Orange-Fig Teacake with Caramel Glaze Recipe

Prepare a 9-inch springform pan (or a cake pan with at least 2-inch high sides) by spraying it with baking spray, or buttering it and sprinkling with 2 tablespoons of sugar.

Preheat your oven to 350°F.

Zest one orange directly into your mixing bowl.

Add the eggs, heavy cream, and vanilla extract to the butter mixture. Beat well until everything is combined.

Sift the remaining dry ingredients into the batter, then gently fold them in until just incorporated, being careful not to overmix.

Arrange the fig halves and orange slices in a single layer at the bottom of the prepared pan.

Spoon the batter evenly over the fruit. Gently spread it out to cover the fruit completely, then tap the pan lightly on your counter to release any trapped air bubbles and help the batter settle into the crevices.

Let the cake cool slightly in the pan before carefully inverting it onto a wire rack to cool completely.

While the cake is cooling, begin preparing your caramel sauce.

Combine the sugar and water in a saucepan over medium-high heat. Cook, without stirring, until the sugar syrup turns a deep golden amber color.

Immediately turn off the heat and carefully pour in the warmed heavy cream, stirring constantly with a wooden spoon. Be aware that the mixture will react quite vigorously and bubble up; this is normal. Continue stirring until smooth, then add the butter.

Set the caramel aside to cool for a few minutes while you wait for the cake.

Once the cake is completely cool, brush the caramel glaze generously over the top while the caramel is still warm enough to spread easily.

You will likely have leftover caramel sauce. Store any extra in an airtight container in the fridge. To use later, warm it gently in the microwave for 15 to 30 seconds, or until pourable. You can drizzle additional sauce onto the plate before serving slices of the teacake.