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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups dried black mission figs |
1 cup butter, softened |
1 1/2 cups sugar |
1 1/2 cups firmly packed brown sugar |
4 large eggs |
3 cups all-purpose flour |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup sour cream |
1 teaspoon vanilla extract |
2 tablespoons butter |
2 tablespoons sugar |
1/4 teaspoon ground cinnamon |
1/4 teaspoon vanilla extract |
garnish: fresh figs |
Directions:
1. Cut figs in half; cover with hot water. Let stand 20 minutes; drain and set aside.
2. Beat 1 cup butter at medium speed with an electric mixer about 2 minutes or until creamy; gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition.
3. Combine flour, baking soda, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 10-inch springform pan. Top with fig halves.
4. Bake at 300° for 1 hour and 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on rack.
5. Melt 2 tablespoons butter in a small saucepan over medium heat; add sugar and cinnamon, stirring until sugar dissolves. Stir in 1/4 teaspoon vanilla. Brush over top of cake. Garnish, if desired.
6. Note: 3 cups fresh figs can substitute for dried
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