Best 3 Fresh Fig Cake Recipes

Indulge your taste buds in the delightful flavors of fresh figs, skillfully incorporated into a selection of delectable recipes. From the classic and comforting Fresh Fig Cake, boasting a moist crumb and bursts of natural sweetness, to the innovative Fig and Prosciutto Pizza, where salty prosciutto meets the subtle tang of figs, each recipe promises a unique culinary experience.

Embrace the vibrant colors and flavors of summer with the vibrant Fig and Arugula Salad, featuring a medley of fresh figs, peppery arugula, and a tangy balsamic vinaigrette. For a sweet and savory treat, try the Fig and Goat Cheese Crostini, where creamy goat cheese balances the sweetness of figs, all atop crispy crostini. And for a refreshing twist, quench your thirst with the refreshing Fig and Mint Sparkling Water, infused with the essence of fresh figs and mint, perfect for a hot summer day.

Let's cook with our recipes!

FRESH FIG CAKE

Fresh Fig Cake image

This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.

Provided by Karin Christian

Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

¼ cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 cup fat-free evaporated milk
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup chopped fresh figs
2 cups chopped fresh figs
¼ cup packed brown sugar
¼ cup water
1 tablespoon lemon juice

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
In a medium bowl, sift together flour, salt and baking powder. Set aside.
In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 71.7 g, Cholesterol 39.8 mg, Fat 6.9 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4 g, Sodium 357.1 mg, Sugar 45.6 g

UPSIDE-DOWN FRESH FIG CAKE

Upside-Down Fresh Fig Cake image

Another appealing fig recipe from The Times-Picayune. Our area is full of fig trees - heavy with fruit not yet ripe. Many folks do not even eat their figs anymore! I am glad to help them out!! The article noted that dried figs reconstituted with hot water can be substituted if fresh figs are not available.

Provided by Busters friend

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

12 tablespoons unsalted butter
1/2 cup light brown sugar, packed
2 tablespoons honey
10 fresh figs, stems removed, cut in half
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/2 cup whole milk

Steps:

Preheat oven to 350 degrees. Butter a 9-inch cake pan with 2-inch sides. Line the bottom of the pan with parchment paper and butter the parchment.
In a small saucepan over medium-low heat or in the microwave, melt 4 tablespoons of the butter. Stir in the brown sugar and honey until smooth. Pour the sauce into the prepared cake pan. Arrange the figs, cut sides down, in concentric circles over the sauce. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. In another bowl, with an electric mixer on medium speed, beat the remaining 8 tablespoons butter with sugar and vanilla until lightened in color and texture, 2 to 3 minutes. Add the eggs 1 at a time, beating until well combined after each. Beating on low speed just until combined after each addition, add dry ingredients in 3 parts, alternating with the milk in 2 parts. Spoon the batter evenly over the figs.
Bake the cake until golden and a skewer inserted in the center comes out clean, 45 to 55 minutes. Transfer the cake to a rack and cool in the pan for 50 minutes.
Run a thin knife around the sides of the pan to loosen. Place a serving platter on top of the pan and invert the cake. Gently lift off the pan and remove the parchment paper. Spoon over the cake any of the sauce that has run off, and serve warm.

HAKAN'S FRESH FIG CAKE

Hakan's Fresh Fig Cake image

Bake this delicious, simple cake for breakfast or afternoon tea. For an evening dessert, serve it with ice cream or whipped cream, flavored with cinnamon or nutmeg.

Provided by JackieOhNo

Categories Dessert

Time 1h45m

Yield 1 9-inch bundt cake

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
1 3/4 cups sugar
3 eggs
1 tablespoon vanilla
1 cup walnuts, toasted, chopped (I like them in large pieces)
1 1/2 cups fresh figs, quartered (remove hard tip on fig first)
1 cup dried cranberries
1 cup dried dates or 1 cup prune, pitted, cut in half
1 cup raisins

Steps:

Preheat oven to 325 degrees. Grease and flour a 9-inch bundt pan.
In a small bowl, combine flour, salt and baking soda. In a large mixing bowl, mix sugar and oil for 5 minutes. Add eggs, one at a time. Add vanilla and mix. Add flour mixture and mix just till combined. Fold in walnuts, cranberries, dates or prunes and raisins.
Spoon ½ of the batter into prepared bundt pan. Place ½ the figs around on top of batter and push lightly into the batter. Spoon remaining cake mixture on top of figs. Sprinkle remaining figs evenly on top of cake and lightly press them into cake batter.
Bake for 1 hr 25 minutes or until cake tester comes out clean (I use a long bamboo stick, as a toothpick is not long enough for a thick cake.) Cool in the pan for 15 minutes. Turn out onto a cooling rack.

Tips:

To ensure the best flavor, use fresh, ripe figs. Look for figs that are plump and have a deep purple or green color.
If you don't have fresh figs, you can use dried figs. Just be sure to soak them in hot water for 30 minutes before using.
Don't overmix the batter. Overmixing can result in a tough, dense cake.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
If you don't have cream cheese frosting, you can use another type of frosting, such as vanilla buttercream or chocolate ganache.

Conclusion:

This fresh fig cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a sweet and tangy frosting. The figs add a unique and delicious flavor that makes this cake a standout. Whether you're serving it for a special occasion or just as a simple dessert, this fresh fig cake is sure to be a hit.