Make sure that your butter is fully softened. If not, microwave sticks of butter in increments of 10-seconds, flipping after each round until fully softened. Set aside.

Preheat oven to 325 degrees. In a large bowl, Whisk together flour, baking soda, baking powder, and salt. Set aside. In another bowl, cream together sugar and butter with a hand or stand mixer for about 3-4 minutes, until light and fluffy.

Add in 1 egg at a time, beating in between each egg until mixed. Add in a splash of vanilla, mix again.

Combine your wet and dry ingredients and mix well. In a round cake pan (9-inch), line the bottom with parchment paper and grease the edges. Melt 2 tbsp of butter on the stove and pour into the cake pan and make sure it's spread evenly.

Slice 9-10 large figs and lay at the bottom of the pan. Sprinkle with brown sugar. Pour cake batter on top of the figs and spread evenly. Bake for 30 minutes to start and then go up in 10-increments from there. Every oven is different so use your best judgement - cake should be golden brown and center should not be jiggly.

While cake is baking, combine some flakey finishing salt, fresh thyme, and orange zest to a bowl - mix well.

Once cake is done, cut the edges with the a knife to ensure it'll come out smoothly. Flip it onto a cutting board or cake stand. Let rest and cool for 30-minutes. Remove cake pan carefully and parchment paper if that came out too. Top with a good amount of honey, and sprinkle with your flakey sea salt + thyme + zest.

Cut into slices and enjoy!