Paleo fig cake that is moist and the right amount of sweet. I love these with a cup of iced or hot coffee just after cooling, but they freeze well too!
Preheat oven to 350 degrees. Cut parchment paper to fit bottom of cake pan. I like to keep 2 longer tabs, so I can easily lift out - if you're really fancy, I would do 4 tabs. :)
Start glaze on the stove, letting it simmer until liquid is reduced to about half. Muddle the fruit as it softens from the heat.
Combine dry ingredients.
Mix wet ingredients. Add wet to dry ingredients, and combine just until incorporated.
Cut your figs into small slices and arrange them around the perimeter of the cake.
Pour batter into prepped cake pan. Bake in the middle of the oven for 15 minutes.
After 15 minutes, remove cake. Poke about 10 holes in the top of the cake and spoon 1/4 - 1/2 of the glaze on the cake.
Place back into the oven for about 22-25 minutes, or until a toothpick comes out clean.
Allow to cool before removing from pan.
Drizzle glaze, if desired, on pieces while plating and serving.