Moist Fig Cake With Pecans
You'll love this moist fig cake made with fig jam, pecans, and warm spices—optional fresh figs add the perfect finishing touch!
Servings: 12 Servings
Calories: 369kcal
Equipment
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- ½ teaspoon sea salt
- ⅔ cup pecans (or walnuts, crushed)
- 4 figs (chopped, optional)
Wet Ingredients
- 3 large eggs
- ½ cup buttermilk
- ¾ cup fig jam
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Other Ingredients
- 1 tablespoon unsalted butter (to grease the pan)
- 1 tablespoon all-purpose flour
- ¼ cup fig jam
- 2 tablespoon water
- 6 figs (garnish)
Instructions
Preheat Oven to 350℉ & Prepare Pan
- 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.
Prepare Fig Glaze
- 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.
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.
Nutrition
Serving: 1Slice | Calories: 369kcal | Carbohydrates: 56g | Protein: 5g | Fat: 14g | Cholesterol: 70mg | Sodium: 227mg | Fiber: 3g | Sugar: 34g
