This moist fig cake is bursting with sweet, fresh figs and has a wonderful warm flavor. Perfect for dessert or even a snack with coffee!
When I bake this cake, my whole kitchen smells like a bakery. It makes me feel like a superstar! I love pairing it with a scoop of vanilla ice cream—yummy!
Key Ingredients & Substitutions
Fresh Figs: Fresh figs are the star of this cake! If they’re out of season or unavailable, you could use dried figs, but remember to chop them and soak them in warm water for a bit to soften them.
Yogurt or Sour Cream: This ingredient keeps the cake moist. If you’re dairy-free, consider using coconut yogurt or a dairy-free sour cream.
All-Purpose Flour: While all-purpose flour works great, you can substitute with whole wheat flour for a nuttier flavor, though it may be denser.
Nuts: I like adding walnuts for a crunch, but feel free to skip them if you have nut allergies or prefer a nut-free version.
What’s the Best Way to Ensure a Moist Fig Cake?
To keep your cake moist, focus on the mixing methods and baking time. Don’t overmix the batter; mix just until combined to avoid a dense cake.
- Make sure the butter is softened, not melted. This helps create air pockets for a good rise.
- Use room temperature eggs and yogurt or sour cream. This helps them combine better.
- Keep an eye on the baking time. Insert a toothpick in the center—if it comes out clean, it’s done!
Moist and Delicious Fresh Fig Cake
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain yogurt or sour cream
- 1 cup fresh figs, chopped (about 6-8 medium figs)
- Optional: ¼ cup chopped nuts (walnuts or pecans)
- Optional: 1 teaspoon ground cinnamon
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
To whip up this delicious fig cake, you’ll need about 15 minutes for preparation and around 40-50 minutes for baking. Don’t forget to let it cool afterward, which takes extra time but is totally worth the wait!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon (if you’re adding it). Set this aside for later.
3. Cream the Butter and Sugars:
In a large bowl, use a mixer to beat the softened butter along with the granulated and brown sugars. Do this until the mixture is light and fluffy, which should take about 3-4 minutes. You’ll know it’s ready when it looks nice and airy!
4. Add the Eggs and Vanilla:
Next, add the eggs one at a time, making sure to beat well after each addition. Then, mix in the vanilla extract to add a sweet aroma.
5. Combine with Yogurt or Sour Cream:
Now it’s time to add the yogurt or sour cream. Stir this in until everything is well mixed.
6. Mix in the Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just combined. Be careful not to overmix—this will keep your cake tender!
7. Fold in the Figs and Nuts:
Next, fold in the chopped fresh figs and optional nuts gently into the batter, making sure they are evenly distributed.
8. Prepare for Baking:
Pour the batter into your prepared cake pan. Smooth the top with a spatula to ensure even baking.
9. Bake the Cake:
Place your cake in the oven and bake for about 40-50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
10. Cooling Time:
Once baked, let the cake cool in the pan for 10 minutes. After that, carefully transfer it to a wire rack to cool completely.
11. Serve and Enjoy:
Just before serving, you can dust the top with powdered sugar if you’d like. Now, slice your moist and delicious fresh fig cake, and enjoy every bite!
FAQ for Moist and Delicious Fresh Fig Cake
Can I Use Dried Figs Instead of Fresh Figs?
Yes, you can use dried figs if fresh ones are unavailable. Just make sure to chop them and soak them in warm water for about 15 minutes to soften before adding them to the batter.
How Do I Store Leftover Fig Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If you refrigerate, let it come to room temperature before serving for the best flavor and texture.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, wrap it tightly in plastic wrap, and store it at room temperature. It will stay delicious and moist!
What Can I Serve with Fig Cake?
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also top it with fresh fruit or serve it alongside a cup of coffee for a delightful afternoon treat!
