Whether you’re in the market for a crowd-pleasing holiday treat, or simply looking to satisfy your sweet tooth, we’re introducing two delicious desserts this week that you won’t want to miss! For our version of the classic American upside down cake, you’ll combine golden raisins, dried figs, and roasted walnuts (if desired) with a quick brown sugar and butter sauce to form the gooey, decadent topping for our buttery cornmeal cake.
Place an oven rack in the center of the oven, then preheat to 400°F. Roughly chop the walnuts (if using) and figs; combine in bowl. In a small pot, heat 1/4 of the butter on medium until melted; transfer to a large bowl.
In the same pot, combine the sugar and remaining butter. Cook on medium, whisking frequently, 4 to 6 minutes, or until melted and thoroughly combined. Turn off the heat.
To the pot of melted butter and sugar, add the chopped figs and walnuts and raisins; stir to combine. Transfer to an 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer.
To the large bowl of melted butter, add the cornbread mix, eggs, cream (shaking the bottle before opening), and 1 tablespoon of water. Whisk to thoroughly combine.
Pour the batter over the finished topping; carefully spread into an even layer. If using an 11-inch by 6-inch baking dish, bake 13 to 15 minutes, or until the cake is set and cooked through. If using an 8-inch square baking dish, bake 15 to 17 minutes, or until the cake is set and cooked through.
Remove the baked cake from the oven; immediately run a butter knife around the edges to release the cake from the sides of the baking dish. Carefully place a serving dish over the cake and invert. Serve while still warm. Enjoy!