Fig Cake Recipe with Fresh Figs for 12

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
2. In a small bowl, toss the quartered figs with lemon juice and cinnamon. Just before adding to the batter, sprinkle with 1 tablespoon of flour and toss until lightly coated.
3. Using an electric mixer, cream the softened butter and brown sugar together until the mixture is pale and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour. Mix until just combined, being careful not to overmix.
7. Gently fold half of the flour-coated figs into the batter.
8. Pour the batter into the prepared pan, top with the remaining figs, and bake for 45 minutes or until a toothpick inserted into the center comes out clean.