Fig Coffee Cake Recipes

BOURBON-GLAZED COFFEE CAKE WITH FIG PRESERVES

Steps:

• Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the fig preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert again onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and bourbon in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

UPSIDE DOWN FRESH FIG COFFEE CAKE RECIPE

Steps:

• Prepare the pan. Line the bottom of a 9 x 3 inch, round cake pan with parchment paper, and use the butter to grease the entire inside of the pan (including the parchment paper and all the way up the sides). Then, lightly flour just the pan. Set aside.
• Make a crumble with the ingredients. Place the figs, sugar, flour, cinnamon, salt, and butter in a small mixing bowl. Then use your hands to rub the dry ingredients into the figs and butter, until it forms a crumble. (It's okay if it's not 100% blended.)
• Set the oven and prepare the syrup. Preheat the oven to 350°F. Mix 1½ teaspoons of the espresso powder into the syrup.
• Line the bottom of the pan with figs and syrup. Drizzle 2 tablespoons of the espresso-syrup evenly over the bottom or the prepared cake pan. Set aside. Cut the figs into thin (about ¼ inch) slices and place them, in one even layer, on top of the syrup in the pan. Set aside.
• Make the batter. Add the softened butter and the sugar to a large mixing bowl. Mix until it's completely smooth. Then add ¼ cup of the espresso-syrup, vanilla and sour cream. Once you have a smooth consistency again, blend in the eggs, one at a time. Then add the flour, baking powder, baking soda, cinnamon and salt. Stir just until it's mixed in and smooth.
• Assemble. Spoon about half of the batter on top of the fig slices and gently even it out with the bottom of a spoon or offset spatula. Add the filling evenly on top and evenly spread that as well. Then drizzle it with the remaining ¼ cup of espresso-syrup. Spoon the rest of the batter in the pan and smooth it out.
• Bake. Place the cake pan on a baking sheet and bake in the preheated 350°F oven until the top is golden brown and is slightly cracked, about 1 hour. It should rise all the way to the top, if not a tiny bit above it.
• Cool, invert and serve. Let the cake cool in the pan for about 10 minutes. Then use a knife to very carefully go around the edges (only if it seems like it's sticking anywhere). Now place a large serving platter or plate upside down, on top of the cake pan and invert it. Gently remove the parchment paper from the top of the cake. Let it cool for at least an hour before serving.

FRESH FIG AND RICOTTA CAKE

Steps:

• Preheat the oven to 375 degrees F. Butter and flour a 9-inch round springform pan, tapping out the excess flour.
• Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don't worry; the ricotta will make it look lumpy.
• In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not-overlapping concentric circles. Sprinkle with the turbinado sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve warm with crème fraîche on the side.

FIG AND ALMOND CAKE

Steps:

• Heat oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan; set aside. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
• In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
• Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.

SPICED FIG, COFFEE & HAZELNUT CAKE

Steps:

• First, make the sponge. Put the dried figs in a bowl and pour over the coffee. Leave to soak for 30 mins. Heat oven to 180C/160C fan/gas 4. Tip the hazelnuts onto a baking tray and toast in the oven for 5-8 mins until golden brown and aromatic. Tip 75g of the nuts into a food processor (set aside the rest for later) and leave to cool for 10 mins. Meanwhile grease the base and sides of a 20 x 30cm rectangular cake tin with butter and line with baking parchment.
• Whizz the cooled nuts until finely chopped. Add the soaked figs and any remaining coffee, and whizz again to a paste. Add the remaining sponge ingredients to the processor with a good pinch of salt. Blend until well combined, scraping down the sides once or twice and blending again. Scrape into your cake tin, level the surface and bake for 25 mins, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 mins, then flip onto a wire rack, peel off the parchment and leave to cool.
• While the cake cools, make the icing. Put the butter, vanilla and half the sugar in a large bowl. Roughly mash together with a spatula, then blend with an electric hand whisk until smooth. Add the cream cheese and the remaining icing sugar, mash, then blend again until smooth. Split the icing into 2 batches, one for layering and a crumb coat, and one for a final coat. You can chill the icing while the cake cools, but remove it from the fridge 15 mins before using to bring back to room temperature.
• Now assemble the cake. Transfer the cooled cake to a chopping board. Score the sponge at 10cm intervals along the length of the cake, marking out 3 sections, 20 x 10cm each. Cut through, then stack the cakes on top of each other to check they are the same size. Trim any uneven edges, then unstack.
• Put 1 sponge on a cake board or plate. Spread with a little icing and 3 tbsp fig jam, keeping the jam about 1cm from the edges. Top with another sponge, more icing and jam, then sandwich with the final sponge. Use a palette knife to cover the entire cake with the remaining first batch of icing (the crumb coat) - don't worry if it's a little messy. Make sure you fill any gaps between the layers with icing. Once covered, chill for at least 30 mins to firm up the icing. Chill the remaining icing too, but bring it out of the fridge 10-15 mins before the cake so it is ready for spreading.
• Decorate the cake. Remove it from the fridge and cover with the remaining icing. Use a palette knife to create smooth edges, or leave it fairly rough, if you like. Top the cake with the figs, pointy ends up. Put the caramel in a small piping bag, snip off the corner and drizzle over the top of the cake, encouraging it down the sides (or just drizzle it over with a spoon). Roughly chop the remaining toasted nuts and scatter over the top. Serve in slices with extra figs on the side, if you like. Keep leftovers in the fridge for 3 days, but bring to room temperature before eating.

EASY FIG COFFEE CAKE

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.

FIG NEWTON COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease an 8" X 8" or 9" X 9" baking pan.
• 2. For batter cream butter and sugar together and beat in eggs and vanilla.
• 3. Combine flour, baking powder and salt; add to creamed mixture alternately with milk; set aside.
• 4. For filling combine brown sugar, cinnamon and cut in butter until crumbly. Fold in crumbled cookies; set aside.
• 5. Spread a third of the batter into pan. Top with half of the filling. Repeat layers. Top with remaining batter.
• 6. For topping stir together flour, sugars and salt. Cut in butter and stir in oats. Press together and top coffee cake with large crumbles.
• 7. Bake for 35-40 minutes or until golden brown. Cool on a wire rack before cutting.