Fig Cake Recipe with Fresh Figs in 60 Min

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or Bundt pan with butter and line the bottom with parchment paper.
2. In a medium bowl, toss the quartered fresh figs with lemon juice and 1 tablespoon of flour until lightly coated; set these aside.
3. In a large bowl, beat the softened butter and granulated sugar on medium-high until the mixture looks pale and fluffy (about 3 minutes).
4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and sour cream until smooth.
5. Whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry mixture to the wet ingredients on low speed, mixing just until combined.
6. Using a spatula, gently fold the floured figs into the batter.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
9. While the cake is still warm, brush the top with melted butter and sprinkle with coarse turbinado sugar.