CARAMELIZED FIG AND WALNUT BREAD

1. Preheat oven to 350°F.  Prepare a loaf pan by coating the inside with a thin layer of melted butter and a dusting of granulated sugar. Set aside. 
2. Combine 2 tablespoons of butter and 2 tablespoons of granulated sugar in a cast iron skillet over medium heat. Melt the butter and stir until the sugar has melted into the butter. Add the figs, cut side down, and cook for 3-5 minutes until the juices start to thicken and the figs begin to caramelize. Remove from heat and set pan aside.
3. In a large mixing bowl, whisk together the all purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon and cardamom. 
4. In the bowl of a stand mixer, with the paddle attachment, combine remaining butter, granulated sugar and brown sugar. Mix together on medium high speed for 3-5 minutes until the sugar is incorporated into the butter and becomes light and fluffy. Stop and scrape the sides of the bowl a couple of times with a spatula. 
5. Whisk together the eggs, Greek yogurt and vanilla in a small mixing bowl. 
6. Remove the mixing bowl from the stand mixer and fold the rest of the ingredients in by hand. In 3 additions, alternate between the dry and wet ingredients - fold in the 1/3 of the dry ingredients, followed by half of the wet ingredients and repeat, ending with the dry. Then fold in 3/4 cup of the walnuts. 
7. Transfer 1/3 of the mixture into the prepared pan, then place a layer of half of the caramelized figs into the batter. Top with another 1/3 of the batter and add the remaining figs. Top with the remaining batter and smooth out the top with an offset spatula.  
8. Top the batter with the rest of the chopped walnuts and a hearty sprinkle of sparkling or raw sugar for crunch. 
9. Bake on 350° for 30 minutes, rotate the pan and bake for another 30 minutes. Lower the temperature to 325°, rotate the pan again and bake for 20-30 additional minutes. The loaf should turn a deep golden brown. A toothpick inserted in the center should come out clean when ready.
10. Allow to cool in the pan for at least 15-20 minutes, then invert the loaf on to a cooling rack to finish cooling. Allow to cool completely before slicing. Then slice and serve with a thick schmear of the Whipped Rosemary Honey Butter (recipe below).

WHIPPED ROSEMARY HONEY BUTTER

1. In the bowl of a stand mixer with the whisk attachment attached, combine butter, honey, salt and 2/3 of the chopped rosemary. Whip until light and fluffy. Transfer to a small bowl and top with remaining rosemary and sea salt flakes. Smear to taste.