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Recipe Summary

Yield:
1 (9-inch) cake
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

  • Note: 3 cups fresh figs can substitute for dried

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