Remove the stems and the bottom of the figs and slice into rounds. Set aside.

Line a 9 inch spring form pan with foil.

Make sure to press the foil tightly against the pan and grease liberally with shortening. Set aside.

Preheat oven to 350°

Sift together the flour, baking soda, baking powder and salt. Set aside.

Using a hand mixer, cream the butter.

Add the white sugar, brown sugar, vanilla paste and mix together.

Next, alternate adding the buttermilk and dry ingredients. Mixing in between each addition.

Add the lightly beaten egg and continue mixing until fully incorporated. Set aside.

In a microwave safe dish; heat the butter, honey and brown sugar until melted. (about 45 seconds)

Remove from microwave a stir with a fork until it becomes a smooth, caramelly brown glaze.

Pour the glaze into the greased pan and spread into an even layer.

Layer the figs on top of the caramel, there should be about 2 even layers.

Gently pour the batter over the figs in an even layer. Make sure the figs do not separate.

Bake for 30-35 minutes or until the edges are golden brown and a toothpick can be inserted and removed clean.

Remove from oven and allow to cool at least 20 minutes.

Release the sides of the spring form. Peel the foil away from the sides and remove the sides of the pan completely.

Invert the cake onto a platter and remove the bottom of the pan.

Slowly peel away the foil to expose the caramelized fig topping.

Slice and Enjoy!