Ingredients:

  • 1/2 cup (100g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1/4 cup (57g) unsalted butter, cold and cubed
  • 2 cups (250g) all-purpose flour
  • 1 tsp (4g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 3/4 cup (180ml) buttermilk, room temperature
  • 8-10 oz (250g) fresh figs, stems removed and quartered
  • 1 tbsp (8g) all-purpose flour

Instructions:

  1. In a small bowl, whisk together 100g all-purpose flour, brown sugar, and cinnamon.
  2. Using a fork or fingertips, work the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized lumps.
  3. Place the streusel mixture in the refrigerator to keep the butter chilled.
  4. Preheat the oven to 350°F (175°C) and grease a 9x9 inch square baking pan, lining the bottom with parchment paper.
  5. In a medium bowl, whisk together 250g all-purpose flour, baking powder, baking soda, and salt.
  6. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, approximately 3 minutes.
  7. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  8. Alternately add the dry flour mixture and the buttermilk to the creamed butter mixture, stirring until just combined.
  9. Toss the quartered fresh figs in 1 tablespoon of flour, then gently fold them into the batter.
  10. Pour the batter into the prepared pan and spread evenly.
  11. Sprinkle the chilled cinnamon streusel evenly over the top of the batter.
  12. Bake for 1 hour or until a toothpick inserted into the center comes out clean.