In partnership with Rachel DiNunzio (@bakeswithrach_). Recipe adapted from Sally's Baking.

This cake is a celebration of fig season! The top, built on the bottom of the pan, is an irresistible combination of gooey caramel, tender apple slices, and caramelized fig slices. The cake itself is plush, moist, and scented with cardamom.

Best For: Dessert
Prep Time: 30 minutes
Bake Time: 45 minutes
Total Time: 1 hour 15 minutes, plus time to cool
Serves: 8-10

Ingredients

Topping

• 3 Tbsp (42g) unsalted butter
• ¼ cup (50g) brown sugar
• Pinch of ground cinnamon
• Big pinch of salt
• ¼ tsp vanilla extract
• 1 medium apple, peeled and thinly sliced (we like Pink Lady®)
• 4-5 ripe black figs, sliced

Cake 

• 1 ½ cups (188g) all-purpose flour
• 1 ½ tsp baking powder
• 1 ½ tsp ground cardamom
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp salt
• 1 stick (113g) unsalted butter, room temperature
• ½ cup (100g) granulated sugar
• ½ cup (100g) brown sugar
• 2 eggs, room temperature
• 1 tsp pure vanilla extract
• 6 Tbsp (90g) whole milk

Directions

1. Preheat oven to 350º F and line a 9 in. cake pan with a parchment round.

2. Make the topping: In a small saucepan, combine the butter and brown sugar and cook on medium-low until the butter is melted and the mixture is combined. Continue to cook until the mixture is slightly thickened, about a minute longer. Remove from heat and pour into the bottom of the pan, covering the entire surface.

3. Arrange sliced apples and figs in a pattern around the bottom of the pan, with the apples creating an outer ring, and the figs on the inside. Overlap apples if needed to cover gaps. Set in the fridge to chill while you make the batter.

4. In a small mixing bowl, combine the flour, spices, baking powder, and salt. Set aside.

5. In the bowl of a stand mixer, or in a large bowl with an electric mixer, whip the butter until smooth. Add both sugars and beat until fluffy and slightly paler in color. Scrape down the bowl and beat in the eggs and vanilla until smooth, and then add the dry ingredients. Turn the mixer on low, mixing in the dry as you slowly pour the milk into the mix. Beat until everything is just combined, being careful not to over mix at this point.

6. Pour the batter into prepared cake pan, smoothing it over the filling. Bake until the top is golden, and a toothpick inserted into the center comes out clean, or with just a few crumbs, 40-45 minutes.

7. Cool in the pan for 15 minutes, and then carefully flip onto a plate. Be careful here, as hot caramel could spill out. Let cool fully out of the pan and then serve.