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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
Directions:
1. stick butter, plus 4 tbsp butter for the figs (12 tbsp total)
2. /2 cup packed light brown sugar
3. fresh figs, stems removed, cut in half
4. 1/2 cups unbleached all-purpose flour
5. 1/2 teaspoons baking powder
6. /4 teaspoon kosher salt
7. /4 cup granulated sugar
8. tsp cinnamon
9. teaspoon vanilla extract
10. Zest of 1 small lemon
11. large eggs
12. /2 cup whole milk
13. I used a 9 cast iron skillet and it worked out well, but you can also bake this in a 9 parchment lined cake pan. Just cook the sugar/butter/fig mixture first on the stove, then pour into the lined cake pan for easy lift out.
14. Place half stick of butter in the cast iron skillet w/ the 1/2 cup of brown sugar and melt together, adding the fresh figs (flesh side down) to the pan. Let the figs caramelize for 2 minutes in the bubbling sugar/butter mixture, without disturbing them.
15. Make the batter by mixing together the rest of the ingredients and pouring on top of the figs.
16. Spread carefully and bake in a 350F oven for 35-40 minutes, until the top is cracking and pulling away from the sides.
17. Let rest on a cooling rack (be careful when you remove the cast iron from the oven, it will be HOT!) for about 20 minutes.
18. Carefully invert onto a serving platter. If some of the figs stick to the pan, not to worry, just place them back on top of the cake, no one will notice.
19. The top will harden and be sticky & sweet. I liked this cake best warm.
20. Serve with ice cream or plain.
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