https://entertainingwithbeth.com/fresh-fig-cake-recipe-with-crumb-topping I had to cut off the sides and bottoms to get rid of the burnt areas while the middle was still mildly soft. Add egg and beat well. I still made the filling/topping, layered the cake with it, and just cut the cake into bars so as not to waste it. I made this cake 2 days ago for a bunch of fig fanatics. Even cut up and froze pieces for later. Bake the cake until golden and a skewer inserted in the center comes out clean, 45 to 55 minutes. Amount is based on available nutrient data. Your daily values may be higher or lower depending on your calorie needs. Wonderful recipe! Nutrient information is not available for all ingredients. So that's good if you have lots of figs and not much time. Every time I stuck a toothpick in the middle, it came out with crumbs so I kept baking until I realized I'd ruin the cake if I kept going. Add comma separated list of ingredients to include in recipe. Information is not currently available for this nutrient. I didn't use the icing since I wasn't doing a layer cake- I used Caramel Frosting VI. Next time I will make a lighter batter, probably substituting oil for the butter, and I will puree the figs (and double the amount to 2 cups in the batter!) My son REALLY loved it. Again, it's a good recipe, wonderfully sweet and satisfying! If top starts to brown too quickly cover with foil until fully baked through. I still made the filling/topping, layered the cake with it, and just cut the cake into bars so as not to waste it. Every time I stuck a toothpick in the middle, it came out with crumbs so I kept baking until I realized I'd ruin the cake if I kept going. I made this yesterday & today it's here on "Recipes of the Day!" To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Plus, I burned the outer edges and bottom while trying to get the middle to cook. Such a moist and flavoursome cake. In a small bowl combine flour, baking powder, salt and cardamom. Near my home I came across a fig tree on what once was a market garden area. I chopped the figs up, with skin on, and combined them into the batter as well as the filling mixture. Amazingly good with your morning coffee. Amazingly good with your morning coffee. Set aside. It is not often I come across a "fig cake," and I am glad that I did because this turned out to be a real treat for all of us. There were so many figs both fallen and on this tree I brought them home and then went on the net to see what we could do with them. That would change this recipe from something of a coffee cake or scone-like creation to more of an after dinner cake, which is more what I'm looking for. Percent Daily Values are based on a 2,000 calorie diet. The cake is a nice light golden color with brown edges. with a little of the evapourated milk before blending the figs with the batter. So that's good if you have lots of figs and not much time. Fold in vanilla and almond extracts and 1 cup chopped figs. with a little of the evapourated milk before blending the figs with the batter. I placed a thin layer of batter in the greased bundt pan, added the cooled filling, then topped that with the rest of the batter. Whisk to combine and set aside. Place a serving platter on top of the pan and invert the cake… Unfortunately, this made the batter so dense, the layers hardly rose. This recipe makes a moist, though somewhat dense, cake. An excellent way to use fresh figs. I suspect most of my problem was taking the advice of other reviewers. The batter is as easy to create as anything out of a box--in other words, very easy! Most people won't think twice about serving basic cornbread when is on the table. this link is to an external site that may or may not meet accessibility guidelines. I used buttermilk in place of evaporated. The figs are in season towards the end of summer and are around $5.99 a pound. Entertaining with Beth, « Couscous Salad with Dried Fruit, Chickpeas and Mint. Stir in the candied ginger. Sprinkle crumble on top of figs and cake, evenly distributed. In a large mixing bowl, cream butter with the sugar until fluffy. I wouldn't change a thing! I don't think pureeing the figs is such a bad idea, but I'd leave it at 1 cup in the batter, not 2. In a medium bowl, sift together flour, salt and baking powder. I enjoyed the sweet smell of the figs baking up in the oven. I had to cut off the sides and bottoms to get rid of the burnt areas while the middle was still mildly soft. That would change this recipe from something of a coffee cake or scone-like creation to more of an after dinner cake, which is more what I'm looking for. Spread thinly between cooled cake layers and on top. No matter what time I make it this cake is not around long enough to see the next sunrise. Allrecipes is part of the Meredith Food Group. This recipe makes a moist, though somewhat dense, cake. I used 1 lb. Add flour … Divide into two prepared 8-inch round cake pans. We ate more than half of the cake up while it was still luke warm. I will definitley be making this again very soon. 5-10 fresh figs (depending on size) sliced vertically (or sliced pears or sliced apples would be great too!). That would change this recipe from something of a coffee cake or scone-like creation to more of an after dinner cake, which is more what I'm looking for. Again, it's a good recipe, wonderfully sweet and satisfying! Although this cake did not come out quite right when I made it, it still tasted delicious. Plus, I burned the outer edges and bottom while trying to get the middle to cook. Then stir in the walnuts. Spray a 9” cheesecake pan with baking spray and set aside. Your email address will not be published. This recipe makes a moist, though somewhat dense, cake. with a little of the evapourated milk before blending the figs with the batter. