My foodie friend known as Renee@MKA (My Kitchen Adventures) along with several others made suggestions.
Renee's was the perfect one for me however because I was in a baking and sharing mood. Yes, this cake went to my office with me on Friday. Renee had linked me up to Joy's blog (Joy the Baker) and her recipes for Fresh Fig and Almond Breakfast Cake.
This cake had the most gorgeous crumb! I was afraid that my 10' pan wasn't big enough after pouring the batter in because I still had to top it with the fig and walnuts, but I said what the heck and did it anyway. Turned out beautifully, baked through perfectly and was nice and super tall. I was a happy camper his also would be great with other fruits like peaches, plums, pears, cherries, and even strawberries!
Fresh Fig and Walnut Cake
adapted slightly from Joy the Baker
- 2-1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/2 cup sugar
- 1/4 cup maple syrup
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1-1/2 cups almond milk
- 1 tablespoon lemon juice
- 1-1/2 teaspoon vanilla extract
- 8-10 fresh figs, washed, patted dry, and sliced in half
- 1/2 cup chopped walnuts
Preheat oven to 350 degrees. Mix together almond milk and lemon juice. Set aside.Mix together flour, baking powder, soda, salt, sugar and cinnamon and cardamom. Set aside.Add eggs, melted butter, maple syrup and vanilla extract to the buttermilk and whisk to combine.Add buttermilk mixture to flour mixture and stir until just combined and no lumps remain.Pour into 10" cake pan lined with parchment paper and sprayed with cooking spray. Top with figs, cut side up. Sprinkle with walnuts. Bake for 20-25 minutes or until toothpick comes out clean when inserted.Cool 10 minutes. Remove from pan and serve!
DetailsPrep time: Cook time: Total time: Yield: 8