Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 ½ cups (310g) all-purpose flour
  • ½ tsp (3g) baking soda
  • ½ tsp (3g) salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1 ½ cups (225g) fresh figs, stemmed and quartered
  • 1 tbsp (8g) all-purpose flour
  • 1 tsp (5ml) fresh lemon juice
  • 2 tbsp (28g) unsalted butter, melted
  • 3 tbsp (42g) honey
  • ¼ tsp (1g) ground cinnamon
  • 1 pinch salt

Instructions:

  1. Place quartered figs in a small bowl and toss with lemon juice and 1 tablespoon of flour until lightly coated; set aside.
  2. Beat softened butter and granulated sugar on medium-high speed until pale and fluffy (approximately 3-5 minutes).
  3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. Sift together the flour, baking soda, and salt.
  5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture; mix on low speed until just combined.
  6. Using a rubber spatula, gently fold in the coated fresh figs by hand.
  7. Pour the batter into a greased and floured 10-inch Bundt pan and bake for 60 minutes.
  8. Prepare the glaze by combining melted butter, honey, cinnamon, and a pinch of salt; apply to the cake after cooling.