Upside-Down Fig & Walnut Honey Cake

• For the topping
• 2 fresh, ripe figs, sliced into rounds
• 1/4 cup honey
• 1/4 cup walnuts, crumbled
• For the cake
• 150 grams butter, softened
• 1/2 cup raw sugar
• 1/2 cup brown sugar
• 11/2 cups cake flour
• 3/4 cup milk
• 11/2 teaspoons vanilla essence
• 1 tablespoon cinnamon
• pinch of nutmeg
• pinch of salt
• 2 tablespoons honey
• 1/2 cup walnuts, crumbled
• 5 fresh, ripe figs, diced

1. Preheat the oven to 190u0b0C (375u0b0F) and brush a 10cm (4") deep, 20cm (8") square baking tin with a little oil or melted butter and line with baking paper.
2. To prepare the topping of the cake, drizzle a bit of the honey onto the bottom of the lined pan and lay the fig slices evenly over the bottom of the pan.
3. Scatter over the walnuts, making sure they occupy the gaps in between the slices of fig.
4. Once this is done, drizzle over the rest of the honey.
5. In a bowl, beat the softened butter with a spoon until soft and creamy. Then add the sugars; the brown sugar first, then the raw. Beat until pale.
6. Now add the eggs, one by one, mixing them until well combined.
7. Measure out the flour and the milk, and add them, a third at a time, alternating between the two, starting with the flour.
8. Once this is done and you're left with quite the stiff mix, add the vanilla, cinnamon, nutmeg, salt and honey. Mix until well combined and then fold in the diced figs.
9. Once combined, carefully place mixture into the lined tin.
10. Place in the oven for 40 to 60 minutes, or until a skewer inserted into the centre comes out clean.
11. Stand for 10-15 minutes before inverting onto a plate and tapping out of the tin. Peel the baking paper away and there you have it.

topping, ubc, ubc, cake, butter, sugar, brown sugar, cake flour, milk, vanilla essence, cinnamon, nutmeg, salt, honey, walnuts

Taken from www.epicurious.com/recipes/member/views/upside-down-fig-walnut-honey-cake-1265335 (may not work)