FIG UPSIDE-DOWN CAKE

– 1/2 cup + 2 tbsp honey – 10-12 fresh figs, cut into 1/4 inch slices – 1 cup softened salted butter – 1 cup granulated sugar – 1 egg – 1/2 tsp vanilla extract – 1 cup whole milk – 1 1/2 cups all-purpose flour – 1/2 tsp salt – 1 1/2 tsp baking powder – 1 1/2 tsp baking soda

Preheat oven to 350F. Add honey to the bottom of a non-stick 10-inch cake pan and spread around evenly to the edges if necessary. Arrange fig slices in the honey in an even layer. 

Combine all-purpose flour, baking powder, baking soda and salt in a small mixing bowl. Beat butter and granulated sugar together on medium-high speed.

Beat until fluffy-looking. About 2 minutes. Add egg and vanilla extract and beat again with the mixer until fully combined. 

Add milk and dry ingredients. Start with 1/3 of the milk, then 1/3 of the dry, etc.) Beat on low until fully combined. After last addition, scrape sides of bowl with a rubber spatula. Give the mixture a few turns with the spatula to make sure it's fully mixed.

Spread the cake batter (it will be thick) evenly into the pan.  Bake 35-45 minutes, until golden brown. Invert, cool and enjoy!

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