At the end of summer, figs are abundant. My friend Deet is always so generous about sharing from her trees. She also shared this wonderful recipe for fig cake that is so delicious and tender. It is great for dessert alone or warmed and served with a scoop of vanilla ice cream. My favorite time to eat it though is in the morning with my coffee. I hope you enjoy this as much as I have.
Fresh Fig Cake
A yummy way to showcase your fresh figs in a delicious, tender cake
Equipment
- oven preheated to 350 ℉
- 3 Medium-sized bowls
- 1 Potato masher
- 1 Spatula
- 1 whisk
- 1 9 x 9 Pyrex dish
- 1 Cooling Rack
Ingredients
Wet Ingredients:
- 3 each Eggs
- 1/4 cup Oil (I use Avocado, but any neutral one will do)
- 1/2 cup Milk (or buttermilk for a tangy finish)
- 1 tsp Vanilla extract
Dry Ingredients:
- 2 cups Flour
- 1-1/2 cups Sugar
- 1 tsp Kosher salt
- 1 tsp Baking soda
- 1 tsp Cinnamon, ground
- 1/8 tsp Cloves, ground
- 1/4 tsp Nutmeg, ground
To Fold In:
- 1-1/2 cups Fresh figs
- 1/2 cup Pecans (roughly chopped)
Other:
- Pan spray (as needed)
Instructions
Method of Preparation:
- Wash and de-stem the figs.
- Cut the figs into quarters.
- Mash the figs with the potato masher.
- Add the chopped pecans to the mashed figs in the bowl.
- In one bowl, whisk together the wet ingredients.
- In another bowl, whisk together the dry ingredients.
- Mix the wet ingredients into the dry ingredients until just incorporated.
- Fold the mashed pecans and chopped pecans into the batter.
- Generously spray the 9 x 9 Pyrex baking dish until well coated.
- Pour the batter into the Pyrex baking dish.
- Bake at 350 ℉ for 45-50 minutes.
- Test for doneness with a toothpick.
- Cool cake on a rack before serving.
Tried this recipe?Let us know how it was!
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