Fresh Fig Cake

Name: Fresh Fig Cake
Total time: 70
Yield: 8
Ingredients: 0.25 cup butter, softened; 1 cup white sugar; 1 egg; 2 cups all-purpose flour; 0.5 teaspoon salt; 2 teaspoons baking powder; 1 cup fat-free evaporated milk; 1 teaspoon vanilla extract; 0.25 teaspoon almond extract; 1 cup chopped fresh figs; 2 cups chopped fresh figs; 0.25 cup packed brown sugar; 0.25 cup water; 1 tablespoon lemon juice

Recipe by Karin Christian from allrecipes.com

Dessert 1 Hr. 10 Mins.

Ingredients

8 servings

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0.25 cup butter, softened
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1 cup white sugar
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1 egg
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2 cups all-purpose flour
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0.5 teaspoon salt
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2 teaspoons baking powder
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1 cup fat-free evaporated milk

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1 teaspoon vanilla extract
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0.25 teaspoon almond extract
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1 cup chopped fresh figs
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2 cups chopped fresh figs
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0.25 cup packed brown sugar
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0.25 cup water
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1 tablespoon lemon juice

Instructions

Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
In a medium bowl, sift together flour, salt and baking powder. Set aside.
In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.