Fig And Brown Butter Spice Cake

Let's Cook

1. Step 1.

   Combine in a medium saucepan: 1 cup dried figs, chopped; ½ cup Cognac or brandy

2. Step 2.

   Bring to a simmer over medium-high heat, then cover, take off the heat, and let sit for 30 minutes. Melt in a medium skillet: 1 ½ sticks (6 oz or 170g) unsalted butter

3. Step 3.

   Cook over medium heat until the butter crackles and foams and the milk solids turn golden brown (keep a close eye on it, as it can burn quickly). Immediately transfer the brown butter to a large mixing bowl or a stand mixer with the paddle attachment, using a spatula to scrape the brown bits on the bottom of the skillet into the bowl. Beat on medium-low speed until cooled. Sift together into a medium bowl: 2 cups (250g) all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ teaspoon ground cinnamon; ¼ teaspoon ground cloves

4. Step 4.

   Add to the cooled browned butter and beat until smooth: 1 cup packed (230g) brown sugar

5. Step 5.

   Beat in: 1 teaspoon vanilla

6. Step 6.

   Beat in one at a time: 2 large eggs

7. Step 7.

   Add the flour mixture to the butter mixture in 2 parts, alternating with: 1 cup buttermilk (245g) or plain yogurt (240g)

8. Step 8.

   Beat until just combined. Fold in the figs along with any unabsorbed Cognac. Scrape the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes.

9. Step 9.

   Let cool in the pan on a rack for 30 minutes. Invert onto the rack to cool completely. Serve with: Whipped Cream, flavored with Cognac or brandy