Fig Almond Bundt Cake
Indulge in the warm, nutty sweetness of this Fig Almond Bundt Cake, a dessert that combines rustic charm with gourmet flair. Each slice is bursting with tender bits of softened dried figs and a delightful crunch of chopped almonds, perfectly complemented by the cake's buttery, cinnamon-scented crumb. Made with a blend of almond and all-purpose flour for a moist and subtly nutty texture, this bundt cake delivers a unique twist on a classic bake. Quick to prepare with just 20 minutes of prep time, it's an elegant centerpiece for your next brunch or holiday gathering. Finished with a dusting of powdered sugar, this fig and almond creation is as beautiful as it is delicious—perfect with a cup of coffee or tea. Whether you're entertaining or simply treating yourself, this recipe is an irresistible way to highlight the natural sweetness of dried figs.
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Recipe Information
Ingredients
- 1.5 cups dried figs
- 1 cup boiling water
- 0.75 cup unsalted butter
- 1.25 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.5 cup almond flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 0.5 cup chopped almonds
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan thoroughly with butter or nonstick spray. Dust with flour and shake out any excess.
Place the dried figs in a heatproof bowl and pour the boiling water over them. Let the figs soak for 10 minutes to soften. Drain the figs and chop them into small pieces.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes, using a hand or stand mixer.
Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Fold in the chopped figs and chopped almonds using a spatula until evenly distributed in the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired. Slice and serve, enjoying the rich flavors of figs and almonds.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 32.4 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 279 mg | 6% | |
*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.
