I believe the heart of a home is the kitchen. Everyone gathers in the kitchen, it's where all the best smells and laughs happen. My mom and I love cooking together. We swear like sailors, drink wine and do bad impressions of Julia Child. It warms my soul. This simple, yet beautiful fig cake takes me back to Summer vacation, cooking with several generations of Southern women. It's made with rich sheep milk yogurt from Bellwether Farms and Summer figs from Utility Research Garden. Easily, one of the prettiest things I've ever made and light as a cloud.
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 tablespoons Lucky Layla Golden Butter, room temp
1/2 cup sugar
1 farm fresh egg
1 lemon, zested
2 teaspoons vanilla extract
1/2 cup Bellwether Vanilla Yogurt
1 pint Utility Research Garden figs, cut in half
1 tablespoon turbinado sugar
Preheat oven to 375. Butter your favorite pie dish and set aside. Whisk flour, baking powder, and baking soda together, set aside. In a stand mixer, cream butter and sugar until light and fluffy. Add egg and continue to beat until mixed. Mix in zest and vanilla, beat until smooth. Set your mixer on the lowest setting and add flour mixture in batches, alternating with yogurt and beginning and ending with flour. Pour batter into prepared pie dish and spread evenly. Arrange figs on top, face up, and push them into the batter. Sprinkle figs with turbinado sugar. Bake for 30 - 35 minutes. Let cool and serve.