Best 2 Easy Moist Fig Cake Recipes

Baking a mouthwatering and moist fig cake is an art that combines simplicity and delightful flavors. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the journey of creating an easy yet flavorful fig cake. We'll explore the perfect balance of ingredients, the secrets to achieving a moist and fluffy texture, and the finishing touches that elevate your cake to a culinary masterpiece. Let's dive into the delectable world of fig cakes and discover the recipe that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

FRESH FIG CAKE

Fresh Fig Cake image

This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.

Provided by Karin Christian

Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

¼ cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 cup fat-free evaporated milk
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup chopped fresh figs
2 cups chopped fresh figs
¼ cup packed brown sugar
¼ cup water
1 tablespoon lemon juice

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
In a medium bowl, sift together flour, salt and baking powder. Set aside.
In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 71.7 g, Cholesterol 39.8 mg, Fat 6.9 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4 g, Sodium 357.1 mg, Sugar 45.6 g

UPSIDE-DOWN FRESH FIG CAKE

Upside-Down Fresh Fig Cake image

Another appealing fig recipe from The Times-Picayune. Our area is full of fig trees - heavy with fruit not yet ripe. Many folks do not even eat their figs anymore! I am glad to help them out!! The article noted that dried figs reconstituted with hot water can be substituted if fresh figs are not available.

Provided by Busters friend

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

12 tablespoons unsalted butter
1/2 cup light brown sugar, packed
2 tablespoons honey
10 fresh figs, stems removed, cut in half
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/2 cup whole milk

Steps:

Preheat oven to 350 degrees. Butter a 9-inch cake pan with 2-inch sides. Line the bottom of the pan with parchment paper and butter the parchment.
In a small saucepan over medium-low heat or in the microwave, melt 4 tablespoons of the butter. Stir in the brown sugar and honey until smooth. Pour the sauce into the prepared cake pan. Arrange the figs, cut sides down, in concentric circles over the sauce. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. In another bowl, with an electric mixer on medium speed, beat the remaining 8 tablespoons butter with sugar and vanilla until lightened in color and texture, 2 to 3 minutes. Add the eggs 1 at a time, beating until well combined after each. Beating on low speed just until combined after each addition, add dry ingredients in 3 parts, alternating with the milk in 2 parts. Spoon the batter evenly over the figs.
Bake the cake until golden and a skewer inserted in the center comes out clean, 45 to 55 minutes. Transfer the cake to a rack and cool in the pan for 50 minutes.
Run a thin knife around the sides of the pan to loosen. Place a serving platter on top of the pan and invert the cake. Gently lift off the pan and remove the parchment paper. Spoon over the cake any of the sauce that has run off, and serve warm.

Tips:

Use fresh, ripe figs for the best flavor.
If you don't have fresh figs, you can use dried figs that have been soaked in hot water for 30 minutes.
To make sure the cake is moist, use a combination of butter and oil in the batter.
Don't overmix the batter, or the cake will be tough.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it.
For a richer flavor, use a cream cheese frosting.
Garnish the cake with fresh figs or dried fig slices.

Conclusion:

Fig cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist texture, sweet flavor, and beautiful appearance, it is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this fig cake recipe a try.

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