Calimyrna Fig Sour Cream Cake with Caramel Cream Sauce 

Calimyrna Fig Sour Cream Cake with Caramel Cream Sauce 
Ingredients Serves: 12
INGREDIENTS
Caramel Sauce
1/4 cup sweet butter
3/4 cup dark brown sugar
2 tablespoons fresh lemon juice
1/4 cup maple syrup
2 tablespoons heavy cream
1/4 teaspoon salt
1/4 teaspoon fennel seeds

Cake 
12 dried California Calimyrna figs
Zest and juice of 1 lemon
4 ounces butter, softened
1/2 cup granulated sugar
1 whole egg, separated
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1/4 cup buttermilk
1/2 teaspoon vanilla 

Caramel Cream Sauce
1/4 cup Caramel Sauce from above
3/4 cup cream 

Cooking Instructions 
PROCEDURE
For Caramel Sauce, combine butter, brown sugar, lemon juice, maple
syrup, salt and fennel seeds in a saucepan. Heat to a boil; remove
from heat and cool to room temperature. Stir in cream until smooth.
Reserve 1/4 cup of sauce. Set all aside.
For Cake, remove and discard stems from figs; cut lengthwise into
quarters, then slice crosswise about 1/4-inch thick to make 1-1/2
cups; set aside. Zest or grate peel from lemon, and set aside. Do not
discard peeled lemon.
Preheat oven to 350°F. Butter and flour twelve 1-cup ramekins or small
foil cups; set aside on baking sheet. Combine butter and sugar in
mixing bowl; blend with spoon or electric mixer until creamy. Beat in
egg and egg yolk, separately. Combine flour, baking powder and salt in
small bowl; mix well, and stir into egg mixture, a little at a time. 
In same small bowl, combine sour cream, buttermilk and vanilla; blend
well; stir into flour-butter mixture just until smooth. Do not over
mix. Spoon 3 tablespoons batter into each prepared ramekin.
Divide and sprinkle fig pieces and lemon zest, evenly, over all.
Divide and spoon 1 tablespoon Caramel Sauce onto each small cake. Bake
at 350°F for approximately 15 minutes or until sauce is bubbling and
toothpick inserted in center of cakes comes out clean. Cool in molds
for at least 15 minutes before turning onto wire racks to cool
completely.
To serve, turn cakes sauce-side up and dust with powdered sugar. Then,
just before serving, combine 1/4 cup reserved Caramel Sauce with 3/4
cup cream and stir until smooth, adding a little lemon juice, if
desired and serve in pitcher to pour over cakes. 
Note:This recipe may also be baked in 9-inch round cake pan. Just line
the bottom with a circle of parchment paper, butter and flour,
generously. Spread batter evenly in pan and top with sliced figs and
one-half of Caramel Sauce, spread evenly, on top. Bake at 350°F for 25
minutes or until pick inserted in center comes out clean. Let cool in
pan for 15 minutes and turn onto wire rack to cool completely. Turn
onto serving plate so that figs and sauce are on top. Cut into 12
wedges and serve with Caramel Cream Sauce to pour over. 
Nutrition facts per serving:Calories 380 (48% from fat); Total Fat 21g
(sat 13g, trans -0-g);Sodium  150mg;  Potassium 250mg; Cholesterol
75mg; Carbohydrate 48g (Dietary  Fiber 3g, Sugars 37g,); Protein 3g.
Daily Values:  Vit. A 15%; Vit. C 4%; Calcium 10%; Iron 8%