Seasonal fall fruit makes the best desserts! Yummy fresh baby figs and almonds are combined in these upside-down mini-cakes that are topped with a delicious orange caramel sauce. It’s a delicious way to start fall. For accuracy, this recipe is in grams and requires a kitchen scale.
For the topping
113g unsalted butter; more for the pan
2 small oranges, juiced and zested
264g granulated sugar
12 very small fresh figs, sliced in half
43g sliced almonds, toasted
For the cakes
57 g sliced almonds, toasted
180 g. unbleached all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
113 g. unsalted butter, softened
132 g. granulated sugar
1 tsp. almond extract
2 large eggs, at room temperature
227 g. sour cream, at room temperature
Make the topping
Butter 6 mini round springform pans. Line the bottoms with parchment and butter the parchment.
Using a rasp grater, finely grate 1 tablespoon zest from 2 oranges, set aside. Halve the oranges and squeeze to yield 1/3 cup juice.
To make a caramel sauce, combine 113g butter, sugar and salt in a medium saucepan and whisk over medium heat, until the sugar melts and the mixture darkens. Carefully add the orange juice, it will bubble and splatter. Whisk until combined and no lumps remain. Remove from the heat. Let the caramel sit to cool slightly.
Decoratively arrange, cut side down, four of the mini fig halves on the bottom parchment for each cake. Crush the almonds and sprinkle between the figs. Using half of the caramel sauce, evenly pour over the figs and almonds in the six cakes. Set the other half of the caramel aside.
Make the cake
Position a rack in the center of the oven and heat the oven to 325°F.
Add the toasted almonds to a food processor. Pulse until finely ground. Add to a medium bowl and combine with the flour, baking powder, and salt.
In a stand mixer fitted with the paddle attachment beat the butter and sugar until light and fluffy. Add the orange zest and the almond extract, and mix until combined. Add the eggs, one at a time, beating well after each addition.
With the mixer on low speed, alternately add the flour in 3 additions and the sour cream in 2 additions, beginning and ending with the flour. Beat until just combined after each addition.
Evenly scoop the batter into the prepared cake pans without disturbing the topping. Smooth the surface. Tap the pans firmly against the counter once or twice to remove any air bubbles.
Bake 25 minutes or until a tester inserted in the center of the cake comes out clean.
Cool the cakes on a rack for 10 minutes then run a knife around the edge of each cake torelease them from side of the pan. Remove the springform ring on each cake. Invert the cake onto rack. Remove the bottom and parchment, and rearrange any fig or nuts that have stuck to the parchment. Cool completely.
When serving, reheat the remaining caramel sauce. Brush lightly over the top of the cakes and serve with any extra caramel sauce on the side.