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Black Mission Fig Cake

Yield 1 (9-inch) cake

Ingredients

  • 1 1/2 cups dried Black Mission figs
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 1 1/2 cups firmly packed brown sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • Garnish: fresh figs

How to Make It

  1. Cut figs in half; cover with hot water. Let stand 20 minutes; drain and set aside.

  2. Beat 1 cup butter at medium speed with an electric mixer about 2 minutes or until creamy; gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition.

  3. Combine flour, baking soda, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 10-inch springform pan. Top with fig halves.

  4. Bake at 300° for 1 hour and 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on rack.

  5. Melt 2 tablespoons butter in a small saucepan over medium heat; add sugar and cinnamon, stirring until sugar dissolves. Stir in 1/4 teaspoon vanilla. Brush over top of cake. Garnish, if desired.

  6. Note: 3 cups fresh figs can substitute for dried