Fresh Fig Walnut Upside Down Cake for 8

Instructions:

1. Preheat the oven to 350°F (175°C). Pour the melted butter into the bottom of a 9-inch round cake pan and spread evenly.
2. Sprinkle the brown sugar across the butter, scatter the chopped walnuts over the sugar, and arrange the fig halves cut-side down in a circular pattern, pressing them gently into the mixture.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (approximately 3 minutes).
5. Beat in the eggs one at a time, then stir in the vanilla extract.
6. Alternately add the dry ingredients and the combined sour cream and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
7. Carefully dollop the batter over the figs and smooth the top with a spatula.
8. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool for 5 minutes before inverting it onto a cake platter for a clean release.