Fresh Fig Cake
Every year around summer, this recipe always pops out. Finally made the words into the cake, and it actually turned out moist and delicious. Just finished the final piece earlier this morning for breakfast, with freshly brewed coffee. Very good. Do you like figs and what's your favorite way to enjoy it? Please share your great ideas with us :-)
Heat oven to 350℉ (180℃) F.
Lightly butter or coat 9-inch springform pan with nonstick cooking spray; set aside.
In large bowl, with electric mixer on medium speed, beat sugar and butter until well mixed. Beat in yogurt and eggs until blended.
Reduce mixer speed to low and gradually beat in flour, baking powder, and cinnamon. Spread batter into greased pan.
Cut stem end off each fig and cut each fig lengthwise in half.
Arrange figs, alternating cut surfaces and skin sides up, around rim of pan on top of batter. Arrange remaining figs in center of cake batter.
Bake 40 minutes or until toothpick inserted in cake near center comes out clean.
Cool cake in pan on wire rack to lukewarm. Loosen side of pan from cake and remove pan rim. Place cake on serving plate and serve warm.