Dried Fig Cake in 1 Hour

Instructions:

1. Place chopped dried figs, water, and lemon juice in a saucepan over medium heat. Simmer for 5–8 minutes, stirring occasionally, until the liquid is mostly absorbed and the figs look plump and jammy. Remove from heat and let cool for 10 minutes.
2. Preheat your oven to 350°F (175°C) and grease your pan with butter and a dusting of flour.
3. Cream together the softened butter and brown sugar until the mixture looks pale and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
5. Alternately add the dry ingredients and the sour cream to the butter mixture, stirring until just combined; do not overmix.
6. Gently fold in the simmered fig mixture until evenly distributed.
7. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
9. Whisk together powdered sugar, milk or heavy cream, and vanilla extract, then drizzle the glaze over the cooled cake.