Golden Fig Cake

I’m excited to share this new recipe with you as it is my first cake recipe from scratch!  If you bake you understand how truly scary that can be (ahem Thundercake anyone).  Unlike cooking, baking is a science and measurements matter.  Some of the most important ingredients for my Golden Fig Cake are pictured below


Golden Fig Cake

  • 1 stick of unsalted butter, browned
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 2/3 cup plain low-fat or whole milk yogurt
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • half of a small jar of Dalmatia fig spread

Preheat your oven to 350 degrees.  Butter and flour an 8 x 8 baking dish.  Over medium-low heat, melt the butter until it takes on a light brown color (approx 4-5 mins).  Keep an eye on the butter, as browned butter equals delicious and burned butter equals ruined.  Transfer browned butter to the bowl of an electric mixer and add brown sugar and granulated sugar. 

Use the paddle attachment on your mixer, and add the eggs one at a time while using the low-speed.  Once incorporated, add the vanilla extract and yogurt.  Mix on low until blended and creamy (approx 2 mins).  In a separate bowl, whisk together flour, baking powder, baking soda, salt and nutmeg.  Gradually add the dry ingredients to the wet mixture in the mixer using the low-speed.  Mix just until batter is combined.

Spoon the batter into the prepared pan and spread it out with a wooden spoon.  Bake the cake for 40 mins, or until edges begin to take on a lightly golden color and a toothpick comes out clean. The rest of the cake will still be very pale in color.

With about 7 mins left on your cake, melt fig spread with 2 tbs water on your stove top over medium low heat.  The spread will resemble a liquidy glaze with chunks of the fig in it.  Once the cake is finished baking, pour fig glaze over cake, and return to oven for 8 mins.  The glaze will be bubbly and take on a golden color when it is finished.  Cool completely before serving.

This cake is moist and tangy, without being overly sweet. It would be delicious served warm at breakfast with coffee, or for dessert with a scoop of vanilla bean ice cream.  I hope you all enjoy it and feel free to lie to my face if you don’t!