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Unfortunately, this made the batter so dense, the layers hardly rose. I'd definitely make this cake again, but will stick closer to the original recipe and ignore the reviewers! © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Bring to a boil. My neighbor just gave us a sack full of figs & I didn't know what to do with them! As I wanted more of a dessert cake than a coffee cake, I took the advice of the two reviewers who suggested increasing from 1 to 2 cups of chopped figs in the batter and pureeing those figs with the evaporated milk before adding to the batter. of fresh figs which equaled 3 cups needed for this recipe. I baked this at 325 degrees for 50 minutes. It is a moist, tender and flavorful cake with the right amount of everything! I think the variable juiciness of fresh figs may give different results each time so you have to be flexible when making it. In a large bowl combine eggs, oil, sugars, water and vanilla extract. Add the dry ingredients to the wet ingredients and whisk slowly to combine. This is one of my favorite brunch recipes because the cake is so light and delicate and can also be made with pears or sliced apples in the fall. Despite all my troubles, the bars were still delicious. You saved Fresh Fig Cake to your. Next time I also might puree the figs first & maybe use 2 cups. Although this cake did not come out quite right when I made it, it still tasted delicious. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Fresh Fig Recipes Make Healthy Easy Recipe. Next time I will make a lighter batter, probably substituting oil for the butter, and I will puree the figs (and double the amount to 2 cups in the batter!) Run a thin knife around the sides of the pan to loosen. Transfer the cake to a rack and cool in the pan for 50 minutes. Set aside. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. As I wanted more of a dessert cake than a coffee cake, I took the advice of the two reviewers who suggested increasing from 1 to 2 cups of chopped figs in the batter and pureeing those figs with the evaporated milk before adding to the batter. It is not overly sweet and a very pleasant ending to a meal. I suspect most of my problem was taking the advice of other reviewers. (I used a heaping cup of chopped.) We ended up splitting the layers, toasting them in the toaster oven, and adding butter, to eat the cake like a slab of a scone. This cake turned out to be a pleasant surprise! This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice. Add the melted butter and stir with a fork until a crumble forms. The edges have a slight tender crisp to it and I can see the layer of fig filling in the cake when sliced. Bake cake for 50 mins-1 hour, or until a skewer comes out clean. To make crumble, whisk together the flour, baking powder, salt, sugars and cinnamon until combined. This cake is really good- I used a 13x9 pan. I don't think pureeing the figs is such a bad idea, but I'd leave it at 1 cup in the batter, not 2. Thanks for submitting- & thanks to my neighbor Leroy! So that's good if you have lots of figs and not much time. The cake cooked thoroughly and I placed it aside for 35 minutes until it was luke warm/cool to the touch. Add egg and beat well. It is somewhat dense and I had a mouthful of sweet figs in every bite. Reduce heat to a simmer and cook until thickened, about 20 minutes. This recipe was just so lovely we returned for more figs over several weeks. Not only is this cake absolutely delicious but this Fig Bundt Cake recipe is a spectacular easy diabetic recipe.Remember, there’s no magical diabetic diet but it is the healthiest way to eat! The change I made was to bake this in a bundt pan. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Amazingly good with your morning coffee. In a large mixing bowl, cream butter with the sugar until fluffy. Everyone went wild over it. Add flour mixture alternately with the evaporated milk. (with no nuts) It was good too- although I would have liked a little more- next time I will use 1 1/2 times as much. The batter is as easy to create as anything out of a box--in other words, very easy! Add comma separated list of ingredients to exclude from recipe. Whisk to combine. 370 calories; protein 7g 14% DV; carbohydrates 71.7g 23% DV; fat 6.9g 11% DV; cholesterol 39.8mg 13% DV; sodium 357.1mg 14% DV. We ended up splitting the layers, toasting them in the toaster oven, and adding butter, to eat the cake like a slab of a scone. Despite all my troubles, the bars were still delicious. We ended up splitting the layers, toasting them in the toaster oven, and adding butter, to eat the cake like a slab of a scone. Again, it's a good recipe, wonderfully sweet and satisfying! Spray two 8-inch round cake pans with vegetable oil spray. This Fresh Fig Cake Recipe with Crumb Topping is so delicious and perfect for entertaining in the late summer when figs are in season. 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