Honeyed Fig and Rye Cake With Brown Butter Frosting Recipe - Los Angeles Times

Ingredients

• 113 grams (1/2 cup) unsalted butter, at room temperature, plus more for the pan
• 70 grams (1/2 cup) all-purpose flour, plus more for dusting
• 148 grams (1 cup) whole-grain dark rye flour (or whole-grain wheat flour)
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 156 grams (3/4 cup) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup whole milk
• 1 teaspoon pure vanilla extract
• 455 grams (1 pound) ripe figs, preferably Turkish, Black Mission or another purple/black variety, stems removed
• 1/2 cup water
• 1/4 cup honey
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon pure vanilla extract
• 3 tablespoons fresh lemon juice
• 113 grams (1/2 cup) unsalted butter
• 270 grams (2 cups) powdered sugar
• 2 tablespoons whole milk