This is Part 5 of my Fig Series! Welcome! If you haven’t see Parts 1-4, you can click below and catch up on all my Fig recipes:
This series is all about being inspired by figs and what you can do with them. For most people, I feel like they have never seen or tasted a fig, so when they do get a chance to try it, they are a little skeptical. And yea, when you cut a fig in half or take a bite, it does look a little strange, but if you can get past the visual and just focus on the vibrant colors and flavor you are in for a treat!
This recipe was inspired by one of my many favorites: banana bread! I have shared my recipe here so if you are curious, go check it out! But for this recipe, my mom and I upped the moisture level by also adding in yogurt to the mixture and butter instead of oil for extra richness. The outcome is a beautiful moist fig cake with hints of cinnamon and nutmeg from the pumpkin seasoning. So here is how we made it:
Fresh Fig Cake
makes: 1 cake loaf or 1 1/2 dozen cupcakes
2 Cups all-purpose flour
1 1/2 Cups sugar
1 1/2 Tsp baking powder
3/4 Tsp baking soda
1 Tsp pumpkin seasoning
1 Cup fresh fig, pureed
1/2 Cup yogurt (we used lactose-free yogurt)
1/2 Cup butter, softened
1 Tsp vanilla
- Pre-heat oven to 350F
- In a bowl combine butter and whip until light and fluffy
- Add in the 2 eggs, vanilla, yogurt, and fresh fig puree and mix
- Add in the flour, sugar, baking powder, baking soda, pumpkin seasoning, and salt
- Mix until everything is incorporated together
- Line your tins with cupcake liners and fill until 2/3 full (we added some chopped figs on top for extra fig goodness!)
- Bake for 20-22 minutes or until a toothpick comes out cleanly
I had so much fun sharing and baking all these fig recipes! I hope you had fun reading this series and I can’t wait for the next one!
Every day, Lai day! Goodbye Summer, Hello Autumn!