This moist fig cake is made with sweet fig jam, crunchy pecans, and a touch of cardamom and cinnamon. Fresh figs can be added on top for an extra touch of beauty and flavor, but even without them, this cake shines! Be sure to try this readers' favorite fig bread recipe next!
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This delicious fig cake is dedicated to all the fig lovers out there who don't have access to fresh figs, or for those who want to enjoy fig cake even when figs are out of season. Using fig jam instead of fresh figs allows you to enjoy this cake year-round. However, fresh figs can be added to the filling and to decorate the top of the cake for even more figgy goodness!
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😍 Why You'll Love This Recipe
- You don't need fresh figs to make this recipe, but you can add them if you have them!
- This easy recipe doesn't require a mixer to prepare, just a couple of mixing bowls!
- Fig cake freezes really well, so enjoy a few fresh slices, then freeze the rest to enjoy later.
🔖 Ingredients & Substitutions
- Figs/Jam: You only need one cup of fig jam to make this recipe. Fresh figs are totally optional! They can be added to the batter and used to decorate the top of the cake.
- Flour: All-purpose flour
- Sugar: I like to add ½ cup of brown sugar and ½ cup of white sugar, but you can use a full cup of either.
- Eggs: Three large eggs
- Butter: Melted unsalted butter - may substitute avocado oil, or melted coconut oil.
- Buttermilk: If you don't have buttermilk, you can mix ½ teaspoon of vinegar or lemon juice with ½ cup of whole milk.
- Nuts: Pecans or walnuts.
- Spices: I added cardamom, cinnamon, and salt, but ground cloves and freshly ground nutmeg are also excellent additions!
- Flavoring: Vanilla extract and almond extract (optional).
*See recipe card for full list of ingredients.
🔪 Helpful Tools
- Mixing bowls
- Spatula
- Bundt pan
- Round platter
- Small saucepan
🥮 How to Make Fig Cake
Preheat oven to 350°F & Prepare Pan
Step 1: Use 1 tablespoon of butter to grease a bundt pan, then sprinkle with flour to coat the bottom and sides. Place the pan on a square sheet of parchment paper and trace the bottom. Fold paper in half, matching the traced lines, and cut with scissors. Fold in quarters, cut the center in an arc, making a hole large enough to fit over the tube in the center. Set parchment paper in place and grease it with butter.
Pro Tip: Start by cutting a smaller hole, then increase, if needed, to fit over the tube.
Step 2: In a large mixing bowl, whisk flour, sugar, baking powder, baking soda, cardamom, cinnamon, and sea salt until combined. Fold in crushed or ground nuts and chopped figs (if using).
Pro Tip: Folding the nuts and figs into the dry ingredients coats them in flour, which keeps them from sinking to the bottom of the cake.
Step 3: In a medium bowl, whisk the wet ingredients (eggs, buttermilk, fig jam, melted butter, vanilla extract, and almond extract).
Step 4: Fold wet ingredients into dry ingredients just until combined. Arrange sliced figs along the bottom of the pan (if using), then pour cake batter over them.
Step 5: Bake the fig cake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then run a thin knife or spatula along the edges of the pan to dislodge the cake. Invert onto a platter or a cooling rack until the cake releases.
Prepare Fig Glaze
Step 6: Add the remaining fig jam and water to a small saucepan and stir over low heat to dissolve the jam until you have a thin fig glaze. Simmer over low heat for 5 minutes until slightly thickened. Strain for a smooth glaze or leave it chunky.
Step 7: Carefully peel the parchment paper off the top of the cake. Brush the tops of the figs and the sides of the cake with glaze. Cool completely before slicing.
Looking for other unique cake recipes? If so, give this krydderkake recipe a try!
🤷🏻♀️ Recipe FAQs
You don't need to peel figs before cooking them. The skin is totally edible, softens when cooked, and actually adds flavor, color, and nutrients.
Absolutely! Figs can be frozen in portions, then defrosted to be used in your favorite recipes. Keep in mind that their texture will change once frozen, so they will be more suitable for preparing recipes like jam, preserves, fig newtons, fig cake, etc.
When you have an abundance of figs, you can freeze them in small portions to be enjoyed throughout the year to make fig jam, fig bread, fig syrup, fig cake, fig margaritas, candied figs, fig scones, and much more!
👩🏼🍳 Pro Tips
- Orange or lemon zest can be added to the batter for a flavor twist.
- You can serve this fig cake recipe with a dollop of vanilla ice cream.
- Store leftovers in an airtight container in the refrigerator for up to a week or freeze in freezer bags for up to 3 months.
🫖 More Fig Recipes
If you enjoy this fig cake recipe, check out these related fig recipes!
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📖 Recipe
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Ingredients
Equipment
Method
- Use 1 tablespoon of butter to grease a bundt pan, then sprinkle with flour to coat the bottom and sides. Place the pan on a square sheet of parchment paper and trace the bottom. Fold paper in half, matching the traced lines, and cut with scissors. Fold in quarters, cut the center in an arc, making a hole large enough to fit over the tube in the center. Set parchment paper in place and grease it with butter.
- In a large mixing bowl, whisk flour, sugar, baking powder, baking soda, cardamom, cinnamon, and sea salt until combined. Fold in crushed or ground nuts and chopped figs (if using).
- In a medium bowl, whisk the wet ingredients (eggs, buttermilk, fig jam, melted butter, vanilla extract, and almond extract).
- Fold wet ingredients into dry ingredients just until combined. Arrange sliced figs along the bottom of the pan (if using), then pour cake batter over them.
- Bake the fig cake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then run a thin knife or spatula along the edges of the pan to dislodge the cake. Invert onto a platter or a cooling rack until the cake releases.
- Add the remaining fig jam and water to a small saucepan and stir over low heat to dissolve the jam until you have a thin fig glaze. Simmer over low heat for 5 minutes until slightly thickened. Strain for a smooth glaze or leave it chunky.
- Carefully peel the parchment paper off the top of the cake. Brush the tops of the figs and the sides of the cake with glaze. Cool completely before slicing.
Nutrition
Notes
- Folding the nuts and figs into the dry ingredients coats them in flour, which keeps them from sinking to the bottom of the cake.
- Orange or lemon zest can be added to the batter for a flavor twist.
- You can serve this fig cake recipe with a dollop of vanilla ice cream.
- Store leftovers in an airtight container in the refrigerator for up to a week or freeze in freezer bags for up to 3 months.
Hilda Sterner says
We hope you enjoy this delicious fig cake!