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
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.