This fig cake is a delightful treat, perfect for showcasing fresh figs when they’re in season. Its tender crumb and natural sweetness make it an impressive yet simple dessert that everyone will love.
Key Ingredients & Substitutions:
- Fresh Figs: Essential for this cake. Ripe, tender figs work best.
- All-Purpose Flour: Standard flour for baking. A 1:1 gluten-free baking mix can be used for a gluten-free option.
- Granulated Sugar: Sweetens the cake. You can slightly reduce the amount if your figs are very sweet.
- Eggs: Provide structure and richness.
- Butter: Unsalted is preferred. Coconut oil can be a dairy-free substitute, but the texture will be slightly different.
- Baking Powder & Baking Soda: Leavening agents for a light cake.
- Milk: Any kind of milk works well (dairy or non-dairy).
- Vanilla Extract: Enhances flavor.
Ingredients:
Main:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 ½ cups fresh figs, stemmed and quartered
Optional:
- Powdered sugar for dusting
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8
- Tools Needed: 9-inch round cake pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This prevents sticking and helps the cake release easily.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure there are no lumps for a smooth batter.
3. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix the batter.
5. Fold in Figs
Gently fold in the quartered fresh figs into the cake batter. This ensures the figs are evenly distributed throughout your delicious fig cake.
6. Bake Your Fig Cake
Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Serve
Let the fig cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, dust with powdered sugar if desired and slice.
Storage Instructions:
Store leftover fig cake tightly covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. To rewarm, you can microwave individual slices for a few seconds until just warm.
Frequently Asked Questions (FAQ):
Q: Can I use dried figs instead of fresh?
A: Fresh figs are best for this recipe. Dried figs will change the texture and sweetness significantly.
Q: How do I know if my figs are ripe?
A: Ripe figs will be soft to the touch, slightly yielding when gently squeezed, and may have a few cracks in their skin.
Q: Can I make this cake ahead of time?
A: Yes, you can bake this fig cake one day in advance. Store it as directed for optimal freshness.
Q: What if I don’t have a 9-inch round cake pan?
A: A 9×9 inch square pan can also work, but baking time might vary slightly. Keep an eye on it.
Q: Can I add nuts to this fig cake?
A: Yes, you can fold in ½ cup of chopped walnuts or pecans with the figs for added crunch.
Q: My cake is sinking in the middle, what happened?
A: This usually means the cake was underbaked. Ensure a skewer comes out clean before removing it from the oven.