Orange-Fig Teacake with Caramel Glaze

Prepare a 9-inch springform pan (or a cake pan with at least 2-inch high sides) by spraying it with baking spray (or buttering it) and sprinkling with 2 tablespoons of sugar for sprinkling.

Preheat oven to 350°F (175°C).

Zest one orange and add the zest to a mixing bowl.

Peel both oranges, removing all pith, then slice them into 1/4-inch rounds.

Cut the fresh figs in half.

In the mixing bowl, combine the softened unsalted butter, orange zest, and 1 cup of sugar. Beat until fluffy.

Add the eggs, 3/4 cup heavy cream, and vanilla extract. Beat well until combined.

Sift the all-purpose flour, cardamom, salt, and baking powder into the batter and gently incorporate until just combined.

Arrange the halved figs and orange slices in a single layer at the bottom of the prepared pan, then spoon the cake batter evenly over the fruit.

Gently spread the batter evenly over the fruit layer. Tap the pan lightly on the counter to release any air bubbles and ensure the batter settles into all crevices around the fruit.

Bake at 350°F (175°C) for approximately 45 minutes, or until a cake tester inserted into the center comes out clean. Let the cake cool slightly in the pan before inverting it onto a cooling rack to cool completely.

While the cake is cooling, prepare the caramel glaze.

In a saucepan, combine 1 cup of sugar and 1/3 cup of water over medium-high heat.

Cook, without stirring, until the sugar turns a golden amber color. Remove from heat and carefully add the 1/2 cup warmed heavy cream, stirring constantly with a wooden spoon. The mixture will bubble vigorously; this is normal.

Continue stirring and add 2 tablespoons of butter. Set the caramel glaze aside to cool for a few minutes.

Once the cake is completely cool, brush the still-warm caramel glaze evenly over the top.

Store any leftover caramel glaze in an airtight container in the refrigerator. Reheat in the microwave for 15-30 seconds before serving, if desired, or drizzle on individual slices of cake.