Fresh Fig Cake

• FOR CAKE
• 1/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup evaporated milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup fresh fig, chopped
• FOR FILLING
• 1/4 cup brown sugar, packed
• 1/4 cup water
• 2 cups fresh figs, chopped
• 1 tablespoon lemon juice

1. Preheat oven to 350 degrees F, then spray 2 8-inch round cake pans with cooking spray.
2. FOR CAKE ~ In medium bowl, whisk together flour, salt & baking powder, then set aside.
3. In large mixing bowl, cream butter with sugar until fluffy.
4. Add egg & beat well.
5. Add flour mixture alternately with evaporated milk. Fold in vanilla & almond extracts & 1 cup of the chopped figs.
6. Divide batter between the 2 prepared cake pans & bake 30 minutes, or until a toothpick inserted into the center comes out clean.
7. FOR FILLING ~ In a saucepan, combine brown sugar, water, 2 cups of chopped figs & lemon juice.
8. Brink to a boil, then reduce heat to simmer & cook until thickened, about 20 minutes.
9. Spread thinly between the layers of the cake AND on top.
10. Slice, serve & enjoy!

cake, unsalted butter, sugar, egg, flour, salt, baking powder, milk, vanilla, almond, fresh fig, filling, brown sugar, water, fresh figs, lemon juice

Taken from www.food.com/recipe/fresh-fig-cake-324767 (may not work)