Fresh Fig Upside Down Cake

I've made this cake numerous times and I don't even like fig newtons.  Coworkers ask for it each year and it's always consumed quickly!   Keep refrigerated!  The cake itself is great, but the figs on top are a tasty addition.  Original recipe from www.emerils.com.  I added some honey to the figs while they sauteed and people unknowingly said, "It was even better this time."

Fresh Fig Upside Down Cake

• 1 1/2 pounds fresh figs, stemmed and quartered
• 1 cup granulated sugar
• 1 1/2 sticks butter, softened
• 3 T honey
• 1 cup light brown sugar
• 2 large eggs
• 2 1/4 cups all-purpose flour
• Pinch salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1 cup milk

Preheat oven 350 degrees F.

In a mixing bowl, toss the figs with the sugar. In a hot cast iron skillet, melt 1/2 stick of the butter.  Add honey.  Sauté the figs for 2 minutes.

For the batter: In a mixing bowl, cream the remaining stick of butter and brown sugar. Stir in the eggs 1 at a time. Sift the flour, salt, baking powder, baking soda, and cinnamon. Combine vanilla and milk. Add the flour mixture and milk to the egg mixture. Mix well.

Butter a 9"x13" glass pan, lay parchment paper on the bottom, and re-butter paper.  Transfer sauteed figs to the glass pan, leaving the majority of the liquid behind.

Pour the cake batter evenly over the figs. Bake for about 40 minutes, or until the cake is golden brown and pulls away slightly from the edges of the pan. Cool for about 30 minutes, then invert over a large platter. Cut into individual servings and serve with a scoop of hazelnut ice cream.

Yield: 12 servings