*  Exported from  MasterCook  *
 
                               Fresh Fig Cake
 
 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.
 
 
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