Ingredients:

  • 4 tbsp unsalted butter, melted
  • 1/3 cup light brown sugar, packed
  • 12 medium fresh figs, stems removed and halved lengthwise
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 3/4 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
  • 1 tsp pure vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the melted butter into the bottom of a 9-inch cast iron skillet or cake pan and tilt to coat evenly.
  3. Sprinkle the brown sugar in an even layer over the butter.
  4. Arrange the fig halves cut-side down on top of the sugar, starting from the outer edge and circling inward until the pan is filled.
  5. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
  6. In a large bowl, cream the softened butter and granulated sugar until the mixture is pale and fluffy.
  7. Beat in the eggs one at a time, followed by the vanilla extract.
  8. Gradually add the dry ingredients, alternating with the milk, mixing just until combined.
  9. Carefully pour the batter over the arranged figs, smoothing the top with a spatula.
  10. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool slightly, then carefully invert the pan onto a serving plate while still warm to prevent the caramelized sugar from sticking.