FIG CAKE with CARAMELIZED GLAZE | FRESH FIG Recipe

It's fresh fig season in Southeast Louisiana. In celebration we are baking a FIG CAKE WITH CARAMELIZED GLAZE. This rustic cake is yogurt based and baked in a cast-iron skillet. This baked cake is loaded with flavor and is a great dessert to serve with coffee or tea.

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FIG CAKE WITH CARAMELIZED GLAZE
for the glaze...
1 stick (1/2 cup) unsalted butter
1 cup brown sugar, packed
1 Tbsp rum
7 - 10 fresh figs, stems removed and sliced in half

for the batter (wet ingredients, all at room temperature)...
3 eggs
1 cup sugar
zest of 1 orange
1/2 orange, juiced
1 cup plain yogurt
1 stick (1/2 cup) unsalted butter, melted
1 Tbsp rum

for the batter (dry ingredients)...
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cardamon

additions are optional...
1 Tbsp all-purpose flour, divided
1/2 cup roasted pecans, chopped
1 cup fresh figs, stems removed and chopped
confectioners' sugar

1. Preheat oven to 350°F. While oven is heating make glaze. Place a cast-iron skillet over medium-low heat. Add butter and melt. Using a pastry brush, coat sides of skillet with some of the melted butter. Add brown sugar. With a wooden spoon, stir until combined and dissolved. Add rum and combine until glaze thickens and begins to bubble. Immediately remove from heat and smooth glaze with back of spoon until level. Place figs, cut side down in glaze making a circular pattern. Make sure figs are 1/2-inch from edge of skillet. Push figs into glaze and sit to the side to cool.
2. To make cake, add cracked eggs and sugar to the bowl of a stand mixer. With the whisk attachment, whip on medium speed until light and fluffy, about 3 - 4 minutes. Add orange zest, orange juice, yogurt, melted butter and rum. Turn stand mixer on medium speed and combine well.
3. Sift all of the dry ingredients directly into the stand mixer's bowl. However, gently whip with a hand whisk until ingredients are just combined. It's okay to have lumps in batter.
4. Optional additions...Place roasted pecans into a bowl and lightly coat with 1/2 Tbsp flour. Add to bowl of stand mixer and lightly fold into batter. Repeat for chopped figs.
5. Slowly add batter to skillet on top of caramelized glaze. Gently spread batter until even. Bake 50 - 60 minutes or until golden brown and/or a toothpick comes out of the cake clean.
6. Allow cake to rest for 10 - 15 minutes. Run a butter knife around the side to loosen cake. Place a sheet pan onto the countertop (to catch any cake glaze). With oven proof gloves, carefully and firmly hold skillet and flip cake quickly onto a wire rack (see NOTES). Allow cake to cool for 1 hour. Move cake from wire rack and onto a plate. Sift confectioner's sugar on top of cake (optional) and serve.

NOTES:
The glaze will run when you flip over cake. You can take melted glaze that falls into sheet pan and drizzle it back over the top of cake before glaze begins to partially set or allow cake to set as is.

We hope you have enjoyed this recipe. Like mentioned in the video, we literally climbed trees to bring this video to y'all. Because they are highly perishable, it is difficult to purchase fresh figs from the average grocery store. If you find them at a farmer's market or you are lucky enough to know someone with a fig tree or have one in your yard, bake yourself this simple cake.

A truly seasonal fruit recipe,
Dana

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