Pecan Fig Streusel Coffee Cake is the perfect breakfast for crisp Autumn mornings with a cup of hot coffee to warm your hands. This streusel coffee cake recipe is loaded with chopped Sun-Maid California Dried Figs in the batter and adorned with a crunchy pecan streusel on top. It is easy AND delicious!
What’s the advantage of using dried figs?
You can make this pecan fig streusel coffee cake recipe year-round because dried figs are always available and delicious as ever.
Do I need to rehydrate dried figs?
Nope, chop them up, toss them with a bit of flour to coat (I used 1 tablespoon in this streusel coffee cake recipe). The flour will prevent the pieces from sticking together and help distribute them more evenly in the cake batter. Fold the flour-coated figs right into the cake batter and you’re ready to go. It’s just that easy.
Can I make this streusel coffee cake recipe ahead of time?
As with all baked goods, fresh is always best. But you can absolutely make this streusel coffee cake one to two days before you plan to serve. Cover and keep at room temperature. However, I wouldn’t make it too many days ahead of time to avoid the cake from drying out.
This fig cake recipe is easy enough that you can whip it up on the spur of the moment, and you’ll have warm cake to enjoy within the hour. But it also keeps well so it can be prepared the day before if you’re hosting family and friends for brunch during the busy holiday season.
Pecan Fig Streusel Coffee Cake
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/8 teaspoon Kosher salt
- 1 teaspoon cinnamon
- 2 ounces unsalted butter cold and cubed
- 1/2 cup chopped pecans toasted, and cooled
Fig Coffee Cake
- 4 ounces unsalted butter melted and cooled, divided
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup Orchard Choice or Sun-Maid California Dried Figs tossed with 1 tablespoon flour
Make the Streusel
- For the streusel, combine flour, brown sugar, salt, and cinnamon in a small bowl, mix together thoroughly with a whisk. Add cold butter to the dry mixture and use a pastry blender to cut the butter into the dry mixture until coarse crumbles form. Add chopped pecans and toss evenly with a fork. Cover and refrigerate until ready to use.
- Preheat oven to 350F.
- Brush an 8-inch square baking pan with some melted butter. Line the pan with a piece of parchment paper, letting the excess hang over the sides to be used as handles later. Then, brush the parchment paper with some more melted butter. Set aside.
- In a medium mixing bowl, add the remaining melted butter, buttermilk, eggs, and vanilla extract. Beat with a whisk until smooth.
- In a small mixing bowl, whisk together the flour, sugar, salt, baking soda, and baking powder. Add the flour mixture to the bowl with the liquid ingredients. Fold with a spatula until just combined. Fold in the chopped dried figs.
- Transfer cake batter to the prepared baking pan, and sprinkle the streusel over the top. Bake for 35 minutes until an inserted toothpick comes out clean. Allow to cool to the touch on a wire rack before unmolding and slicing. Best served slightly warm with a cup of coffee.
Recipe and photos by Trang Doan