I was recently given a box of fresh Black Mission figs and was deciding what to do with them, when I cut one in half and knew I had to do something that would show that beautiful profile. Ah, I thought, a fig up-side down cake. So I dug out my pineapple upside-down cake recipe that I'd developed many years ago and quickly stirred one up using figs instead of pineapple.
Wish I'd taken a photo of the whole cake, but I was trying to sneak a photo at the same time I was serving guests, so I was a little discombobulated. Notice the perfect texture--light and tender, but not so much so that it could collapse under the weight of the figs.
8 tablespoons unsalted butter, room temperature, divided
6 to 8 tablespoons dark brown sugar
1 packed cup (5 ounces) unbleached all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon mace or 1/8 teaspoon nutmeg
1/2 cup milk
1 teaspoon vanilla extract
1 large egg
Or do it by hand, as I did this time. Just whisk together the dry ingredients; use your fingers to work the butter into the dry ingredients; add the milk, egg and vanilla; beat by hand for a couple minutes. Couldn't be easier!