The article provides a recipe for a fig upside-down cake with bay leaf caramel. The cake is made with fresh figs and a simple vanilla batter. The figs are tossed in brown sugar and arranged in a springform pan. A caramel sauce infused with bay leaves is poured over the figs. The cake batter is then spread over the caramel and fig layer and baked until done. Once cooled, the cake is inverted onto a serving plate and served warm or at room temperature. Different fruits and herbs can be used for variations of the cake.
