Tuesday, October 25, 2011
In the past month, I managed to bake three out of four Tuesdays With Dorie recipes, photograph two of those three, and wrote a post (but didn’t publish) one. I also managed to bake one of those recipes (the apple cake) without any butter. Seriously, I didn’t notice until Josh asked me what the “extra butter” was doing sitting on the counter. Somehow I just couldn’t get my act together this month. I decided this would finally be the week (okay, I had told myself that the previous week as well) and here I am with this week’s recipe, A Fig Cake for Fall. I have always loved figs. When I was a kid I would devour fig bars, particularly the whole wheat variety sold at health food stores. My dad, who shares my enthusiasm for figs, makes a hearty fig pudding every Christmas. I don't think my brother appreciated the pudding until we were adults, but I was a fan from day one.
Naturally, I had high hopes for this cake. I think its resemblance to some other upside-down cakes I’ve made made me think the fruit would be a bit more caramel-y and the cake a bit moister. It wasn’t an outright disappointment, just not fig perfection. Since it is not terribly sweet and contains fruit, I told Josh he could justify eating it for breakfast - sans the boozy sauce, of course.
We rate this cake a 7 for Deliciousness and I gave it a 3.5 for Effort, for an EDR of 2. Thanks to Ursula of Cookie Rookie for a nice seasonal selection. You can find the recipe here on her site and see how the other bakers fared by visiting the TWD site.