The early summer days have yielded figs galore. I’m lucky enough to have received two different types of figs from family and friends this week. What am I to do with so many figs?
Fig Cake
Adapted from Open-Faced Plum Cake, Martha Stewart
- 1/2 cup butter, at room temperature, divided
- 3/4 cup plus 2 tablespoons sugar
- 1 large egg
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 14 large black figs, halved
- 1/4 teaspoon ground cinnamon
Preheat the oven to 400ºF. Grease two round cake pans (8-inch or 9-inch diameter) and set aside.
Cream 6 tablespoons of the butter with 3/4 cup sugar in the bowl of an electric mixer. Beat in the egg and then the milk. The mixture may look a little curdled, it will be fine.
Sift together the flour, baking powder and salt in a separate bowl. Add this mixture to the wet ingredients. Gradually increase the mixing speed to make a smooth batter.
Divide the batter between the two greased pans and smooth it out to cover the bottom of the pans. Lay the fig halves on top of the batter in a pretty pattern.
Mix the 2 tablespoons of sugar with the cinnamon in a small bowl. Sprinkle the cinnamon sugar over the figs and cake batter. Dot the fig halves with the remaining butter.
Bake until the edges are golden and the cake has puffed around the figs. Serve warm with coffee or tea.
The kids loved this cake and polished off their first slice before I had a chance to eat mine! They both had a second piece before we headed to the park to enjoy a brief reprise from the 100 degree weather.
midnitechef 
That just looks fantastic, I love the texture of figs! c
They get so chewy but soft as they bake in this cake. One of the best things I’ve made in a while 🙂 Will you try this C?
That cake looks so pretty!
It’s already gone too!
I dream of this sort of treat but I usually just end up eating ’em out of hand. Love me some figs!!
I had pounds upon pounds that were very ripe, they had to be baked somehow 😛 Don’t want to waste those precious figs!