Black Mission Fig Cake

Ingredients

• 0.3 teaspoon baking soda 
• 1.5 cups firmly brown sugar packed
• 1 cup butter softened
• 2 tablespoons butter 
• 4 large eggs 
• 1.5 cups mission figs dried black
• 8 servings garnish: figs fresh
• 3 cups flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon salt 
• 1 cup cup heavy whipping cream sour
• 1.5 cups sugar 
• 2 tablespoons sugar 
• 0.3 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 

Equipment

• frying pan
• sauce pan
• oven
• wire rack
• hand mixer
• springform pan

Directions

1. Cut figs in half; cover with hot water.
2. Let stand 20 minutes; drain and set aside.
3. Beat 1 cup butter at medium speed with an electric mixer about 2 minutes or until creamy; gradually add sugars, beating well.
4. Add eggs, 1 at a time, beating until blended after each addition.
5. 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.
6. Pour batter into a greased and floured 10-inch springform pan. Top with fig halves.
7. 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.
8. 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.
9. Brush over top of cake.
10. Garnish, if desired.
11. Note: 3 cups fresh figs can substitute for dried