- 12
- 60 mins
Ingredients
- 2 sticks plus 3 tablespoons Unsalted Butter (room temperature)
- 2/3 cup Light Brown Sugar (packed)
- 1 Lemon
- 1 Orange (zest and juice)
- 1 pound Fresh Figs (ends trimmed, cut in half)
- 1 1/2 cups All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 cup Granulated Sugar
- 4 large Eggs (room temperature)
- 1/3 cup Sour Cream
- 1 teaspoon Vanilla Extract
- Whipped Cream and Powdered Sugar to serve
Preparation
Step 1
Preheat oven to 350°F.
Grease a 9-inch round cake pan.
In a small saucepan over medium heat, melt 3 tablespoons of Butter. Add the Brown Sugar, Juice of half a Lemon and Juice of half an Orange, and stir until everything is dissolved, about 2-3 minutes.
Scrape this mixture into the bottom of the prepared pan. Arrange the cut Figs flesh-side down in an even layer on top of the Brown Sugar mixture in a circular pattern.
In a large bowl, whisk together the Zest of an Orange, Flour, Salt, Baking Powder and Salt. In a separate bowl, Cream together the 2 sticks of Butter with the Granulated Sugar. Beat in the Eggs, one at a time, then beat in the Sour cream and Vanilla. Stir the dry mixture into the wet mixture with a wooden spoon.
Using a large spoon, carefully dollop the batter over the Figs in the cake pan. Transfer to the oven and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 40 minutes.
Let rest in the cake pan for about 10 minutes. Then run a knife around the edges and invert the cake onto a platter. Cool completely before serving.
Serve with a dollop of Whipped Cream and a sprinkle of Powdered Sugar.