Dried Fig and Honey Cake in 50 Minutes

Instructions:

1. Prep the figs. Combine chopped dried figs, boiling water, and lemon juice in a small bowl. Let them steep for 10-15 minutes, then drain any excess liquid. Note: This prevents the fruit from stealing moisture from the batter.
2. Mix dry ingredients. Sift the whole wheat pastry flour, baking powder, baking soda, cinnamon, and salt into a medium bowl.
3. Cream butter and honey. In a large bowl, beat the softened butter and honey until the mixture looks light and fluffy.
4. Add wet ingredients. Beat in the eggs one at a time. Stir in the Greek yogurt and vanilla extract until smooth.
5. Combine mixtures. Gradually fold in the dry ingredients using a spatula. Mix only until the white streaks of flour disappear.
6. Fold in fruit. Gently stir the rehydrated figs into the batter. Note: Don't overmix here or the cake will be tough.
7. Fill the pan. Pour the batter into a greased and parchment lined 8 inch round cake pan.
8. Bake. Bake at 350°F (175°C) for 30-35 minutes until a toothpick inserted into the center comes out clean and the top is a deep golden brown.
9. Cool. Let the cake sit in the pan for 10 minutes before moving it to a wire rack.