FIG COFFEE CAKE
"My mother-in-law shared this recipe with me," writes Angel Retherford of Laughlin, Nevada. "I have reinvented it by using different flavors of Fig Newtons. My favorite version is made with apple-cinnamon, but be sure to try the raspberry, too."
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. In another bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Fold in crumbled cookies., Spread a third of the batter into a greased 8-in. square baking dish. Top with half of the filling. Repeat layers. Top with remaining batter. Bake at 350° for 35-40 minutes or until golden brown. Cool completely on a wire rack before cutting.
Nutrition Facts : Calories 432 calories, Fat 16g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 476mg sodium, Carbohydrate 69g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
EASY FIG COFFEE CAKE
Make and share this Easy Fig Coffee Cake recipe from Food.com.
Provided by southern chef in lo
Categories Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Combine brown sugar, 2 tablespoons of butter, cinnamon, and crumbled fig cookies; mix well and set aside.
- Beat eggs in large mixer bowl until frothy. Add sugar and melted butter; beat well.
- in another bowl combine flour, baking powder, and salt. Gradually add flour mixture to the egg mixture mixing alternately with the milk; mix well. Stir in vanilla.
- Pour 1/2 the batter into a greased 8-inch square pan. Top with half of the fig mixture. Pour remaining batter over fig layer. Sprinkle the remaining fig layer on top of batter in a lattice fashion.
- Bake at 350°F for 40 to 45 minutes or until cakes test done.
Nutrition Facts : Calories 358.2, Fat 12.5, SaturatedFat 6.8, Cholesterol 73.7, Sodium 345.9, Carbohydrate 58.1, Fiber 1.4, Sugar 36.9, Protein 4.8
FRESH FIG CAKE
This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.
Provided by Karin Christian
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
- In a medium bowl, sift together flour, salt and baking powder. Set aside.
- In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
- Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
- To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 71.7 g, Cholesterol 39.8 mg, Fat 6.9 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4 g, Sodium 357.1 mg, Sugar 45.6 g
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