Circle B Kitchen
Recipe Adapted from Carla Hall
This is one of the most delectable fig cakes we've had the pleasure of knowing. It's so easy to make and rather impressive when serving. The only change I made to Ms. Hall's recipe was to sub out the citrus in the caramel sauce for some Bourbon. I also did the mixing in my stand mixer, but no special equipment is needed other than a couple of bowls, a whisk and a wooden spoon.
2 sticks plus 3 tablespoons unsalted butter (room temperature)
2/3 cup light brown sugar (packed)
3 tablespoons of Bourbon
zest of 2 lemons
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 sugar
4 large eggs (room temperature)
1/3 cup sour cream
1 teaspoon vanilla extract
whipped cream and powdered sugar for serving (optional)
Preheat oven to 350ºF. Grease a 9-inch round cake pan.
In a small saucepan over medium heat, melt 3 tablespoons of butter. Add the brown sugar and the Bourbon and stir until everything is dissolved, about 2-3 minutes.
Scrape this mixture into the bottom of the prepared pan. Arrange the cut figs very tightly, 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 lemon zest, flour, 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. Then, 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 (totally optional and unnecessary, in my humble opinion).