Fresh Fig Cake

Fresh Fig Cake
Staff Writer
Holly Clegg

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!

20
Servings
276
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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.

 

Nutritional Facts

Total Fat
11g
16%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
8mg
3%
Carbohydrate, by difference
36g
28%
Protein
7g
15%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
27mg
3%
Choline, total
4mg
1%
Fiber, total dietary
3g
12%
Folate, total
61µg
15%
Iron, Fe
2mg
11%
Magnesium, Mg
12mg
4%
Niacin
3mg
21%
Phosphorus, P
129mg
18%
Selenium, Se
12µg
22%
Sodium, Na
365mg
24%
Water
15g
1%
Zinc, Zn
1mg
13%

Fig Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Fig Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.