If you’re lucky enough to have a kind and giving neighbor with a fig bush literally falling over with ripe fruit, thanks Mom!, then by all means make this cake. If you’re lucky enough to have your own fig bush literally falling over with ripe fruit, I’m coming to your house.
Cut the figs in half and place them cut side down on top of the butter and sugar mixture.
In another bowl sift the flour and baking powder. Slowly beat the flour mixture into the wet ingredients. When well incorporated, add the lemon juice and vanilla and beat a few seconds longer.
Sweet figgy goodness
Here’s what you’ll need:
for the topping
1/4 cup salted butter
1/2 cup light brown sugar
1/4 cup honey (just eyeball it, it’s way too sticky to measure)
fresh figs cut in half (enough to cover the bottom of pan) our figs very very small this year and so I had to use 24 figs
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
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 juice 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.