Valley Fig Growers

Figgy Orange Streusel Cake

Makes 12-16 servings



1/2 cup oats

1/3 cup all-purpose flour

1/3 cup pecans

1/4 cup packed brown sugar

1/4 cup cold butter


1/2 cup butter, softened

1 1/4 cups granulated sugar

3 eggs

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon each ground cinnamon, ginger, nutmeg and salt

1 1/4 cups buttermilk

1 1/2 cups Blue Ribbon® Orchard Choice or Sun-Maid California Figs, stemmed and coarsely chopped

1 tablespoon grated orange zest


  1. Streusel: preheat oven the 350°F. Grease and flour a 10-inch tube pan. Combine all ingredients for streusel in food processor. Pulse just until chunky (or chop nuts and mix with other ingredients). Set aside.
  2. Cake: Beat butter and sugar in large bowl until creamy. Beat in eggs, one at a time. Combine flour, baking powder, baking soda, spices and salt. Add to butter mixture alternating with buttermilk making 3 additions of flour mixture and 2 of buttermilk. Stir in figs and zest. Spread half of batter in prepared pan; sprinkle with half the streusel. Spread remaining batter on top; sprinkle with remaining streusel.
  3. Bake in center of 350°F oven for 50-60 minutes, or until cake tester inserted in center comes out clean. Cool in pan on rack for 20 minutes, then remove and serve warm or cool.
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 315
  • % Calories from Fat 33%
  • Fat 12
  • Cholesterol 63
  • Protein 5
  • Carbohydrates 48
  • Fiber 3
  • Iron 2
  • Sodium 278
  • Calcium 80
  • Potassium 178