Pecan Upside Down Cake Fig in 65 Minutes

Instructions:

1. Melt the butter in a small saucepan over medium heat.
2. Stir in the brown sugar and vanilla until the mixture is smooth and bubbling slightly.
3. Pour the caramel into the bottom of a 9-inch cast iron skillet or cake pan, spreading it evenly.
4. Arrange the halved figs cut-side down in a circular pattern, then tuck the pecan halves into the gaps between the figs.
5. Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
6. Beat in the softened butter until the mixture looks like coarse sand.
7. Add the eggs one at a time, followed by the buttermilk and vanilla.
8. Mix on low speed just until combined, stopping as soon as no streaks of flour remain.
9. Carefully pour the batter over the fig and pecan layer, smoothing the top with a spatula.
10. Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan for exactly 10 minutes before inverting onto a serving plate.