This article discusses a recipe for a fig upside-down cake with bay leaf caramel. The cake features ripe figs tossed in brown sugar, arranged in a springform pan, and topped with a caramel made from butter, brown sugar, and bay leaves. The cake batter is a simple vanilla cake made with flour, sugar, baking powder, baking soda, salt, and Greek yogurt. The cake is baked at 325 F for about 60 minutes. Once cooled, the cake is inverted onto a serving plate, revealing the fig and caramel layer on top. It can be served warm or at room temperature, and can be made with other fruits and herbs for variation. Any leftovers can be stored in an airtight container at room temperature or refrigerated.