4.9 from 28 votes
Almond Fig Cake
My almond fig cake is a lovely, not too sweet coffee cake in the Mediterranean tradition that's great for breakfast, snacking, or dessert.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
10
servings
Calories:
326 kcal
Course:
Dessert
Cuisine:
Mediterranean
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar plus more for sprinkling on cake surface before baking
- 3 large egg at room temperature
- 1 tsp almond extract
- 1 tsp ground cardamom
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream can substitute full fat yogurt
- 12 fig ripe, sliced in half; quantity may vary to fill cake surface
Instructions
- Preheat oven to 350F. Grease a 9-inch spring form pan and place a round of parchment on the bottom.
- Cream the butter and sugar until light and fluffy, about 3-4 minutes. I do this in a stand mixer, but you can use electric beaters, or do it by hand if you prefer.
- Beat in the eggs, one at a time, scraping down the bowl as necessary. Blend in the almond extract and cardamom.
- In a separate bowl whisk together the all purpose and almond flours with the baking powder and salt.
- With the mixer on low, add the flours to the creamed butter and sugar mixture, alternating with the sour cream, beginning and ending with flour. Mix just until well combined, but don't over beat.
- When using a stand mixer I like to give the batter a final stir by hand to make sure everything is evenly incorporated. Spread the batter into your prepared pan.
- Arrange the fig halves, cut side up, on top of the batter, pushing them gently into the batter just a bit. Sprinkle 1 tablespoon of granulated sugar evenly over the surface.
- Bake for 45-50 minutes until puffed and golden. A toothpick inserted in the center should come out without wet batter on it (moist crumbs are fine.) I loosely tent the cake toward the end of baking if it seems to be browning too much.
- I like to run a thin offset spatula around the edges to loosen the cake (any stray fig juices can get sticky) and then remove the springform sides of the pan about 5-10 minutes after the cake comes out of the oven.
- Let cool before slicing.
Cup of Yum
Notes
- Having butter and eggs at room temperature helps this batter come together. Check out my tips for bringing ingredients to room temperature quickly, here.
Nutrition Information
Calories
326kcal
(16%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.4g
(20%)
Cholesterol
87mg
(29%)
Sodium
86mg
(4%)
Potassium
234mg
(5%)
Fiber
3g
(12%)
Sugar
30g
(60%)
Vitamin A
521IU
(10%)
Vitamin C
1mg
(1%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 326
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 87mg | 29% |
| Sodium | 86mg | 4% |
| Potassium | 234mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 521IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.