Delight in the sweet, earthy flavors of summer with this irresistible fresh fig cake. Perfect for brunches, tea time, or a decadent dessert, this cake combines the unique taste of figs with a moist, tender crumb that will have everyone asking for seconds.
Why This Recipe Works
- The natural sweetness of fresh figs reduces the need for excessive sugar, making it a healthier option.
- Buttermilk in the batter ensures a moist, tender cake that stays fresh for days.
- A hint of vanilla and almond extract enhances the figs’ flavor without overpowering it.
- The simple glaze adds a beautiful finish and a touch of extra sweetness.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup buttermilk
- 1 1/2 cups fresh figs, stemmed and quartered
- 1 cup powdered sugar
- 2 tbsp milk
Equipment Needed
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Line a 9-inch round cake pan with parchment paper and lightly grease the sides. This ensures your cake releases easily and has a perfect shape. Tip: Always measure your flour correctly by spooning it into the measuring cup and leveling it off to avoid a dense cake.
Mix Dry Ingredients
In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. This step is crucial for evenly distributing the leavening agents and salt throughout the batter, ensuring a uniform rise and flavor.
Cream Butter and Sugar
Using an electric mixer, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy, about 3 minutes. This incorporates air into the batter, contributing to the cake’s light texture. Tip: Make sure your butter is at room temperature to achieve the perfect consistency.
Add Eggs and Extracts
Beat in 2 large eggs, one at a time, followed by 1 tsp vanilla extract and 1/2 tsp almond extract. The extracts add depth to the cake’s flavor, complementing the figs beautifully.
Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter. Gently fold in 1 1/2 cups quartered figs. Tip: Reserve a few fig pieces to decorate the top of the cake before baking for a stunning presentation.
Bake and Cool
Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaze and Serve
Whisk together 1 cup powdered sugar and 2 tbsp milk until smooth. Drizzle over the cooled cake. Slice and serve, enjoying the moist, flavorful bites of fresh fig cake.
Tips and Tricks
For those looking to elevate their fresh fig cake, consider these advanced tips: Toasting the figs lightly before adding them to the batter can intensify their flavor. If you’re out of buttermilk, make a quick substitute by adding 1 tbsp lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes. For a nuttier flavor, substitute half the all-purpose flour with almond flour. Always let your cake cool completely before glazing to prevent it from melting into the cake. Experiment with adding a pinch of cinnamon or cardamom to the dry ingredients for a warm spice note.
Recipe Variations
- Swap fresh figs for dried figs soaked in warm water for 30 minutes for a different texture and concentrated sweetness.
- Add 1/2 cup chopped walnuts or pecans to the batter for a crunchy contrast.
- Layer the cake with fig jam and whipped cream for a decadent dessert cake.
- Use a lemon glaze instead of vanilla for a tangy twist.
- Incorporate 1/2 cup shredded coconut into the batter for a tropical flavor.
Frequently Asked Questions
Can I use frozen figs?
Yes, frozen figs can be used in this recipe. Thaw them completely and pat dry to remove excess moisture before adding to the batter to prevent the cake from becoming too wet.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The glaze may soften over time, but the cake will still taste delicious.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Ensure the blend contains xanthan gum or add 1/2 tsp to mimic the texture of gluten.
Summary
This fresh fig cake is a summer staple, blending the natural sweetness of figs with a moist, tender crumb. Easy to make and versatile, it’s perfect for any occasion. Follow the tips and variations to customize it to your taste.
