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 Electronic format courtesy of Karen Mintzias