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–+ servings

Fresh Fig Cake

A yummy way to showcase your fresh figs in a delicious, tender cake
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Servings 12 servings

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.
    Figs quartered in bowl
  • Mash the figs with the potato masher.
    Figs getting mashed
  • Add the chopped pecans to the mashed figs in the bowl.
    Mashed figs with chopped pecans
  • 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.
    Fig cake batter
  • Generously spray the 9 x 9 Pyrex baking dish until well coated.
  • Pour the batter into the Pyrex baking dish.
    Fig Cake Batter in Pyrex baking dish
  • Bake at 350 ℉ for 45-50 minutes.
  • Test for doneness with a toothpick.
  • Cool cake on a rack before serving.
    Fig caked baked and cooling on rack
Tried this recipe?Let us know how it was!