Description
Experience the magic of fig season with this elegant, rustic cake. Using simple pantry staples and fresh, jammy figs, this dessert offers a tender, buttery crumb enriched with creamy Greek yogurt and the subtle, floral sweetness of honey. It is an unpretentious, versatile treat that works equally well for a sophisticated dessert or a refined breakfast pairing with your morning coffee.
Ingredients
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup Greek yogurt
1 cup fresh figs, stems removed and quartered
2 tbsp honey
¼ cup chopped walnuts
Powdered sugar for dusting
Instructions
Preheat your oven to 350°F and grease a 9-inch round cake pan.
Whisk flour, baking powder, baking soda, and salt in a medium bowl.
Cream butter and sugar in a large bowl for 3-4 minutes until fluffy.
Beat in eggs one at a time, then add vanilla extract.
Fold in the yogurt alternately with the dry ingredients until just combined.
Pour the batter into the prepared pan.
Arrange the quartered figs on top of the batter.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and drizzle with honey while warm.
Sprinkle with chopped walnuts and dust with powdered sugar before serving.
Notes
Store the cake in an airtight container at room temperature for up to 3 days. For a crunchier texture, lightly toast the walnuts before adding them to the top.
- Prep Time: 15
- Cook Time: 40
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American