Thanks to my generous neighbor Frank, and his over-flowing fig tree, I am the proud owner of pounds of fabulous fresh figs. And when life (or Frank) gives you figs, make Fig Cake.
Ingredients:
9 Tablespoons butter, divided
3/4 cup packed brown sugar
1 lb. fresh figs, rinsed, stems removed
2 eggs
8 Tablespoons buttermilk, divided
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Directions:
- Preheat oven to 350 degrees F.
- Place 3 Tablespoons butter in a 10-inch cast iron skillet, and melt butter over medium low heat.
- Rotate skillet to coat all sides with butter.
- Sprinkle brown sugar evenly over bottom of skillet.
- Cut figs in half. Place figs in a single layer, cut side down, into brown sugar.
- In a small mixing bowl, combine eggs, 2 tablespoons buttermilk and vanilla using a fork.
- In a separate large mixing bowl, whisk together flour, granulated sugar, baking soda, baking powder, and salt.
- Add remaining 6 Tablespoons butter (softened) and remaining 6 Tablespoons buttermilk to dry mixture.
- Beat on low speed just until flour is moistened.
- Increase speed to medium-high, and beat for exactly 90 seconds. (Batter will be stiff.)
- Add 1/3 of the egg mixture at a time, beating for exactly 20 seconds and scraping the bowl after each addition.
- Pour batter over figs, scraping the bowl. Gently spread evenly to edges of skillet.
- Bake 35 – 40 minutes (until a toothpick inserted, comes out clean).
- Remove from oven, and tilt pan in all directions to detach it from the sides of the skillet.
- Cool 5 minutes before unmolding.
- Invert a serving platter on top of pan.
- Cover your hands with oven mitts and turn the cake onto platter.
- Slowly lift off the pan.
- Scrape any brown sugar remaining in the pan and spoon it over the cake.
- Use a fork to replace any stray fig halves (though I must say I had none!).
- Serve warm with freshly whipped cream.
