Why You’ll Love This Fig Cake Recipe
You’re going to love this Fig Cake recipe because it combines the rich, sweet flavor of figs with a moist, tender crumb that’s simply irresistible.
The moment you take a bite, you’ll experience a delightful blend of spices that create warmth and comfort. Plus, the texture is incredibly satisfying—soft yet sturdy enough to hold up to the luscious cream cheese frosting.
I can’t help but smile when I see the toasted pecans peeking through, adding a lovely crunch. Trust me, this cake will become a favorite for gatherings, celebrations, or just a cozy evening at home.
You won’t regret trying it!
Ingredients of Fig Cake
Making a Fig Cake is a delightful adventure that starts with gathering the right ingredients. This cake isn’t just about the figs; it’s a harmonious blend of flavors and textures that come together to create something truly special.
Whether you’re making it for a birthday, a holiday, or just because you feel like it, having everything ready beforehand makes the process so much smoother. So let’s plunge into what you’ll need to whip up this delicious treat.
Ingredients:
- 3 large eggs
- 1 cup sugar
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups fig preserves
- 1/2 cup applesauce
- 1 cup chopped pecans, toasted
- 1.5 (8 ounce) packages cream cheese, softened (total of 12 ounces)
- 5 tablespoons butter, softened
- 2 teaspoons vanilla extract (for frosting)
- 2 cups powdered sugar
Now, when you’re gathering these ingredients, keep a few things in mind. For instance, make sure your eggs are at room temperature; it helps them blend more easily into the batter.
And don’t skip toasting the pecans—they bring out an incredible nutty flavor that adds depth to the cake. Also, if you can find homemade or high-quality fig preserves, go for it! They’ll elevate your cake to a whole new level of deliciousness.
And hey, if you’re not a fan of pecans, feel free to swap them out for walnuts or even omit them entirely. It’s all about making this cake your own.
How to Make Fig Cake
Making a Fig Cake is like starting on a delicious journey, and trust me, you’re going to love every step of it. To start, you’ll need to grab your mixing bowl and an electric mixer—your trusty sidekick in this baking adventure.
Begin by combining 3 large eggs, 1 cup of sugar, and 1 cup of vegetable oil in that mixing bowl. Beat it all together on medium speed until it’s well blended. It’s a satisfying sight, isn’t it? That glossy mixture is just begging for the next ingredients!
Now, pour in 1/2 cup of buttermilk and add 1 teaspoon of vanilla extract. Continue mixing until everything is nicely combined.
In a separate bowl, mix together the dry ingredients: 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cloves, and 1/2 teaspoon of ground nutmeg. This fragrant mix will add a warm, spiced aroma to your cake.
Gradually add this dry mixture to your wet ingredients, beating just until blended. Now, here’s where the magic really happens: fold in 1 1/2 cups of fig preserves, 1/2 cup of applesauce, and 1 cup of toasted pecans. The batter will be thin, but that’s perfectly okay. You want it to be light and airy.
Next, it’s time to pour that luscious batter into two greased and floured 8-inch round cake pans. Slide them into a preheated oven set at 350°F and let them bake for about 35 to 40 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean.
Patience is key here. Once they’re out of the oven, allow them to cool in the pans for 10 minutes before flipping them onto wire racks to cool completely.
And while you’re waiting, you can prepare the cream cheese frosting. Combine 12 ounces of softened cream cheese with 5 tablespoons of softened butter and 2 teaspoons of vanilla extract, mixing until smooth.
Gradually add in 2 cups of powdered sugar—just be careful not to overbeat; you want it creamy, not runny. Finally, spread that dreamy frosting between the layers and on top and sides of your cake.
How easy was that? Now, all that’s left is to enjoy a slice (or two) straight from the fridge.
Fig Cake Substitutions & Variations
When it comes to Fig Cake, there’s plenty of room for creativity and personalization. I love experimenting with different ingredients to make it my own.
For a twist, you can swap out fig preserves for peach or apricot preserves—both add a unique flavor. If you’re not a fan of pecans, try walnuts or leave them out entirely!
You can even replace buttermilk with yogurt for a tangy kick. For a gluten-free option, use almond flour instead of all-purpose flour.
Whatever you choose, feel free to adjust spices like cinnamon or nutmeg to suit your taste. Enjoy the journey!
What to Serve with Fig Cake
To enhance the delightful flavors of a Fig Cake, I often recommend serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
The creaminess complements the cake’s rich texture beautifully. If you’re feeling adventurous, try pairing it with a drizzle of caramel sauce or a sprinkle of toasted pecans for added crunch.
A cup of hot coffee or tea also goes perfectly, balancing the sweetness.
For a rejuvenating twist, consider serving it with a side of sliced fresh fruit, like strawberries or peaches, which adds a bright contrast to the figs.
Enjoy!
Additional Tips & Notes
Serving Fig Cake with ice cream or whipped cream adds a delightful touch, but there are plenty of other tips that can enhance your baking experience.
First, make sure your eggs and buttermilk are at room temperature for better mixing. I find that toasting the pecans brings out their flavor beautifully.
If you want a spiced twist, consider adding a pinch of ginger. Always check your cake a few minutes before the suggested bake time to avoid overcooking.
Finally, don’t skip refrigerating the cake before serving; it helps the flavors meld together wonderfully. Enjoy your baking adventure!