Go Back

Fresh Fig Cake

A moist and sweet cake made with fresh figs, perfect for family gatherings or cozy evenings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh figs, chopped
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened make sure it's halal compliant
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk ensure it's halal compliant

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan or line it with parchment paper.
  3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Gently fold in the chopped fresh figs and buttermilk, combining until just blended.
  6. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. Gradually mix the dry ingredients into the wet mixture, stirring until just combined.
  8. Pour the batter into the prepared cake pan, smoothing the top.
Baking
  1. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.

Notes

For buttermilk, you can substitute regular milk with a little vinegar or lemon juice, letting it sit for five minutes. Watch the cake closely to avoid overbaking, and ensure your butter is at room temperature to maintain a light texture. Store in an airtight container at room temperature for up to three days, or refrigerate for up to one week. Cake can be frozen for up to three months.