The Ultimate California Fig Lovers Cinnamon Crumb Cake
Cinnamon Fig Crumb Cake is the ultimate addition to a celebration brunch menu. Here's how to make crumb cake where everyone will ask for the recipe.
Nutrition
Servings 12 servings
Ingredients
Crumb Topping:
- 2/3 cup all purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar packed
- 1/3 cup butter at room temperature
Cake:
- 3/4 cup Orchard Choice or Sun-Maid California Figs stemmed, finely chopped
- 1/4 cup pecans or walnuts, toasted, chopped
- 1/3 cup brown sugar packed
- 1 tsp ground cinnamon
- 2 cups all purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/3 cup butter at room temperature
- 3/4 cup granulated sugar
- 1 1/2 tsp vanilla
- 2 large eggs
- 1 cup sour cream
Instructions
- To make crumb topping, combine flour and sugars in small bowl. Cut in butter with pastry blender or fork until crumbly; reserve.
- To make cake, preheat oven to 350°F. Generously grease 9-inch springform pan. In small bowl, mix figs, pecans, brown sugar and cinnamon. In separate bowl, mix flour, baking powder, soda and salt. Beat butter in large bowl of electric mixer on medium to high speed until creamy. Gradually add granulated sugar and beat until light and blended. On low speed, beat in vanilla and eggs, one at a time. Alternately beat flour mixture and sour cream into batter. Stir 1 cup batter into fig mixture. Spoon plain batter in bottom of pan. Spoon small mounds of fig batter on plain batter; carefully spread to even layer. Sprinkle crumb topping over top. Bake for 55 to 60 minutes or until pick inserted in center comes out clean. Cool in pan on rack for 15 minutes. Remove side of pan. Serve warm or at room temperature. Cut into wedges.
Notes
Photo: George Selland
