It was late summer and I knew figs had to be involved. And this time, it was figs and lavender. I am such a huge fan of fruit and herb.
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 And you know what else is nice about this cake? No beating, no whipping, just mix the ingredients.

Sometimes a girl needs to leave her mixers alone.

To be honest, I was a bit apprehensive about this cake because I wasn't sure brown sugar, figs and lavender would all go very well together, but I was pleasantly surprised. Also there's almond flour in the cake, so it has a nice nuttiness to it. It's not really your light, fluffy airy cake. It's dense, rich and comforting. My friend ate the cake leftovers for dinner the next day. True story.

Recipe Source: My own creation
Servings: 8

Ingredients:

The topping

Black mission figs: 10 (fresh), stemmed and sliced into halves
Dark brown sugar: 1/2 Cup, firmly packed
Salted Butter: 5 Tbsp
Lavender: 1/4 Tsp

The cake

All purpose flour: 3/4 cup
Almond flour: 1/4 cup
White Sugar: 3/4 cup
Unsalted butter: 1/2 cup, melted
Eggs: 2
Sour Cream: 1/2 cup
Salt: 1/4 Tsp
Baking Powder: 1/2 Tsp
Lavender: 1/4 Tsp
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Melt the salted butter and dark brown sugar in a saucepan till you smell that caramel, the mixture will bubble and this whole thing should take 3-4 minutes on medium-high heat.
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Pour the caramel on the bottom of an 8 inch baking pan, and arrange the fig slices on the caramel. Sprinkle 1/4 tsp lavender on this arrangement.
Pretty, no?
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The cake is super easy.

Mix all dry ingredients. All-purpose flour, almond flour, sugar, lavender, baking powder and salt.

Mix all wet ingredients into the dry ingredients. Melted butter, beaten eggs and sour cream.

Mix everything. Mix mix.

Pour batter onto the pan, and bake at 350 degrees for 30 minutes or until a toothpick comes out clean. I would recommend checking every few minutes after 20 minutes.
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Serve the cake warm, or at room temperature. It is a wonderful world of the salted brown sugar caramel, fresh fruit and lavender.