Fig Yogurt Cake

Makes 2 9-inch cakes

2 cups plus 1 tablespoon all purpose flour, divided
1 tablespoon baking powder
1/2 teaspoon salt
13 tablespoons unsalted butter at room temperature
1 cup sugar
3 eggs at room temperature
1 teaspoon vanilla extract
1 cup Greek yogurt (I used nonfat)
1 teaspoons grated lemon zest
2 cups roughly chopped figs

Preheat the oven to 350 degrees. Butter and flour two 9x1.5-inch cake pans.

In a small bowl, whisk together the flour, baking soda and salt.

In a large bowl, or a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla.

With the mixer on low, beat in one third of the dry ingredients, then beat in half of the yogurt. Beat in the next third of the dry ingredients and then the rest of the yogurt. Beat in the last of the dry ingredients.

Toss the figs with 1 tablespoon of flour. Stir the figs and lemon zest into the batter with a spatula.

Pour the batter into the prepared pans, filling each about three quarters of the way full. Bake the cakes for 30 minutes or until a toothpick placed in the center of the cakes comes out clean.

Transfer the cakes to a cooling rack and let cool in the pan for five minutes. Use a knife to gently loosen the cakes from the pans and let the cakes cool completely.

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