whisk just until blended.

4. Place egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Gently fold egg whites into batter; spoon over figs in prepared pan. Bake at 350 fot 55 minutes or until a toothpick comes out clean. Cool 15 minutes in pan on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate.