As Easter quickly approaches and you’re thinking about dessert recipes, you could always make carrot cake, but add a twist to your luncheon menu. We know fresh fig season is almost here but don’t wait and make the moist fig cake below with Greek yogurt frosting for cake devouring. Blue Ribbon Orchard Choice and Sun-Maid California dried mission figs make this cake a possibility all year long.
When it comes to Snacking cake is just a sneaky way of bringing cake into morning or afternoon snacks and we are all in when it comes to this moist fig cake that couldn’t be easier to bake. Essentially, you whisk the dry ingredients, fluff the butter and sugar, and alternate between adding the buttermilk and flour until just combined. Then, you stir in walnuts and California Figs. And, you could stop there, dusting it with powdered sugar. But the Greek yogurt frosting for cake adds a tangy flavor that might make you swipe the bowl. Yogurt, figs, and walnuts are a classic breakfast combination, so we have a hunch you’ll far hard for this moist fig cake.
Moist Fig Cake with Greek Yogurt Frosting
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup + 2 tablespoons buttermilk
- 1/2 cup chopped walnut pieces
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid Mission Figs, stemmed and coarsely chopped
Heat oven to 350°F. Lightly grease the 9×9’’ cake pan.
In a medium bowl whisk together the flour, baking powder, baking soda, cardamom, and salt. Set aside.
In a standing mixer fitted with paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 2-3 minutes. Next, add egg and mix on medium-low until fully combined.
Add vanilla to container with buttermilk, and gently mix. With the mixer on lowest speed, add flour mixture and buttermilk in three additions, beginning and ending with the flour. After the last addition of the flour, scrape down the sides, then add the walnuts and figs and fold everything together a few times by hand with a spatula.
Pour batter into the prepared pan, and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. Place the cake on a wire rack and cool completely.
Make the frosting: Beat the yogurt and cream cheese together with a standing or hand-held mixer on medium speed until smooth. Add the powdered sugar, vanilla, and pinch of salt, and continue beating until light and fluffy. Taste and add more sugar if desired.
Once the cake has cooled, top with Greek yogurt frosting and garnish with figs.
Equipment: 9×9-inch cake pan, standing or handheld mixer, medium bowl, whisk, spatula, cooling rack
Recipe and photos by Kristan Raines.