Fig Cake

August 22, 2011

So I’m back from my trip.  Before I can settle down and get back to work I had to bake something.  Went to the farmer’s market today and the Figs were outrageous.  So beautiful!   Peaches too.  And tomatoes.  And avocados.  I can’t believe how lucky we are here in California to have such a bounty of wonderful produce.  So grateful.

So I made a Fig cake with some of the Figs I got!

Figs

Fig Cake

Topping
1 stick butter
1 cup dark brown sugar
zest of 1/2 lemon

Cake
1 stick butter, softened
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 Tbs vanilla
2 eggs
2 Tbs lemon juice
zest of 1/2 lemon
1/2 cup whole milk
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt

12 fresh Figs with stems removed.  Cut in half.
1/2 cup walnut pieces

Preheat oven to 350 degrees
Butter an 8 to 9 inch cake pan

Melt 1 stick butter in saucepan with 1 cup dark brown sugar.  Cook until sugar is dissolved.  Pour into botton of cake pan.  Place figs, cut side down, on top of sugar mixture.  Stick walnut pieces in to fill the holes. Set aside.

In a small bowl, whisk together flour, baking powder and salt.  Set aside.

In a medium bowl, cream 1 stick of butter with white and brown sugar until light and fluffy.  Add vanilla and mix.   Add eggs, one at a time, until combined.   Add lemon zest and juice and mix until combined.

Add one half of the flour mixture and fold until combined.  Add milk and stir until combined.  Add remaining flour and fold until just combined.  Batter will be a bit thick.

Spoon the batter on top of  the figs being careful not to disturb the figs.

Bake in oven 45-50 minutes or until center is done.

Cool in pan for 30 minutes then flip over onto plate.  Serve warm

Fig Cake

Fig Cake

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