Fig Cake
Indulge in the rustic charm of a homemade Fig Cake, a moist and flavorful treat that celebrates the natural sweetness of fresh figs. This luscious cake is infused with warm spices like cinnamon and nutmeg, a hint of orange zest, and a touch of vanilla for a depth of flavor that’s both comforting and sophisticated. The batter is enriched with a combination of granulated and brown sugar for a perfectly balanced sweetness, and each bite is studded with tender pieces of ripe figs. Gently dusted with powdered sugar for an elegant finish, this easy-to-make dessert is perfect for everything from afternoon tea to special gatherings. With its beautifully tender crumb and vibrant fig flavor, this Fig Cake is sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 400 grams Fresh figs
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Unsalted butter, softened
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Whole milk
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper for easier removal.
Wash the fresh figs, remove their stems, and chop them into small pieces. Set aside.
In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the brown sugar and continue beating until incorporated.
Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
Stir in the vanilla extract and orange zest for added flavor.
Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and finish with the dry ingredients.
Gently fold the chopped figs into the batter, being careful not to overmix.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar (if desired) before serving.
Slice and enjoy this delightful fig cake!
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 50.8 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 227 mg | 5% | |
*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.
