Yummy Spice Cake with Fresh Figs

20130817-202040.jpgGrowing up I was fortunate enough to have a fig tree in my back yard! I looked forward to the month of August, when the figs were ripe and ready to devour! (Despite the fact that I thought they looked like a brain on the inside.) Now that I don’t have the luxury of my own fig tree, I was delighted to find figs at Costco. My experience with consuming figs was solely raw, directly from the tree. I was delighted to find so many fig recipes! I turned this “savory rosemary fig cake” into a deliciously sweet spice cake! It kind of smelled like Christmas when this was baking (if Christmas had a smell, that is). Anyway, I brought this over to a dinner party and it was a big hit, even with the kids ages 2, 3, and 7! Success!

    Ingredients

For the Cake

  • 2 1/2 cups (about 12 1/2 ounces) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup sugar
  • 2 tablespoons grated orange zest
  • 6 tablespoons unsalted butter or smart balance spread at room temperature
  • 1/4 cup vegetable OR coconut oil
  • 2 large eggs, at room temperature
  • 1/4 cup honey
  • 1 cup milk
  • 1 teaspoon pure vanilla extract

For the Figs

  • 2 tablespoons (1 ounce) unsalted butter or smart balance spread
  • 12 figs, rinsed, stems trimmed, and quartered lengthwise
  • Kosher salt (a pinch)
  • 1 teaspoon cinnamon
  • 1/3 cup honey

Directions

  1. For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Coat 9-inch round springform pan with cooking spray. In medium bowl, whisk together flour, baking powder, baking soda, and salt, cinnamon, cloves, and nutmeg; set aside. Pulse sugar and orange zest in food processor until no zest strands.
  2. In large bowl, beat butter, oil, and orange-sugar on medium speed until light, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add honey and beat just until incorporated.
  3. Decrease mixer speed to low and add flour mixture and milk, alternating in three batches. Scrape sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds. Add vanilla and beat once more, just to combine, about 10 seconds.
  4. Scrape batter into prepared pan. Bake until cake tester inserted in cake comes out clean, 40-42 minutes, rotating cake halfway through baking. Transfer cake to cooling rack set inside baking sheet and cool in pan 10 minutes.
  5. Release springform and invert cake onto cooling rack; remove bottom of springform. Invert cake once again and cool completely, about 1 hour.
  6. For the Figs and Assembly: Melt butter in large skillet over medium heat and cook until beginning to brown, 3 to 5 minutes. Add figs and season with salt and cinnamon. Cook until figs soften, about 3 minutes. Stir in honey and remove from heat.
  7. For serving: With a serrated knife, slice the domed top off of the cake (about 1/4 inch). Spoon figs and any released juices on top of cake. Serve & enjoy!

 

 

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One Response to Yummy Spice Cake with Fresh Figs

  1. Pingback: Fresh Fig and Prosciutto Pizza with Balsamic and Feta | Gingergram

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