Fig Coffee Cake
The perfect cake to have alongside a weekend morning with coffee and friends, this fig coffee cake is both light and deeply flavorful with fresh figs and yogurt.
Servings 1 9-inch cake
- 1/2 cup unsalted butter softened to room temperature (1 stick)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt
- 1 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pound fresh figs, quartered
- 1 Tablespoon granulated sugar (for sprinkling over top)
Preheat oven to 350 degrees F. In a large bowl, with a hand mixer or stand mixer with the paddle attachment, beat butter and sugar together at high speed until light and fluffy, about 2 minutes.
Add eggs one at a time, beating on medium speed after each, until fully incorporated. Add vanilla and Greek yogurt, and beat on low to medium speed until incorporated.
Add flour, baking powder, baking soda, and salt, and beat on low speed until mixture is just combined. Do not overmix. Remove the mixer attachment and fold in any remaining flour pockets with a spatula if needed.
Spread the batter into a greased 9-inch springform pan (or a high-sided 9" round cake pan, if you don't have a springform). Arrange quartered figs over top of the batter (I did them in concentric circles). Feel free to really crowd them in there. Once arranged, sprinkle figs evenly with 1 Tablespoon of granulated sugar.
Bake for 55-60 minutes, until risen, browned, and a tester inserted in the center of the cake comes out clean or with a few moist crumbs.
Cool for 10 minutes before running a knife around the edges of the cake and removing the sides of the springform pan. Let cool completely before garnishing cake with additional fresh figs and honey, and serving at room temperature with yogurt and hot coffee!
Recipe adapted from my plum coffee cake.
Cake will keep, well-wrapped at room temperature, for up to a day. It will keep up to 5 days in the fridge. I think it's best served at room temperature!