Coffee Cake With Figs

TO MAKE THE STREUSEL

Step 1: In a bowl toss together all the ingredients except for the butter (-salt). Add the butter and pinch together with your fingers until it forms a wet crumb.

TO MAKE THE CAKE

Step 2: Preheat oven to 375 degrees F and butter a 12 inch cast iron skillet with 2 teaspoons butter. Cut 1 cup of the figs into eighths. Cut the remaining 2 cups of figs in half lengthwise and set aside.

Step 3: In a mixer fitted with a paddle attachment, cream together 1/2 cup butter and the sugar until light and fluffy (3-5 minutes). Add the eggs one at a time, making sure the first egg is fully incorporated before adding the second. Scrape down the sides of the work bowl periodically with a spatula. Add the cornmeal 1/2 cup at a time until it is incorporated. In another bowl sift together the dry ingredients (flour - salt). In a small bowl whisk together the buttermilk and vanilla. With the mixer on low, add the sifted dry ingredients and the buttermilk mixture, alternately in three batches, ending with the flour mixture. Using your spatula, fold in the sour cream and the one cup of figs cut into eighths.

Step 4: Spoon half the corn-cake mixture into the bottom of the skillet and spread it out with a spatula. Sprinkle the streusel evenly over the top and finish with the remaining batter. Press the halved figs into the top, pink flesh-side up, taking care not to cluster them together at the center. Bake uncovered for 45-50 minutes. Cool completely and serve with whipped cream if desired.