Carrot cake with cream cheese frosting fans—this moist cake with figs is for you. Instead of cream cheese, we use Greek yogurt for a tangy creamy frosting.
Moist Fig Cake with Walnuts and Greek Yogurt Frosting
Greek yogurt frosting is like cream cheese frosting but extra tangy. Spread it on moist fig cake studded with walnuts for a snack or dessert.
Nutrition
Servings 8
Equipment
- 9"x9" square cake pan
- standing or handheld mixer
- medium bowl
- whisk
- spatula
- cooling rack
Ingredients
Cake with Figs
- 1 3/4 cups all purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cardamon
- 1 tsp kosher salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 egg large
- 2 tsp pure vanilla extract
- 3/4 cup buttermilk plus 2 tbsp
- 1/2 cup walnuts chopped
- 1 cup Orchard Choice or Sun-Maid California Figs
Frosting with Yogurt
- 1 cup Greek yogurt plain
- 6 tbsp cream cheese softened to room temperature
- 9 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- 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.
- 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.
Notes
Recipe and photos by Kristan Raines.
