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.
Course Breakfast, Dessert
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 19-inch cake
Author katiebirdbakes.com
Ingredients
1/2cupunsalted buttersoftened to room temperature (1 stick)
3/4cupgranulated sugar
2large eggs
1teaspoonvanilla extract
1/2cupGreek yogurt
1 1/3cupall-purpose flour
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1poundfresh figs, quartered
1Tablespoongranulated sugar(for sprinkling over top)
Instructions
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!
Notes
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!