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1
Position a rack in the center of the oven, and preheat to 350 degrees.
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2
Add butter to a 9 inch round baking pan and place inside of a warm oven until melted, about 5 minutes.
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3
Remove from oven and sprinkle brown sugar evenly over the butter.
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4
Add figs, flesh side up.
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5
Sprinkle with 1 1/2 tsp of the rosemary.
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6
Fill in the nooks and crannies with walnut pieces.
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7
In a medium bowl sift flour, baking powder, and salt together.
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8
In a separate bowl beat eggs with sugar at medium speed until creamy.
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9
Because I liked this cake better with the eggs added whole rather than separating and adding the egg whites at the end, I beat the eggs and sugar for an additional 3 minutes until they were frothy and small bubbles formed.
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10
Add the flour mixture to the creamed mixture and beat until well combined.
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11
Pour cake batter evenly over the fruit and smooth with a spatula.
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12
Bake for 35 to 40 minutes or until cake is golden and a toothpick into the center comes out clean.
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13
Place on a wire rack to cool for 10 minutes.
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14
Run a blunt knife around the edges of the pan to loosen the cake.
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15
Invert carefully onto a plate.
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16
Serve warm or at room temperature. Leftovers are yummy heated for about 15 seconds in the microwave!
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17
Delicious with a bold cup of java or a cool glass of Chardonnay like this one - Edna Valley 2010 Paragon. Crisp, citrusy with a hint of peach and a small amount of spice. Great paring with the strong lemon base of this cake!
