After receiving nearly 10 lbs of figs from a friend I had to begin the hunt for recipes. I love recipe hunting using a key ingredient in the search. The fig search turned up mostly desert and pork recipes which I will gladly participate in but I also found some great other items that I will try out too. Of coarse the first thing out of the tall one’s mouth was could you make a fig pie? I wasn’t really feeling up to rolling dough but I did agree to a cake. So my first fig recipe installment is a delicious fresh fig coffee cake. It is excellent the next day after hanging out in the fridge overnight and served as cold breakfast coffee cake.
Here is the Recipe thanks to Karin Christian found on allrecipes.com. I altered a bit to serve my needs.
Fresh Fig Cake
- 1/4 cup butter, softened
- 1 cup white sugar
- 1 egg
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup chopped fresh figs
- 1/4 cup packed brown sugar
- 1/4 cup water
- 2 cups chopped fresh figs
- 1 tablespoon lemon juice
- Preheat oven to 350 degrees. Spray two 8-inch round cake pans with vegetable oil spray.
- In a medium bowl, sift together flour, salt and baking powder. Set aside.
- In a large mixing bowl, cream butter with the sugar until fluffy.
- Add egg and beat well.
- Add flour mixture.
- Add evaporated milk.
- Fold in vanilla and almond extracts and chopped figs.
- Divide into two prepared 8 inch round cake pans. Bake at 350 degrees for 30 minutes, or until a toothpick inserted into the center comes out dry.
- To make the filling: In a saucepan, combine 2 cups figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.
- With the left over evaporated milk, add a teaspoon of vanilla, a 1/4 cup of powder – mix. Pour over top of cake.