Ingredients:

  • 1/2 cup unsalted butter (115g)
  • 3/4 cup brown sugar, packed (150g)
  • 1 lb fresh figs, halved (450g)
  • 2 tbsp honey (42g)
  • 1 tsp lemon juice (5ml)
  • 1 1/2 cups all-purpose flour (190g)
  • 1 1/2 tsp baking powder (7g)
  • 1/4 tsp salt (1.5g)
  • 1/2 cup unsalted butter, softened (115g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs (100g)
  • 1 tsp vanilla extract (5ml)
  • 1/2 cup buttermilk (120ml)

Instructions:

  1. In a cast iron skillet over medium heat, melt 1/2 cup butter, then stir in brown sugar and honey until bubbling.
  2. Remove skillet from heat and arrange fresh fig halves cut-side down in a tight, concentric circle, pressing them gently into the caramel.
  3. Drizzle lemon juice evenly over the figs.
  4. In a medium bowl, whisk together flour, baking powder, and salt.
  5. In a large bowl, beat softened butter and granulated sugar on high until pale and fluffy (about 3 minutes).
  6. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  7. On low speed, alternate adding the flour mixture and buttermilk (one-third flour, then half buttermilk), ending with flour. Mix until just combined.
  8. Spoon batter over the figs and spread evenly with an offset spatula.
  9. Bake at 350°F (175°C) for 35–45 minutes until a toothpick comes out clean and edges pull away from the pan.
  10. Let the cake rest in the pan for exactly 10 minutes.
  11. Place a cake plate upside down over the skillet, flip in one confident motion, and lift the pan slowly.