Fig And Raspberry Upside-Down Cake

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Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
761
FAT
117%
CHOL
79%
SOD
55%
Uploaded by: Parade Magazine Magazine

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Ingredients for 10 servings

1½ cup unsalted butter, room temperature, divided

1 cup light brown sugar

8 large figs, halved lengthwise

3 oz raspberries

1¼ cup granulated sugar

4 large eggs

½ cup buttermilk

2 tsp finely grated lemon zest

1 tsp vanilla extract

1½ cup cake flour

½ cup semolina

2 tsp baking powder

1 tsp salt

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