Fig Cake Recipe: How to Make Fig Cake With Streusel Topping
Written by MasterClass
Last updated: Aug 19, 2023 • 2 min read
Learn to make a tender, fresh fig cake with crumbly streusel topping fit for any occasion.
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What Is Fig Cake?
Fig cake is a popular dessert during the holiday season when markets are brimming with fresh figs. This fresh fig cake recipe comes together quickly with just a few ingredients, many of which are pantry staples. The addition of cornstarch helps keep this cake tender and moist, and ensures the cake will stay crisp once it is removed from the pan. Lemon juice and zest provide bright citrus notes, while the ground nutmeg in the batter adds a bit of spice.
4 Tips for Making Fig Cake
Making fig cake is simple, but consider these tips to ensure success:
- 1. Use very ripe figs. This cake gets its moisture and tenderness from ripe, mashed figs. Underripe figs will work, but you will need to add extra sugar to compensate for the lack of moisture and the cake may not be as flavorful.
- 2. Add chocolate chips. Try adding some bittersweet chocolate chips or a swirl of fig jam or fig preserves for added depth of flavor.
- 3. Mix in cornstarch. An easy trick for making your own cake flour, mixing cornstarch into all-purpose flour makes for a very tender crumb without having to seek out a specialty ingredient.
- 4. Store your fig cake. Fig cake will keep at room temperature covered in plastic wrap or aluminum foil for a few days, and you can also freeze it. Simply wrap the loaf whole or sliced in a layer of plastic wrap, followed by aluminum foil, and store it for up to six months in the freezer.
Fresh Fig Cake Recipe
makes
1 9-inch cakeprep time
20 mintotal time
2 hr 15 mincook time
55 minIngredients
For the crumb topping:
For the cake:
- 1
Make the streusel. In a medium bowl, mix the light brown sugar, flour, salt, cinnamon, and pecans (if using).
- 2
Pour half of the unsalted butter into the bowl and mix.
- 3
Pour the remaining melted butter over and mix until the streusel resembles wet sand.
- 4
Preheat the oven to 350 degrees Fahrenheit.
- 5
Grease a 9-inch springform pan with nonstick cooking spray or melted butter.
- 6
Combine the flour, cornstarch, baking powder, baking soda, salt, and nutmeg in a mixing bowl. Whisk to distribute evenly.
- 7
In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, oil, eggs, sour cream, buttermilk, lemon juice, lemon zest, vanilla extract, and almond extract. Whip on medium speed until well combined, light and fluffy, about 5 minutes.
- 8
Gently fold the dry ingredients into the wet ingredients with a rubber spatula until just combined.
- 9
Pour the cake batter into the prepared pan.
- 10
Arrange figs on top of the batter, cut-side up, gently pressing into the surface of the cake.
- 11
Sprinkle streusel evenly over the cake.
- 12
Transfer the cake to the oven and bake until a toothpick or skewer inserted in the center comes out clean, 45–55 minutes. Remove cake from the oven and cool completely on a wire rack.
- 13
Run a knife around the inside edge of the cake pan to release the cake anywhere it may be sticking. Unlatch the springform pan. Gently remove the cake from the sides and bottom of the pan, and transfer to a serving plate.
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