Description
This recipe guides you through creating a delicious fig cake, perfect for dessert or a special occasion. The cake is moist, flavorful, and filled with the natural sweetness of fresh figs, complemented by warm spices and a delightful crumb topping.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 pound fresh figs, stemmed and quartered
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, cold and cubed
Instructions
- Prepare the Oven and Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Make the Crumb Topping: In a small bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Add Dry and Wet Ingredients Alternately: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Add Figs: Gently fold in the quartered figs.
- Pour into Pan and Add Topping: Pour the batter into the prepared pan and sprinkle the crumb topping evenly over the top.
- Bake: Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
- For a richer flavor, use brown butter.
- You can substitute dried figs, but rehydrate them first by soaking in hot water for about 30 minutes, then drain and chop.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Prep Time: PT25M
- Cook Time: PT40M
- Category: Cakes
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Protein: 4g