Fantastic Spicy Fig Bundt Cake
Dive into the cozy, tantalizing flavors of this Fantastic Spicy Fig Bundt Cake, a dessert that perfectly marries the richness of dried figs with the warm, aromatic kick of cinnamon, nutmeg, and ginger. Moist and tender thanks to Greek yogurt, this cake is elevated by the natural sweetness of figs that are softened and chopped into delicate bites throughout the batter. The bundt cake's golden-brown crust is complimented by a simple dusting of powdered sugar, offering an elegant finish fit for any occasion. With just 25 minutes of prep time and a stunning presentation, this spiced fig dessert is the perfect centerpiece for holiday gatherings, afternoon indulgences, or cozy weeknight treats.
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Recipe Information
Ingredients
- 1 cup dried figs
- 1 cup boiling water
- 0.75 cup unsalted butter
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.75 cup Greek yogurt
- 2 tablespoons powdered sugar (for garnish)
- 1 as needed cooking spray or butter (for greasing pan)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan or coat it with cooking spray.
Place the dried figs in a bowl and pour boiling water over them. Let them soak for 10 minutes to soften, then drain and chop the figs into small pieces. Set aside.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the pure vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with Greek yogurt (start and end with the dry ingredients). Mix until just combined.
Fold in the chopped figs gently, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar for a simple and elegant finish.
Slice and serve, enjoying the spicy-sweet harmony of figs and warm spices in every bite!
Nutrition Facts
Calories |
4239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.4 g | 211% | |
| Saturated Fat | 97.4 g | 487% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 952 mg | 317% | |
| Sodium | 3649 mg | 159% | |
| Total Carbohydrate | 618.8 g | 225% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 351.4 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 729 mg | 56% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2030 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
