Browned Butter Skillet Fig Cake

Ingredients

• ½ cup unsalted butter
• ¼ cup (50g) granulated sugar
• ¾ cup (150g) light brown sugar, plus extra for sprinkling
• 1 tsp vanilla extract
• 2 eggs, room temperature
• 1½ cups (210g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp nutmeg
• ¼ tsp allspice
• ¼ tsp ground ginger
• ⅛ tsp ground clove
• 1 tsp cinnamon
• Pinch of salt
• 1 cup heavy whipping cream
• 12–15 ripe figs, halved lengthwise
• Powdered sugar for dusting (optional)

Recipe

1. Preheat oven to 350°F. In a 10-inch cast-iron skillet over medium heat, cook the butter until browned and nutty, 5–7 minutes, stirring constantly once solids begin to brown. Transfer to a heatproof bowl to cool.
2. In a medium bowl, whisk together both sugars, vanilla, and eggs. In a separate bowl, combine flour, baking powder, spices, and salt.
3. Add dry ingredients to wet and mix until the batter resembles thick cookie dough.
4. Pour in heavy cream and mix until smooth. Add browned butter in small pours, stirring after each addition.
5. Pour batter into the skillet and top with figs, cut-side up. Sprinkle with a little brown sugar.
6. Bake 45 minutes, or until a toothpick comes out clean. Cool 15–20 minutes before serving. Dust with powdered sugar if desired.