Ingredients:

  • 1 lb fresh figs, halved lengthwise
  • 4 tbsp unsalted butter, melted
  • 1/3 cup honey
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 2 tbsp milk

Instructions:

  1. Combine melted butter, honey, lemon juice, and salt in a small bowl and stir until smooth.
  2. Pour the honey-butter mixture into the bottom of a 9-inch skillet or cake pan and spread evenly.
  3. Arrange the halved figs cut-side down into the glaze in a tight concentric circle.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Beat softened butter and sugar on medium-high until pale and fluffy (about 3 minutes).
  6. Add eggs one at a time, beating well after each, then stir in the vanilla extract.
  7. Alternately add the dry flour mixture and the sour cream and milk to the butter mixture, mixing on low speed just until combined.
  8. Pour the batter over the figs and smooth the top with an offset spatula.
  9. Bake in a preheated oven at 350°F (175°C) for 35–40 minutes until a toothpick comes out clean.
  10. Remove from oven and let the pan sit for exactly 5 minutes.
  11. Place a cake stand over the pan, flip in one swift motion, let sit for 1 minute, and slowly lift the pan.