Black Mission Fig Cake

• 1 1/2 cups dried Black Mission figs
• 1 cup butter, softened
• 1 1/2 cups sugar
• 1 1/2 cups firmly packed brown sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons butter
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• Garnish: fresh figs

1. Cut figs in half; cover with hot water. Let stand 20 minutes; drain and set aside.
2. Beat 1 cup butter at medium speed with an electric mixer about 2 minutes or until creamy; gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition.
3. Combine flour, baking soda, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 10-inch springform pan. Top with fig halves.
4. Bake at 300u0b0 for 1 hour and 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on rack.
5. Melt 2 tablespoons butter in a small saucepan over medium heat; add sugar and cinnamon, stirring until sugar dissolves. Stir in 1/4 teaspoon vanilla. Brush over top of cake. Garnish, if desired.
6. Note: 3 cups fresh figs can substitute for dried

dried black, butter, sugar, brown sugar, eggs, allpurpose, baking soda, salt, sour cream, vanilla, butter, sugar, ground cinnamon, vanilla, fresh figs

Taken from www.myrecipes.com/recipe/black-mission-fig-cake (may not work)