Batter: Cream shortening, add sugar and vanilla and cream thoroughly. Add beaten egg and mix thoroughly. Sift dry ingredients, and add alternately with milk. Spread half the batter in greased 8-inch cake pan. Cover with fig filling and add remaining batter. BAke 45 minutes at 350 F.
Filling: Rinse figs with hot water, then chop fine. Blend with remaining ingredients for coffee-cake filling.
Reprinted with the permission of The California Fig Advisory Board
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Try this as a breakfast on Thanksgiving or Christmas morning. A holiday is a holiday.
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