Fig and Honey Cake with Cream Cheese Frosting

For Fig and Honey Cake, preheat oven to 350°F. Coat bottoms of two 8×1-1/2-inch round cake pans with nonstick spray. Line bottoms of pans with parchment or waxed paper; coat pans with nonstick spray. In medium bowl stir together flour, baking powder, and salt; set aside.

In large bowl beat butter and oil with electric mixer on medium to high speed 30 seconds. Gradually add granulated sugar, beating until well combined. Scrape sides of bowl; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in 1/3 cup fig preserves, buttermilk, honey, vanilla, and almond extract. Add flour mixture; beat until combined. Beat on medium to high speed 20 seconds more. Spread batter evenly in prepared pans.

Bake 35 minutes or until wooden toothpick comes out clean. Cool cake layers on wire racks 15 minutes. Carefully loosen cake layers from edges of pans with thin spatula or butter knife. Remove from pans. Cool completely on wire rack. Place one layer on serving plate. Spread with half Cream Cheese Frosting. Dollop frosting with remaining fig preserves; carefully smooth with back of a soupspoon or small offset spatula. Carefully top with second cake layer. Add Cream Cheese Frosting to top of cake; smooth with small offset spatula. Sprinkle cake with chopped pistachios; garnish with fresh figs. Makes 8 servings.

For Cream Cheese Frosting, in medium bowl place whipped cream cheese and butter. Beat with electric mixer on medium to high speed until combined. Add powdered sugar all at once; mix to combine. Keep unrefrigerated until ready to frost cake.