Recipe: Fresh Fig Cake

[bayoutider]

Share
 

INGREDIENTS:
2/3 cup sugar
1/4 cup butter - (1/2 stick)
1/4 cup vanilla yogurt
2 large eggs
1 cup unsifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
12 large fresh purple figs
Confectioners sugar or honey for topping

DIRECTIONS:
Heat oven to 350°F. Lightly butter or coat 9-inch springform pan with nonstick cooking spray; set aside.

In large bowl, beat sugar and butter until well mixed with electric mixer on medium speed. Beat in yogurt and eggs until blended. Reduce mixer speed to low and gradually beat in flour, baking powder, and cinnamon.

Spread batter into greased pan. Cut stem end off each fig and cut each fig lengthwise in half. Arrange figs, alternating cut surfaces and skin sides up,around rim of pan on top of batter. Arrange remaining figs in center of cake batter.

Bake 40 minutes or until toothpick inserted in cake near center comes out clean. Cool cake in pan on wire rack to lukewarm. Loosen side of pan from cake and remove pan rim.

Either sprinkle with confectioners sugar or drizzle with fresh honey. Place cake on serving plate and serve warm.

Excellent snacking cake with coffee or hot tea. Tall glass of milk ain't bad either.

[bayoutider]

INGREDIENTS:

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

DIRECTIONS:

Preheat oven to 350 degrees F. 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 alternately with the evaporated milk. Fold in vanilla and almond extracts and chopped figs.

Divide into two prepared 8 inch round cake pans. Bake at 350 degrees F 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.