Fresh figs caramelize while baking, lending a deep sweetness to this moist and fluffy skillet cake.
Brown Sugar Fig Cake
Serves: Makes 1 (10-inch) cake
- ¾ cup unsalted butter, softened
- 1½ cups firmly packed light brown sugar
- 2 large eggs
- 2½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ¾ cup whole buttermilk
- 2 cups halved small fresh figs
- 2 tablespoons granulated sugar
- Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
- In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, about 2 minutes, stopping to scrape sides of bowl. Add eggs, beating until fluffy, about 2 minutes. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition, and stopping to scrape sides of bowl as needed. Spread batter into prepared pan. Arrange figs, cut side up, on top of batter. Sprinkle with granulated sugar.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 50 to 55 minutes. Let cool for 20 minutes. Serve warm.