Method

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Prepare the Figs: Wash and chop the fresh figs into small pieces. Set aside a few slices for decorating the top of the cake.

Make the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar using a whisk or electric mixer until light and fluffy. This should take about 3-5 minutes.

Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in Figs: Gently fold in the chopped figs until they are evenly distributed throughout the batter.

Pour into Pan: Transfer the batter into the prepared cake pan, smoothing the top with a spatula. Arrange the reserved fig slices on top for decoration.

Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a cooling rack to cool completely.

Serve: Once cool, dust the top with powdered sugar and slice the cake to serve.

Variations

Nuts: Add 1/2 cup of chopped walnuts or almonds for added texture and flavor.

Spices: Experiment with other spices such as nutmeg or cardamom to change the flavor profile.

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.