This soft and delicious fig cake has a middle layer of homemade spiced fig preserves and a top crunchy streusel layer for a combination of flavors and textures that will leave your mouth wanting another bite.
• 750g fresh figs (Mission, Brown Turkey, etc.)
• 80g maple sugar, maple syrup, brown sugar or honey
• ¼ tsp ground cinnamon
• 1/8 tsp ground cardamom
*You can also purchase it instead of making it.
• 300g = 2 cups + 1/3 cup all-purpose flour
• 6g = 1tsp baking soda
• 4g = 1 tsp baking powder
• ¼ tsp salt
• 170g = 6oz = 1.5 sticks unsalted butter
• 200g = 1 cup sugar
• 156g = 3 large eggs
• 250g = 1 full cup sour cream
• 6g = 1 tsp pure vanilla extract
• 126g = 4oz = about 1 cup Fig preserves
• 50g = ¼ cup+2T all-purpose flour
• 50g = ¼ cup sugar
• 50g = 3T +1 ½ tsp unsalted butter
• 50g = ½ cup chopped almonds (or walnuts)
1. Wash the figs, cut the tip off and cut them in half or quarters depending on their size.
2. Place them in a small pot with the rest of the ingredients.
3. Cook on medium heat for about 30-40 minutes or until they have released most of their water, are soft and with the texture of preserves.
4. Just as a note, I like some large fruit pieces in my preserves, so I don’t cut them too small and I don’t process it after it’s done. However you could if you preserve a smoother consistency.
5. Remove from the heat and let it cool completely. This preserve is also delicious on a toast or with scones as well as part of a cheese platter.
1. Combine flour, butter and sugar and mix with the paddle attachment or by hand until the ingredients are incorporated but not soft.
2. Add the chopped nuts and mix them in
3. Spread the streusel in a small baking pan or plate and place in the fridge for at least one hour or in the freezer for 20-30 minutes.
4. This streusel can be made ahead of time and kept frozen in a zip-top bag.
1. Preheat the oven to 350ºF
2. Line the bottom of an 8” cake pan with parchment paper and spray the bottom and sides with cooking spray. Set aside.
3. Combine the dry ingredients in a bowl and sift them once.
4. Mix the butter and sugar until light and fluffy. Make sure you scrape down the bottom and sides of the bowl once or twice to make sure it’s all mixed in.
5. Add the eggs and the vanilla. Mix for a few seconds on medium speed. Stop and scrape down sides and bottom of the bowl. Mix again for a few seconds. The eggs don’t need to be fully incorporated, in fact, it’s better not to overmix to prevent the cake from getting tough.
6. Alternate the dry ingredients and the sour cream in two rounds, scraping down the sides and bottom after each addition.
7. Give it a quick 2-3 second fast mix and you are done with the batter.
8. Add half of the batter into the cake pan and spread evenly with a small spatula or a spoon.
9. Spread the fig preserves on top of the batter, making sure not to push it into it.
10. Add and spread the rest of the batter on top of the preserves.
11. Take the streusel from the fridge and place it in a bowl. Grab a bit at a time and squeeze between your fingers to create crumbs. Spread the streusel evenly throughout the surface adding some bigger chunks here and there.
12. Bake for 30 minutes, turn it around and bake for another 15 minutes or until a long toothpick comes out clean from the center and the sides of the cake have slightly pulled apart from the pan.
13. Let cool for 20 minutes over a wire rack. Unmold and let cool completely.