Fresh Fig Cake

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September means the end of summer, but it also means fresh figs! We absolutely love using fresh figs on cheeseboards, on pizza, and now on a cake! Figs are only in season for a few months out of the year, so we use them as much as we can during the late summer and early fall.

The base of this cake is a classic that we have been using for years – see our Summer Peach Cake. The batter takes just a few minutes to mix together, and it bakes up light and sweet with a good crumb. Here, we topped the batter with freshly sliced figs. We love how they look like little gems nestled into the top of the cake.

Layer on the figs to cover the entire top, so the cake will bake up around the fresh fruit. We add sprinkling of sugar before popping it in the oven to get some beautiful caramelization on the figs. Serve with our lightly whipped cream and a drizzle of honey for some added sweetness.

Fresh Fig Cake

An easy-to-make cake elevated with freshly sliced, ripe figs. A lightly sweet dessert with chewy, caramelized figs and topped with freshly whipped cream and a drizzle of honey.

ingredients

6 Tbsp unsalted butter, softened
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar (plus 2 Tbsp for topping)
1 large egg
1/2 cup milk
1 tsp pure vanilla extract (we recommend Nielsen-Massey)
1 lb fresh figs
honey for drizzling

method

Step 1

Preheat oven to 350°. Line a 9-inch springform pan with parchment paper and butter the sides.

Step 2

Cut off stem and cut fig in half. Remove one slice from each side of fig to remove a bit of the skin and expose more of the flesh.

Step 3

Mix flour, baking powder, and salt in a bowl.

Step 4

In a stand mixer, combine the softened butter & sugar. Mix until light and fluffy (about 3 minutes). Add milk, egg, & vanilla extract. Mix until combined. Add dry ingredients, and mix until just combined.

Step 5

Pour batter into prepared springform pan. Arrange sliced figs on top covering the entire cake. Sprinkle with the remaining 2 Tbsp of granulated sugar.

Step 6

Bake at 350° for 10 mins and then lower oven temperature to 325°. Bake until cake is golden brown and a tester comes out clean (about 55-65 mins).

Step 7

Let cool completely in pan on a wire rack. Slice and serve with fresh whipped cream and a drizzle of honey.

tips

We recommend serving with fresh lightly whipped cream, but you could also serve with vanilla gelato. Store leftovers in an airtight container in the fridge for a few days.

Recipe adapted from Smitten Kitchen.

Print Recipe

Fresh Fig Cake

An easy-to-make cake elevated with freshly sliced, ripe figs. A lightly sweet dessert with chewy, caramelized figs and topped with freshly whipped cream and a drizzle of honey.

Course: Dessert

Keyword: cake, figs

Ingredients

• 6 Tbsp unsalted butter softened
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup granulated sugar plus 2 Tbsp for topping
• 1 large egg
• 1/2 cup milk
• 1 tsp pure vanilla extract we recommend Nielsen-Massey
• 1 lb fresh figs
• honey for drizzling

Instructions

• Preheat oven to 350°. Line a 9-inch springform pan with parchment paper and butter the sides.
• Cut off stem and slice fig in half. Remove one slice from each side of fig to remove a bit of the skin and expose more of the flesh.
• Mix flour, baking powder, and salt in a bowl.
• In a stand mixer, combine the softened butter & sugar. Mix until light and fluffy (about 3 minutes). Add milk, egg, & vanilla extract. Mix until combined. Add dry ingredients, and mix until just combined.
• Pour batter into prepared springform pan. Arrange sliced figs on top covering the entire cake. Sprinkle with the remaining 2 Tbsp of granulated sugar.
• Bake at 350° for 10 mins and then lower oven temperature to 325°. Bake until cake is golden brown and a tester comes out clean (about 55-65 mins).
• Let cool completely in pan on a wire rack. Slice and serve with fresh whipped cream and a drizzle of honey.

Notes

We recommend serving with fresh lightly whipped cream, but you could also serve with vanilla gelato. Store leftovers in an airtight container in the fridge for a few days.