Fig Upside Down Cake

This was inspired by Robbins Haii's cake, from Bear Creek Farm. I didn't have ground cardamom, so made a couple substitues. This is a delicious cake! 5-6 Fresh Figs sliced in half crosswise 1/2 cup sugar 1/4 cup water 1 cup flour 1 tsp baking powder 1/2 tsp salt 1 tsp ground cardamom (I substitute 1/8 tsp each of ground coriander, allspice and cinnamon) 4 tbsp butter 3/4 cup brown sugar 2 eggs 1 tsp vanilla extract 3/4 cup sour cream 1/2 tsp. salt Preheat the oven to 350 degrees. Grease an 8 inch pan with butter. Place a parchment paper circle on the bottom, grease that as well. (I used a springform pan, but any baking pan will do)
 Slice the figs and arrange them on the bottom of the pan (make sure to place the better looking side to face towards the bottom and avoid using end pieces of the figs — eat it as a snack). 
 In a small pot over medium heat, add the sugar and water. DO NOT STIR. Leave the mixture untouched until it turns lightly golden brown, about 10-12 minutes. Keep a close eye on the last few minutes. Immediately remove from heat and pour over the figs. 
 In a medium bowl combine the flour, baking powder, salt and spices. 
 In a stand mixer beat together butter and brown sugar until well incorporated, about 2-3 minutes. One at a time, add the eggs mixing in between each addition. Add in the vanilla extract and sour cream, mix well. In two batches add the dry ingredients and mix until just incorporated. 
 Pour the cake batter over the figs in the pan and place into the oven for 30-35 minutes, or until a skewer comes out clean. Allow the cake to set for 5 minutes. 
 Run a knife along the edge of the cake if needed. Place a large plate over the top of the cake and then gently flip over and lift off pan. Serve with whipped cream.