UPSIDE DOWN FIG CAKE

Open faced or layered with cream. I doubled cake recipe and only did one cake layer with figs, and the other without.

Cake:
1 cup flour
¼ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ cup salted butter, room temperature
½ cup white sugar
¼ cup brown sugar
1 teaspoon vanilla paste
½ cup buttermilk, full fat
1 egg, lightly beaten
Topping:
3 tablespoons brown sugar
3 tablespoons honey
3 tablespoons butter, cut into cubes
10 – 15 black figs *, cut into rounds of half them

Cake:

Sift together the flour, baking soda, baking powder and salt. Set aside.

Using a hand mixer, cream the butter.

Add the white sugar, brown sugar, vanilla paste and mix together.

Next, alternate adding the buttermilk and dry ingredients. Mixing in between each addition.

Add the lightly beaten egg and continue mixing until fully incorporated. Set aside.

Topping:
(I prefer doing this on stove top)
In a microwave safe dish; heat the butter, honey and brown sugar until melted. (about 45 seconds)
Remove from microwave a stir with a fork until it becomes a smooth, caramelly brown glaze.

Assembly and Baking:
Pour the glaze into the greased pan and spread into an even layer.
Layer the figs on top of the caramel, there should be about 2 even layers.
Gently pour the batter over the figs in an even layer. Make sure the figs do not separate.
Bake for 30 – 35 minutes or until the edges are golden brown and a toothpick can be inserted and removed clean.
Remove from oven and allow to cool at least 20 minutes.
Release the sides of the spring form.
Invert the cake onto a platter and remove the bottom of the pan.

Recipe and photos: Aneeqah Cassiem Allie