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–+ servings

Fig Cake Recipe

Need to use up the last of your fig harvest? Use them to make this fresh fig cake. Enjoy nature's candy in this moist and delicious cake!
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fig cake recipe featured image blog edit 1
Prep Time:15 minutes
Cook Time:1 hour 20 minutes
Total Time:1 hour 35 minutes
Servings: 14
Author: Melissa Bravo-Almazan

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, unsalted softened to room temperature
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 1/2 cups fresh figs, stemmed and chopped

Instructions

  • In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  • In a large bowl, cream together butter and sugar and mix on high speed for about 3 minutes. If using a stand mixer, place these ingredients in the bowl of an electric mixer and use the paddle attachment.
  • Beat in eggs on medium speed, one at a time. Do this for a few seconds until combined. Mix in vanilla extract. Scrape down the sides of the bowl.
  • Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
  • After you wash and stem the figs, chop them into small pieces. Fold chopped figs into the cake batter with a spatula. Coat 8-inch round cake pan with butter and dust with flour. Pour batter into your prepared pan.
  • Arrange sliced figs (optional) over the cake batter before placing in the oven. Place cake in the center of the oven on the bottom rack. Bake at 350°F for 1 hour 20 minutes. A toothpick inserted in the center of the cake should come out mostly clean with a few moist crumbs.
  • Additionally, you can sprinkle a bit of turbinado sugar over the cake before placing in the oven. This will give your cake more of a golden brown color on top.
  • After removing cake from the oven, place it on a wire rack to cool for 30 minutes before removing from the pan. Using a butter knife, gently run it around the edges to separate the cake from the pan. Serve with a dollop of whipped topping and fresh figs.