Yet another great way to fresh figs when in season.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 10 | ||
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Calories: 527 | ||
Calories from Fat: 209 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.2g | 31 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 693.7mg | 213 % | |
Sodium 240.7mg | 8 % | |
Potassium 369.4mg | 10 % | |
Total Carbohydrate 65.9g | 19 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 65.2g | ||
Protein 15g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 527
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