1 1/2 cups all-purpose flour
1/2 cup packed dark brown sugar
2 tablespoons maple syrup
1 1/2 teaspoons baking powder
1 stick plus 1 tablespoon unsalted butter
1/2 cup milk
2 tablespoons coconut oil
1 teaspoons orange zest
1 teaspoon lemon zest
2 large eggs, at room temperature
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
1 pound of figs ~ cut either in 1/2 or 1/4 or a mixture of both such as in the picture.
2 teaspoons granulated sugar
Adjust oven rack to middle position and preheat oven to 350°F. Whisk flour, brown sugar, baking powder, and salt in a large bowl; set aside.
Heat butter in a 10-inch round cast iron skillet over medium heat, swirling pan occasionally, until butter begins to foam and smells nutty, 5 - 7 minutes. Add the coconut oil and transfer to medium bowl (depending on the consistency of your coconut oil you may need to add it a bit sooner if it needs to melt). Stir in lemon and orange zest. Whisk in milk, eggs, maple syrup, vanilla and almond extract.
Whisk brown butter/milk mixture into dry ingredients, stirring only until batter is smooth.
Grease skillet with remaining 1 tablespoon butter, then scrape batter into skillet. Top with sliced figs, cut side up, pressing gently into batter. Sprinkle with granulated sugar and bake until cake tester inserted in center of cake comes out clean, 25 to 30 minutes.
Transfer skillet to cooling rack and cool cake about 15 minutes; serve warm. Cake may be served at room temperature.
The recipe was inspired by serious eats.