This is a riff on a Fig Cake by Joy the Baker, so I’ll defer to her for full step by step directions and an ingredients list. What we did differently though, is put peeled and chopped apples on top and baked it in a 9.5 inch round pan instead of a skillet. Also, I can count the times on one had (one finger) that I’ve actually had buttermilk in my house. So no buttermilk either…just milk with vinegar. It’s all about adaptation.
Get the full recipe for this southern staple from Carlene on her blog, Healthfully Ever After!