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Moist Fresh Fig Cake with Almonds

This fresh fig cake is pure comfort with a little elegance, perfect for an afternoon snack or dessert for guests. It combines soft crumbs, sweet figs, and almond topping for a warm and inviting treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 3600
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2/3 cup dark brown sugar, packed
  • 5 tablespoons granulated sugar
  • 3 medium eggs
  • 2/3 cup plain yogurt can swap with thick Greek yogurt or sour cream
  • 1/2 cup light olive oil can substitute with avocado oil or another neutral oil
Dry Ingredients
  • 1 1/2 cups almond flour can be replaced with all-purpose flour for nut-free version
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Fruits and Toppings
  • 8 fresh figs (about 1 1/2 pounds total), divided: 4 for the batter and 4 for the top choose ripe, soft figs; if large, cut into even pieces
  • 1 tablespoon flaked almonds (optional)
  • Butter for greasing the pan

Method
 

Preparation
  1. Preheat the oven to 350°F. Butter a 9-inch round cake pan well on the bottom and sides, and fit a parchment round into the base.
Mix Wet Ingredients
  1. In a bowl, beat the brown sugar, granulated sugar, and eggs until creamy. Beat in the yogurt and olive oil until smooth.
Combine Dry Ingredients
  1. In another bowl, whisk the almond flour, all-purpose flour, baking powder, cinnamon, and salt.
Bring Batter Together
  1. Add the dry mix to the wet mixture and fold gently by hand until just combined. Avoid overmixing.
Add Figs and Fill Pan
  1. Dice 4 figs and fold them into the batter. Spread the batter evenly in the prepared pan.
Arrange Top and Bake
  1. Halve the remaining 4 figs and cut into slices. Lay them on top of the batter and sprinkle with flaked almonds if desired.
  2. Bake on the rack just below the center for about 45 minutes, checking at 40 minutes.
Cool and Slice
  1. Let the cake rest in the pan for 5 minutes. Then, run a knife around the edge while warm to prevent sticking. Cool completely before slicing.

Notes

Store the cake covered at room temperature for up to 2 days, or in the fridge for up to 5-6 days. Freeze for up to 2 months. Reheat gently before serving.