Preheat the oven to 350ºF.

Place the fig slices in a large bowl. Add 1 tablespoon of blood orange juice, 2 teaspoons of blood orange zest, ¼ cup of granulated sugar, and 1 tablespoon of cornstarch. Toss gently to coat, being careful not to break up the tender fig slices.

Melt 3 tablespoons of butter in a small pot over medium heat. Once melted, add ½ cup light brown sugar and 2 teaspoons corn syrup. Stir to combine. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color. Add 2 tablespoons of heavy cream and whisk until smooth. Turn off the heat.

Pour the mixture into the prepared cake pan and smooth it into an even layer. Refrigerate for 15 minutes.

Sift ¾ cup all-purpose flour, ¼ cup Dutch-process cocoa powder, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside. Using an electric hand-mixer, cream 4 tablespoons butter with ½ cup granulated sugar in a large mixing bowl until light and fluffy. Add 2 eggs and mix until smooth and creamy.

Add half the dry ingredients and beat with the mixer until just combined. Add half the whole milk and beat until incorporated. Add the remaining dry ingredients and the remaining whole milk, along with 2 tablespoons of blood orange juice and 1 teaspoon of vanilla extract. Beat until just combined. Don’t overmix the batter!

Remove the cake pan from the refrigerator. Arrange the figs, cut-side down, in a single layer. Use your hands to press the figs gently into the caramel layer. Spoon any excess liquid from the bowl over the figs.

Spoon the batter over the figs and smooth it into an even layer.

Transfer the cake to the oven for 48 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake stand for at least 30 to 45 minutes at room temperature.

Place a large plate over the cake pan and carefully flip the cake onto the plate. Use a small butter knife to tap over the pan to encourage the release of the cake. Once the cake has been transferred to the plate, cut and serve with whipped cream on top. Enjoy!