fig cake is hands-down my new favorite cake!
Figs. They don’t get nearly enough love, IMO. Even from me. And I LOVE figs. And yet I have exactly ONE recipe that uses them (wanna guess?). Unless you count the mention of fig jam in my cheese board post (I didn’t think so).
I think it’s because there are not a lot of inspired (or inspiring) recipes that highlight them. Yes, they can be tossed on salads. Yes, you can top a crostini or pizza with them. But a fig-centric (is that a word?) recipe that is WOW-worthy?
Not so much. Till now – and it gives me the chance to share with you one of my very favorite blogs.
Dee of One Sarcastic Baker is a blogger to follow. Her recipes are as delicious as they are beautifully photographed, and I love to read everything she writes.
So when she shared a picture of this cake – basically figs, figs and more figs – I was IN.
And it is DELICIOUS, in addition to highlighting what makes Dee’s recipes so special.
This cake would have been divine on its own – but Dee added an oat crust base (that did double duty as a streusel-ish topping) as well as a thick layer of fig paste that made it even better.
I did some tweaking to streamline the process; here’s the link to Dee’s recipe if you want to see the inspiration!
If you love figs as much as I do you simply MUST make this recipe!
lightly adapted from One Sarcastic Baker
8 ounces dried figs, divided
Oat Crust/Topping
3/4 cup flour
1/4 cup oat flour (1 ounce of oats, weighed, or a heaping 1/4 cup – grind in the food processor)
1/3 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, at room temperature (have you tried this tip?)
1 egg yolk, at room temperature
1 tablespoon molasses
1 teaspoon vanilla (have you made your own?)
Fig Cake
1/3 cup sour cream
4 tablespoons unsalted butter, at room temperature
1/3 cup brown sugar
1/4 cup granulated sugar
1 teaspoon molasses
1/4 cup vegetable oil
2 large eggs, at room temperature
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons cinnamon
1/4 teaspoon cloves
Take 5 of the figs, chop and set aside. Place the remaining figs in a bowl and cover with boiling water – let sit for 5 minutes, then process in the food processor till smooth. Measure out 1/4 cup and place in a small bowl.
Pre-heat the oven to 350 degrees; grease a loaf pan, line the bottom with parchment paper, grease the paper and dust the pan with flour. Set aside.
Make the oat crust: Beat the dry ingredients to blend on low speed. Add the butter and beat till incorporated. Add the egg yolk, molasses and vanilla and beat again. Divide the dough into two pieces, wrap in plastic wrap and pop in the freezer. Wipe out your mixer bowl.
Make the cake: Add the sour cream to the 1/4 cup fig puree and mix till smooth; set aside. Beat the butter, both sugars and molasses for 5 minutes. Scrape down the sides, add the vegetable oil and beat for 5 minutes. Scrape down the sides and add the eggs. Beat till smooth. In a medium bowl combine the flour, baking powder, baking soda, salt cinnamon and cloves. Add to the mixer in three additions, alternating with the fig/sour cream mixture. Fold in the chopped figs.
Place one of the oat crust doughs into the bottom of your prepared pan. Use the plastic wrap to press in an even layer. Prick all over with a fork, then top with the reserved fig puree. Pour your cake batter on top and smooth with an angled spatula. Crumble the other oat crust over the top.
Bake till a tester comes clean, about 1 hour. Cool in pan on a wire rack.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/10/01/fig-cake/
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
Looks good! I love figs too!
Yay! You will LOVE this cake!