Recipe By : Country Living (July 1998)
Serving Size : 8 Preparation Time :1:30
Categories : Country Living (July 1998) Dessert
Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup sugar
1/4 cup butter -- (1/2 stick)
1/4 cup vanilla nonfat yogurt
2 large eggs
1 cup unsifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
12 large fresh purple figs
Heat oven to 350°F. Lightly butter or coat 9-inch springform pan with
nonstick cooking spray; set aside.
In large bowl, with electric mixer on medium speed, beat sugar and butter
until well mixed. Beat in yogurt and eggs until blended. Reduce mixer speed
to low and gradually beat in flour, baking powder, and cinnamon.
Spread batter into greased pan. Cut stem end off each fig and cut each fig
lengthwise in half. Arrange figs, alternating cut surfaces and skin sides up,
around rim of pan on top of batter. Arrange remaining figs in center of cake
batter.
Bake 40 minutes or until toothpick inserted in cake near center comes out
clean. Cool cake in pan on wire rack to lukewarm. Loosen side of pan from
cake and remove pan rim. Place cake on serving plate and serve warm.
