Fresh Fig Upside Down Cake with lemon essential oil

My friend Kelly has a fig tree and it's so nice to just walk down the street and grab some figs right off the tree whenever they are needed.

I got this recipe off Caroline Rambo Dawson's blog "The Wanna be Country Girl"

Ingredients:
For the topping
1/4 cup salted butter
1/2 cup light brown sugar
1/4 cup honey
fresh figs cut in half (enough to cover the bottom of pan) The figs are small this year and they shrink when you cook them so pack them tight.

photo credit: CK Worley

For the batter
1 cup sugar
1/2 cup room temperature unsalted butter
2 whole eggs plus 1 yolk
1/2 cup sour cream
1 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 tablespoon lemon juice (I used 8 drops of lemon essential oil instead and it worked great)
1 teaspoon pure vanilla extract

Here’s how to do it:
To a cake pan or 10′ skillet melt the 1/4 cup salted butter. Once completely melted evenly scatter the light brown sugar and drizzle the honey on top. Arrange the figs cut side down on top of the honey mixture.

In a medium size mixing bowl beat the 1 cup sugar and the 1/2 cup  room temp unsalted butter until light and fluffy. Next add the eggs and egg yolk followed by the sour cream.

In another mixing bowl add 1 1/2 cups all-purpose flour and 1/2 teaspoon baking powder.

To the wet mixture add the dry ingredients and beat until well incorporated then add the Lemon Essential Oil and vanilla  and beat a few seconds more.

Carefully spread  the batter over the figs and run into a preheated oven at 325′ for 45-55 minutes or until golden brown and a toothpick come out clean.

photo credit: CK Worley

For more information on how you can get the BEST essential oils at a 25% discount - please contact me at settersrun360@gmail.com. I can direct you to my web site once you contact me.