Ingredients:

  • 1 lb fresh figs, halved lengthwise
  • 3 tbsp unsalted butter, melted
  • 1/4 cup light brown sugar, packed
  • 2 tbsp honey
  • 1 tsp cornstarch
  • 1 tsp lemon juice
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup coconut sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 cup low-fat Greek yogurt
  • 1 tbsp orange zest

Instructions:

  1. Preheat oven to 350°F (175°C). In a small bowl, whisk together melted butter, brown sugar, honey, cornstarch, and lemon juice until smooth.
  2. Pour the glaze into the bottom of a 9-inch cast iron skillet, spreading it evenly. Arrange fig halves cut-side down in a tight, concentric circle, pressing gently into the glaze.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a separate large bowl, beat softened butter and sugar until pale and fluffy (about 3 minutes). Add eggs one at a time, then stir in vanilla and orange zest.
  5. Gradually alternate adding the dry ingredients and Greek yogurt to the butter mixture, mixing on low speed until just combined.
  6. Spoon the batter over the figs and smooth the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes. Run a knife around the edge, place a cake plate over the skillet, and flip it over in one swift motion. Lift the pan slowly.