There’s a magical, fleeting moment at the cusp of late summer and early autumn when figs are perfectly plump, jammy, and sweet. Capturing that essence is what this Fig Cake is all about. This isn’t just a cake; it’s a celebration of the season. With a tender, moist crumb infused with a hint of warm spice and honey, and a stunning crown of caramelized fresh figs, every bite is a perfect balance of rustic elegance and comforting flavor. Whether you’re enjoying a slice with your morning coffee or serving it as a show-stopping dessert, this recipe transforms simple ingredients into something truly special.
Why You’ll Love This Fig Cake
- Incredibly Moist & Tender: Thanks to buttermilk and oil, the crumb is unbelievably soft and stays moist for days.
- Stunningly Beautiful: The arrangement of halved figs on top creates a gorgeous, rustic presentation that requires no fancy decorating skills. It’s effortlessly elegant!
- Highlights Seasonal Flavor: It’s the perfect way to use up an abundance of fresh figs, celebrating their unique honey-like sweetness.
- Wonderfully Versatile: This cake is right at home on a breakfast table, as an afternoon snack with tea, or as a sophisticated dessert after dinner.
- Easy to Make: The method is straightforward and doesn’t require any special equipment. It’s a simple “wet-meets-dry” batter that comes together in minutes.
Ingredients & Equipment
Key Ingredients
- Fresh Figs: The star of the show! Black Mission, Brown Turkey, or any variety will work. Look for figs that are soft to the touch but not mushy.
- All-Purpose Flour: Provides the structure for our tender cake.
- Light Brown Sugar: Adds moisture and a subtle caramel flavor that pairs beautifully with the figs.
- Vegetable Oil: Guarantees a super moist cake. You can also use another neutral oil like canola or a melted, cooled coconut oil.
- Buttermilk: The acidity in buttermilk creates an exceptionally tender crumb. If you don’t have it, see my Pro Tips section for a quick substitute.
- Large Eggs: Make sure they’re at room temperature to ensure they mix evenly into the batter.
- Vanilla Extract & Cinnamon: These warm flavors complement the sweetness of the figs perfectly.
- Baking Powder & Baking Soda: Our leavening agents that give the cake its beautiful lift.
- Honey or Maple Syrup: For brushing over the figs before baking to help them caramelize beautifully.
Essential Equipment
- 9-inch round cake pan or springform pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Silicone spatula
- Wire cooling rack
Step-by-Step Instructions
- Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Grease your 9-inch cake pan and line the bottom with a circle of parchment paper. This guarantees your beautiful cake will come out cleanly.
- Prepare the Figs: Gently wash and dry your fresh figs. Trim off the tough stems and slice them in half lengthwise. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the light brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract until smooth and fully combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
- Mix the Batter: Pour the dry ingredients into the wet ingredients. Using a spatula, gently fold everything together until just combined. Be careful not to overmix! A few small lumps are perfectly okay.
- Assemble the Cake: Pour the batter into your prepared cake pan and smooth the top with your spatula. Arrange the fig halves, cut-side up, on top of the batter. Gently press them in just slightly. Brush the tops of the figs with a little honey or maple syrup.
- Bake: Place the pan in the preheated oven and bake for 40-50 minutes. The cake is done when it’s golden brown and a toothpick inserted into the center (avoiding a fig) comes out clean.
- Cool: Let the cake cool in the pan on a wire rack for about 15-20 minutes before carefully running a knife around the edge and inverting it (if using a standard pan) or releasing the sides (if using a springform).
Bake the Perfect Fig Cake
- Total Time: 1 hour
- Yield: 1 9-inch cake
- Diet: Vegetarian
Description
Moist and tender fig cake made with fresh figs, warm spices, and a hint of citrus—perfect for dessert or a sweet breakfast treat.
Ingredients
1 cup chopped fresh figs (or dried figs soaked and softened)
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon lemon zest
1/2 cup chopped walnuts or pecans (optional)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.
4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with dry ingredients.
6. Fold in the chopped figs and nuts (if using).
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Dust with powdered sugar or glaze with lemon icing, if desired.
Notes
If using dried figs, soak them in warm water for 20 minutes to soften before chopping.
This cake pairs beautifully with tea or coffee and makes a great brunch addition.
You can double the recipe for a layered cake or bake it in a loaf pan for a denser crumb.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern