Black Mission Fig Cake

Name: Black Mission Fig Cake
Ingredients: 1 1/2 cups dried Black Mission figs; 1 cup butter, softened; 1 1/2 cups sugar; 1 1/2 cups firmly packed brown sugar; 4 large eggs; 3 cups all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup sour cream; 1 teaspoon vanilla extract; 2 tablespoons butter; 2 tablespoons sugar; 1/4 teaspoon ground cinnamon; 1/4 teaspoon vanilla extract; Garnish: fresh figs

15 ingredients

6 steps

Ingredients

1 1/2 cups dried Black Mission figs
1 cup butter, softened
1 1/2 cups sugar
1 1/2 cups firmly packed brown sugar
4 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Garnish: fresh figs

Directions

1

Cut figs in half; cover with hot water. Let stand 20 minutes; drain and set aside.
2

Beat 1 cup butter at medium speed with an electric mixer about 2 minutes or until creamy; gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition.
3

Combine flour, baking soda, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 10-inch springform pan. Top with fig halves.
4

Bake at 300° for 1 hour and 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on rack.
5

Melt 2 tablespoons butter in a small saucepan over medium heat; add sugar and cinnamon, stirring until sugar dissolves. Stir in 1/4 teaspoon vanilla. Brush over top of cake. Garnish, if desired.
6

Note: 3 cups fresh figs can substitute for dried