9 ratings

Fresh Fig Cake


I look forward to fig season to make this incredibly moist cake (we couldn’t quit eating it), and even if you’re not a fig fan, you will be a huge fan of this cake, I promise.   No fuss-you don’t even have to peel figs!


For the cake

  • 1/3 Cup canola oil
  • 1 1/2 Cup sugar
  • 1 Teaspoon vanilla extract
  • 2 eggs
  • 1 egg white
  • 2 Cups all-purpose flour
  • 1 Teaspoon baking soda
  • 1 1/2 Teaspoon ground cinnamon
  • 1 Cup buttermilk
  • 1 Cup coarsely chopped fresh figs, stems removed
  • 1/2 Cup chopped pecans
  • Glaze (see recipe below)

For the glaze

  • 1/4 Cup sugar
  • 2 Teaspoons light corn syrup
  • 1 Tablespoon butter
  • 1/4 Cup buttermilk
  • 1/4 Teaspoon baking soda
  • 1/2 Teaspoon vanilla extract


For the cake

Preheat the oven 350 degrees.  Coat  a bundt pan with nonstick cooking spray.

In mixing bowl, cream together the oil, sugar, and vanilla.  Add the eggs and the egg white, one at a time, beating well after each addition until creamy.  

In small bowl, combine the flour, baking soda, and cinnamon.  Add  the flour mixture to the sugar mixture, alternating with buttermilk and ending with flour.  Beat after each addition.

Stir in the figs and pecans.  Bake for 40-45 minutes, until the top springs back when touched.  Let the cake cool 10 minutes, then invert onto serving plate.  Pour the glaze (recipe follows) over  the hot cake. 

For the glaze

In a small nonstick pot, combine all of the ingredients except for the vanilla and bring to a boil for 4 minutes over medium heat, stirring constantly.  Add the vanilla and pour over  the hot cake.