Ingredients:

  • 4 tbsp (57g) unsalted butter, melted
  • 1/3 cup (110ml) honey
  • 1 tsp (2g) fresh rosemary, finely minced
  • 8-10 fresh figs, halved lengthwise
  • 1 1/2 cups (190g) white whole wheat flour
  • 1/2 cup (100g) coconut sugar
  • 1 1/2 tsp (7g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120ml) Greek yogurt

Instructions:

  1. In a small saucepan over low heat, warm the honey and melted butter together. Stir in the minced rosemary and let it steep for 2 minutes to release the oils.
  2. Pour the honey mixture into the bottom of a greased 9-inch round cake pan, spreading it evenly with a spatula.
  3. Place the fig halves cut-side down into the honey, arranging them in concentric circles starting from the center, pressing them gently into the glaze.
  4. In a medium bowl, whisk together the white whole wheat flour, coconut sugar, baking powder, and salt until no clumps remain.
  5. In a large bowl, beat the softened butter until creamy. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt. Mix on low speed just until combined.
  7. Pour the batter over the prepared figs, level the top with a spatula, and bake for 45 minutes. Allow to cool slightly before inverting the cake onto a plate.