Since Figs are in season, there is no better way to use them than to bake with them. This Honey Fig Crumble Cake is moist, light, and the perfect coffee cake. This cake is deeply flavorful from the juicy figs, spices ( cinnamon and cardamom), honey, and fig paste. Make it during the weekend and enjoy throughout the week paired with a cup of coffee or tea. You can also make this with pears or apples. This cake won’t disappoint.
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Honey Fig Crumble Cake
Servings: 6
Ingredients
- 4 eggs
- 1 cup grape-seed oil any netural oil or unsalted butter works
- 1/2 cup honey or granulated sugar
- 1/2 cup light brown sugar or granulated suagr
- 1 &3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup yogurt or sour cream
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamon
- 2 tablespoons fig butter optional
- 1& 1/2 cups sliced fresh figs
Crumble
- 2 tablespoons sugar
- 2 tablespoons dark brown sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons melted unsalted butter
- 1/2 cup all-purpose flour
- 1/4 cup chopped walnuts
Instructions
- Preheat oven 350 F
- In a large bowl, whisk brown sugar and eggs ( make sure to add the eggs one at a time).
- Then add the fig butter, honey, cinnamon, cardamom powder and whisk well.
- Add the oil and whisk until fully incorporated.
- Sift in the dry ingredients in two parts. Make sure to not over mix the batter.
- Then add the yogurt and mix just until fully incorporated.
- Pour cake batter into a greased 9-inch pan. You can use any round, square, or rectangle baking pan you have available.
- Top the batter with the sliced figs.
- In a separate bowl, mix the flour, cinnamon, and sugars. Then add the melted butter and stir.
- Add the chopped walnuts and stir until the mixture becomes crumbly.
- Using your clean hands, distribute the crumble over all the sliced figs.
- Place cake pan in the oven on the middle rack and bake for 55-65 minutes uninterrupted. Insert a toothpick in the center to check if the cake is ready.
- Allow the cake to cool for 10-12 minutes in the cake pan before transferring to a wire rack to cool completely. Top the cake with powdered sugar or a glaze and enjoy!
the cake turned out moist and delicious! The recipe was simple and easy to follow
Yay!! So glad you liked the cake 🙂
Can I substitute the yogurt for a dairy free option? Which do you recommend ?
Hi! 🙂 Yes, you can substitute for a dairy free yogurt. Any brand would work here. I like the Forager Project Organic Dairy-Free Unsweetened Plain Cashewmilk Yogurt. I use this yogurt in a lot of desserts.