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Figgy Orange Streusel Cake

In the winter, when you're baking with oranges, pull out the tube pan to bake this orange streusel fig cake recipe. Serve with spiced chai for holiday tea.
Course: Dessert
Keyword: Baking with Oranges, Fig Cake Recipe
Calories: 4405kcal



  • 1/2 cup oats
  • 1/3 cups all purpose flour
  • 1/3 cups pecans
  • 1/4 cups brown sugar packed
  • 1/4 cups butter cold


  • 1/2 cup butter softened
  • 1 1/4 cups granulated sugar
  • 3 eggs
  • 2 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 1/4 cups buttermilk
  • 1 1/2 cups Orchard Choice or Sun-Maid California Figs stemmed and coarsely chopped
  • 1 tbsp orange zest grated



  • 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.


  • 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.
  • 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.


Calories: 4405kcal | Carbohydrates: 618g | Protein: 70g | Fat: 191g | Saturated Fat: 101g | Cholesterol: 890mg | Sodium: 4172mg | Potassium: 1967mg | Fiber: 19g | Sugar: 333g | Vitamin A: 5570IU | Vitamin C: 9.7mg | Calcium: 848mg | Iron: 20.9mg