Add egg and beat well. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top. This was a wonderfully moist and fruity cake that we really enjoyed -- reminiscent of holiday fruitcake. So that's good if you have lots of figs and not much time. 5-10 fresh figs (depending on size) sliced vertically (or sliced pears or sliced apples would be great too!). Your daily values may be higher or lower depending on your calorie needs. I baked this at 325 degrees for 50 minutes. Whisk to combine. I chopped the figs up, with skin on, and combined them into the batter as well as the filling mixture. The change I made was to bake this in a bundt pan. I suspect most of my problem was taking the advice of other reviewers. (with no nuts) It was good too- although I would have liked a little more- next time I will use 1 1/2 times as much. You saved Fresh Fig Cake to your. Although this cake did not come out quite right when I made it, it still tasted delicious. of fresh figs which equaled 3 cups needed for this recipe. I will definitley be making this again very soon. Pour cake batter into pan, arrange figs cut side up, in a circle around the cake. I placed a thin layer of batter in the greased bundt pan, added the cooled filling, then topped that with the rest of the batter. Amount is based on available nutrient data. Divide into two prepared 8-inch round cake pans. We ended up splitting the layers, toasting them in the toaster oven, and adding butter, to eat the cake like a slab of a scone. Set aside. Bake cake for 50 mins-1 hour, or until a skewer comes out clean. This tastes like Nabisco Fig Newton Bars, only BETTER and TASTIER - and in a cake! Add flour mixture alternately with the evaporated milk. Most people won't think twice about serving basic cornbread when is on the table. In a medium bowl, sift together flour, salt and baking powder. Next time I also might puree the figs first & maybe use 2 cups. Not only is this cake absolutely delicious but this Fig Bundt Cake recipe is a spectacular easy diabetic recipe.Remember, there’s no magical diabetic diet but it is the healthiest way to eat! Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray. Info. I made this cake 2 days ago for a bunch of fig fanatics. That would change this recipe from something of a coffee cake or scone-like creation to more of an after dinner cake, which is more what I'm looking for. Every time I stuck a toothpick in the middle, it came out with crumbs so I kept baking until I realized I'd ruin the cake if I kept going. This recipe was just so lovely we returned for more figs over several weeks. Next time I will make a lighter batter, probably substituting oil for the butter, and I will puree the figs (and double the amount to 2 cups in the batter!) with a little of the evapourated milk before blending the figs with the batter. Plus, I burned the outer edges and bottom while trying to get the middle to cook. this link is to an external site that may or may not meet accessibility guidelines. It is not often I come across a "fig cake," and I am glad that I did because this turned out to be a real treat for all of us. Near my home I came across a fig tree on what once was a market garden area. We ended up splitting the layers, toasting them in the toaster oven, and adding butter, to eat the cake like a slab of a scone. In a large mixing bowl, cream butter with the sugar until fluffy. To make crumble, whisk together the flour, baking powder, salt, sugars and cinnamon until combined. Add egg and beat well. That would change this recipe from something of a coffee cake or scone-like creation to more of an after dinner cake, which is more what I'm looking for. Unfortunately, this made the batter so dense, the layers hardly rose. https://entertainingwithbeth.com/fresh-fig-cake-recipe-with-crumb-topping But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Nutrient information is not available for all ingredients. So that's good if you have lots of figs and not much time. Bake the cake until golden and a skewer inserted in the center comes out clean, 45 to 55 minutes. Congrats! I think the variable juiciness of fresh figs may give different results each time so you have to be flexible when making it. We ended up splitting the layers, toasting them in the toaster oven, and adding butter, to eat the cake like a slab of a scone. We ate more than half of the cake up while it was still luke warm. Entertaining with Beth, « Couscous Salad with Dried Fruit, Chickpeas and Mint. Add the dry ingredients to the wet ingredients and whisk slowly to combine. Every time I stuck a toothpick in the middle, it came out with crumbs so I kept baking until I realized I'd ruin the cake if I kept going. The batter is as easy to create as anything out of a box--in other words, very easy! I'd definitely make this cake again, but will stick closer to the original recipe and ignore the reviewers! I leave out the water in the fig topping and use a little more lemon juice sometimes some zest. If top starts to brown too quickly cover with foil until fully baked through. To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. I had to cut off the sides and bottoms to get rid of the burnt areas while the middle was still mildly soft. (I used a heaping cup of chopped.) It is not overly sweet and a very pleasant ending to a meal. I still made the filling/topping, layered the cake with it, and just cut the cake into bars so as not to waste it. I used 1 lb. This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice. Add flour … Place a serving platter on top of the pan and invert the cake… That would change this recipe from something of a coffee cake or scone-like creation to more of an after dinner cake, which is more what I'm looking for. Amazingly good with your morning coffee. Again, it's a good recipe, wonderfully sweet and satisfying! The figs are in season towards the end of summer and are around $5.99 a pound. As I wanted more of a dessert cake than a coffee cake, I took the advice of the two reviewers who suggested increasing from 1 to 2 cups of chopped figs in the batter and pureeing those figs with the evaporated milk before adding to the batter. Amazingly good with your morning coffee. Allow to cool and serve for tea time or for Sunday brunch. Unfortunately, this made the batter so dense, the layers hardly rose. The cake cooked thoroughly and I placed it aside for 35 minutes until it was luke warm/cool to the touch. I don't think pureeing the figs is such a bad idea, but I'd leave it at 1 cup in the batter, not 2. This Fresh Fig Cake Recipe with Crumb Topping is so delicious and perfect for entertaining in the late summer when figs are in season. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This is one of my favorite brunch recipes because the cake is so light and delicate and can also be made with pears or sliced apples in the fall. Allrecipes is part of the Meredith Food Group. Such a moist and flavoursome cake. Your email address will not be published. I wouldn't change a thing! Fold in vanilla and almond extracts and 1 cup chopped figs. This recipe makes a moist, though somewhat dense, cake. 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