Fig cake is a delightful dessert that combines the sweetness of fresh figs with a moist, tender crumb. This easy fig cake recipe is perfect for any occasion, from a casual family dinner to a more formal gathering. The natural sweetness of the figs complements the cake beautifully, making it a delicious and impressive treat.
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all skill levels.
- Flavorful and Moist: The combination of figs and buttermilk results in a cake that’s both flavorful and moist.
- Versatile: Serve it as a dessert, a snack, or even for breakfast with a cup of coffee.
- Customizable: Add nuts or other fruits to suit your taste preferences.
- Seasonal Appeal: Perfect for enjoying fresh figs in the summer and fall months.
Ingredients & Preparation Notes
- All-purpose flour: The base of the cake, providing structure.
- Baking powder and baking soda: Leavening agents to help the cake rise.
- Salt: Enhances the overall flavor.
- Unsalted butter: Softened for easy creaming with sugar.
- Granulated sugar: Sweetens the cake and helps with texture.
- Eggs: Bind the ingredients together and add moisture.
- Vanilla extract: Adds a subtle flavor enhancement.
- Buttermilk: Contributes to the cake’s moistness and tender crumb.
- Fresh figs: The star ingredient, adding natural sweetness and texture.
- Walnuts: Optional, for added crunch and flavor.
When selecting figs, look for ones that are soft to the touch but not mushy, with a sweet aroma. If you can’t find fresh figs, you can use dried figs, but rehydrate them in warm water first.
Professional Tips & Techniques
- Creaming Butter and Sugar: This step is crucial for incorporating air into the batter, which contributes to the cake’s lightness. Beat the butter and sugar until the mixture is pale and fluffy.
- Alternating Dry and Wet Ingredients: This technique helps prevent overmixing, which can lead to a tough cake. Start and end with the dry ingredients to ensure even distribution.
- Folding in Figs: Gently fold in the figs to maintain their texture and distribute them evenly throughout the batter.
- Checking for Doneness: Use a toothpick to check if the cake is done. It should come out clean or with a few moist crumbs attached.
- Cooling the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. This helps the cake set without breaking.
Recipe Variations
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
- Dairy-Free Option: Use a non-dairy butter substitute and a plant-based milk alternative like almond or oat milk.
- Nut-Free Option: Omit the walnuts or replace them with seeds like sunflower or pumpkin.
- Spiced Fig Cake: Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the dry ingredients for a warm, spiced flavor.
- Lemon Fig Cake: Add the zest of one lemon to the batter for a citrusy twist.
- Fig and Honey Cake: Drizzle honey over the cake before serving for added sweetness and moisture.
- Chocolate Fig Cake: Fold in 1/2 cup of chocolate chips for a chocolatey variation.
- Fig and Orange Cake: Replace the vanilla extract with orange extract and add the zest of one orange for a citrusy flavor.
Serving Suggestions
- Dessert: Serve the fig cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
- Breakfast: Enjoy a slice with your morning coffee or tea for a sweet start to the day.
- Afternoon Snack: Pair the cake with a cup of tea for a delightful afternoon pick-me-up.
- Special Occasions: Decorate the cake with fresh fig slices and a dusting of powdered sugar for an elegant presentation at gatherings.
- Side Dishes: Serve with a fruit salad or a light yogurt parfait to balance the sweetness of the cake.
Storage & Make-Ahead Tips
- Storage: Store the fig cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
- Make-Ahead: You can bake the cake a day in advance and store it covered at room temperature. The flavors will meld and the cake will become even moister.
- Freezing: Wrap the cooled cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: If you prefer to serve the cake warm, wrap a slice in foil and heat in a 300°F (150°C) oven for about 10 minutes.
Frequently Asked Questions
Q: Can I use dried figs instead of fresh?
Yes, you can use dried figs. Soak them in warm water for about 30 minutes to rehydrate before chopping and adding to the batter.
Q: Can I make this cake ahead of time?
Absolutely. You can bake the cake a day in advance and store it covered at room temperature. It will stay fresh and even become moister.
Q: What can I use if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Q: Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then foil, and it will keep for up to 3 months. Thaw at room temperature before serving.
Q: How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If it’s still wet, bake for a few more minutes and check again.
Q: Can I add other fruits to this cake?
Yes, you can add other fruits like apples or pears. Just ensure they are chopped to a similar size as the figs for even distribution.
Q: Is this cake suitable for a gluten-free diet?
You can make it gluten-free by using a gluten-free flour blend, but be sure to check the blend’s instructions for any additional adjustments.
Q: What if I don’t like nuts?
You can omit the walnuts or replace them with seeds like sunflower or pumpkin for a nut-free version.
Conclusion
This fig cake recipe is a delightful way to enjoy the natural sweetness of figs in a moist and flavorful cake. Its simplicity makes it an excellent choice for bakers of all levels, and the versatility of the recipe allows for endless customization. Whether you’re serving it as a dessert, a snack, or even for breakfast, this cake is sure to be a hit.
Give it a try and share your experience with us on social media. Enjoy your delicious fig cake!
Fig Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped figs and walnuts, if using.
- Pour the batter into the prepared cake pan and smooth the top. 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.