Fig Upside Down Cake

Upside Down Fig Cake



8 T. butter
1/2 cup sugar + 2 T.
2 eggs
2 cups all-purpose flour
3 t. baking powder
1/2 t. salt
1/4 t. ground cinnamon
a few gratings of nutmeg
1/2 cup milk

For the top part (it will become the top when flipped)
4 T. butter
1/2 cup brown sugar
figs, cut in half (the amount depends on how large they are - I needed about 1 1/2 dozen for this one)

In a 10-inch cast iron skillet, melt the butter and brown sugar. Arrange the fig halves over the sugar and butter, cut side down. 
For the cake batter, beat the butter and sugar until light. Beat in the eggs. Sift dry ingredients together. Beat half of dry ingredients into creamed mixture and beat in half of milk. Repeat, beating well. Batter will be thick.
Pour into the pan over the fig/brown sugar/butter mixture. Bake in oven at 350 degrees for about 30-35 minutes. Serve warm if possible.