Sourdough Fig Cake

This Sourdough Fig Cake is packed with flavor from a layer of fresh figs and brown sugar on top of a fluffy cornmeal cake. It's perfectly sweet for a late summer treat. The cornmeal in the cake batter gives it a slightly coarse texture that holds up well to the fruit layer. It's a show-stopper piece that is easy to make and looks wonderful.

Ingredients

There are just a few key ingredients you'll need to bring this fig cake together.

• Fresh figs: The star of the show! You'll use about 12 fresh figs for this recipe (use more if you can fit them in the cake pan!).
• Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter that uses a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
  • Learn more about how to make a sourdough starter.

See full recipe below for detailed directions.

Substitutions & Variations

This is a very adaptable recipe and below are a few easy substitutions and variations you can try.

• Use other fresh fruit - This recipe will also work with other fresh fruit! Stone fruits like peaches, plums, and apricots will hold up well, and pineapple is a classic choice.
• Use active sourdough starter - While it's not needed for leavening purposes, if you'd like to use active sourdough starter with this recipe, you can. To do so, replace the sourdough discard with active starter (200g). You will not need to make any other modifications to the recipe.
• Use a different oil - I used vegetable oil in this recipe, but you could also use another neutral oil such as coconut oil or sunflower oil.
• Dairy vs. non-dairy yogurt - I used almond milk yogurt to make this recipe, but it will work with any kind of non-dairy or regular dairy yogurt.

I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!

How to Make Sourdough Fig Cake

This recipe comes together with just a few simple steps. The full recipe with detailed directions is at the bottom of this post.

1. Step 1: Trim and halve (lengthwise) your figs.

2. Step 2: Pour melted butter into the base of your 9x2-inch cake pan. Sprinkle with brown sugar and then place your figs (upside-down!) in the pan.

3. Step 3: Whisk together the dry ingredients (minus the sugar).

4. Step 4: Mix together the sugar and the wet ingredients until smooth.

5. Step 5: Stir the dry ingredients into the wet ingredients, breaking up any chunks. The batter should be smooth.

6. Step 6: Pour the batter on top of the fig layer in the cake pan. Remember, the cake is upside-down here.

7. Step 7: Bake until slightly browned and pulling away from the edges. Let the cake rest in the pan for 10 minutes, then place your serving plate on top of the cake and flip so the cake is resting on the plate. Remove the cake pan.

8. Step 8: Let the cake cool fully (at least an hour) before slicing.

How to Flip an Upside-Down Cake

The flip is the dramatic part of making an upside-down cake! Here's how to execute a flawless flip:

1. Step 1: Once the cake is finished baking, let it cool in the pan for 10 minutes.
2. Step 2: Run a butter knife around the edge of the pan to help loosen the cake.
3. Step 3: Place your serving plate on top of the cake (the plate will be upside-down here).
4. Step 4: Flip the cake and the platter together so the cake is resting on the platter. Now, the platter will be right-side-up, and the cake will be upside-down.
   • The cake pan will still be warm, so it might be easiest to hold the platter and cake pan with a kitchen towel.
5. Step 5: Carefully remove the cake pan. You now have a beautiful cake on your platter!
   • Let the cake cool completely (at least an hour) before slicing to get the cleanest slices.

Storage

Refrigerator Storage: Store the cake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days.

Freezer Storage: Transfer the cooled cake to a freezer-safe container (either whole or in slices) and freeze for up to 3 months. When ready, thaw the cake overnight in the refrigerator, then serve.

Recipe FAQs

More Sourdough Cake Recipes

If you tried this Sourdough Fig Cake or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!