A Glorious Browned Butter Skillet Fig Cake to Welcome Early Fall

Step 1:Preheat the oven to 350 degrees.

Step 2:Grab a 10-inch cast-iron skillet and place it over medium heat. Add the butter and cook until it begins to brown and smell nutty, 5 to 7 minutes, stirring to scrape the bottom with a rubber spatula (you’ll want to stir constantly once the solids begin to brown). Once the butter is browned, transfer it to a small heatproof bowl (so that it doesn’t continue to cook) and place to the side to cool.

Step 3:Using a medium-sized bowl, whisk together the sugars, vanilla extract, and eggs. In a separate bowl, combine the flour, baking powder, spices, and salt.

Step 4:Add the dry ingredients to the wet ingredients and mix everything together until the batter resembles a thick cookie dough.

Step 5:Pour in heavy whipping cream and continue to mix until the batter is smooth. Step 6:Add the browned butter to the batter in tiny pours, stirring after each addition. This will help to ensure that the hot butter doesn’t cook the eggs in the cake batter.

Step 7:Once everything is well-combined, pour the batter into the skillet and top with figs. The batter will rise around them, so there’s no need to press them down.

Sprinkle the top with a little bit of brown sugar and place in the oven.

Step 8:Bake for 45 minutes or until a toothpick inserted comes out clean. Allow the cake to cool for at least 15 to 20 minutes before serving. Top with a dusting of powdered sugar if using.