Fresh Fig Up-Side Down Cake With A Hazelnut Ice Cream

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fresh figs - stemmed, quartered
1 cup	198g / 7oz	Granulated sugar
6 oz	170g	Butter - softened, divided
1 cup	160g / 5.6oz	Light brown sugar
2 cups	396g / 13oz	Eggs (large)
2 1/4 cups	140g / 4.9oz	All-purpose flour
1		Salt
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Ground cinnamon
1 teaspoon	5ml	Vanilla
1 cup	237ml	Milk
1		Hazelnut Ice Cream II - (see recipe)

Recipe Instructions

Preheat oven 350 degrees.

In a mixing bowl, toss the figs with the sugar. In a hot cast-iron skillet, melt 1/2 stick of the butter. Saute the figs for 2 minutes.

For the batter: In a mixing bowl, cream the remaining stick of butter and brown sugar. Stir in the eggs 1 at a time. Sift the flour, salt, baking powder, baking soda, and cinnamon. Combine vanilla and milk. Add the flour mixture and milk to the egg mixture. Mix well.

Pour the cake batter evenly over the figs. Bake for about 40 minutes, or until the cake is golden brown and pulls away slightly from the edges of the skillet. Cool for about 30 minutes, then invert over a large platter. Cut into individual servings and serve with a scoop of ice cream.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1D54) - from the TV FOOD - NETWORK"

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