- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 teaspoon pure vanilla extract or 1/4 teaspoon pure almond extract
- 3/4 cup mascarpone cheese, at room temperature
- 3 tablespoons honey
- 1/3 – 1/2 cup fig jam
- 4 fresh figs, halved
- Place a rack in the center of the oven and heat oven to 350 degrees F. Butter an 8-inch wide and 3-inch tall cake pan and lightly dust with flour.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a small bowl, whisk together sugar, butter, eggs, and buttermilk. Whisk in the vanilla or almond extract.
- Add the buttermilk mixture all at once to the dry ingredients. Stir until just combined and no lumps remain. Spoon batter into the prepared pan.
- In a small bowl stir together the honey and mascarpone. Dollop the mixture atop the cake batter. Dollop jam on top of the cake batter as well and use a butterknife to lightly swirl the two into the cake. Dot with fresh figs, gently pressing not the cake batter.
- Bake for 45-55 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before slicing to serve. Serve plain or with sweetened whipped cream.
- Cake will last, well wrapped in the refrigerator, for up to 3 days.