Valley Fig Growers

California Fig and Apricot Mini Bundt® Cakes

Makes 6 mini cakes


3/4 cup granulated sugar 

3/4 cup buttermilk 

1/4 cup vegetable oil 

1/4 cup unsweetened applesauce 

1/4 cup chopped crystallized ginger (1 1/2 oz.) 

1 large egg 

1 1/2 cups all-purpose flour 

3/4 teaspoon each baking powder and baking soda 

1/2 teaspoon salt 

8 ounces Blue Ribbon Orchard Choice or Sun-Maid California Golden Figs, stemmed and chopped 

2/3 cup Sun-Maid Dried Apricots, sliced in thin strips (3 ounces) 

1/3 cup packed brown sugar 

2 tablespoons butter, melted  


  1. Preheat oven to 350°F. Coat mini-Bundt‚ pan (6 individual cups)* with vegetable cooking spray. In large bowl, beat sugar, buttermilk, oil, applesauce, ginger and egg. In a separate bowl, combine flour, baking powder, baking soda and salt; add to sugar mixture and beat well. Stir in chopped figs. Combine apricots, brown sugar and butter; spoon mixture evenly on bottom of mini-Bundt‚ cups. Pour batter over apricots, filling each cup to 1/4-inch below rim. Bake 20 minutes until golden brown and toothpick inserted comes out clean. Cool in pan 2 minutes; turn out onto wire rack to cool completely.

*May use large muffin cups.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 563
  • % Calories from Fat 23%
  • Fat 15
  • Cholesterol 47
  • Protein 7
  • Carbohydrates 103
  • Fiber 7
  • Iron 3
  • Sodium 490
  • Calcium 164
  • Potassium 527