This Fresh Fig Breakfast Cake is a sweet way to start your day! With ripe figs, fluffy cake, and a sprinkle of nuts, every bite feels like a little morning treat.
Honestly, who needs coffee when you have a slice of this cake? I love serving it warm with a pat of butter! Perfect for those cozy mornings when you want something special.
Key Ingredients & Substitutions
Fresh Figs: The star of this cake! Fresh figs add natural sweetness and a lovely texture. If figs aren’t available, you can use fresh pears or peaches as a substitute for a great flavor twist.
Flours: Using a mix of all-purpose and whole wheat flour gives you a nice balance of texture. If you prefer a gluten-free option, use a gluten-free all-purpose flour blend, just ensure it contains xanthan gum.
Sour Cream or Greek Yogurt: Both keep the cake moist. If you’re avoiding dairy, coconut yogurt or a non-dairy sour cream works well. I love using Greek yogurt for added protein and creaminess!
Nuts: Walnuts and pecans add a delightful crunch. You can easily leave them out for a nut-free version or switch to sunflower seeds for a different texture.
How Do I Ensure My Cake Comes Out Perfectly Moist?
To achieve a moist cake, the key is in the mixing and baking! Here are some steps to follow:
- Don’t overmix your batter once you add the flour. Mix just enough to combine the ingredients and avoid a tough cake.
- Using room temperature butter and eggs will help incorporate air and create a fluffier texture.
- Check your cake a few minutes before the baking time is up. An inserted toothpick should come out clean or with a few crumbs (not wet batter).
These tips will help you make a deliciously moist fresh fig breakfast cake that everyone will love!
How to Make Fresh Fig Breakfast Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 cup fresh figs, stemmed and quartered
- 1/4 cup chopped walnuts or pecans
- Optional: powdered sugar for dusting
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 40-45 minutes for baking. That’s roughly 60 minutes in total! After baking, allow an additional 10 minutes to cool in the pan, and then cool completely on a wire rack for the best taste.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, grease and flour an 8-inch round cake pan to prevent sticking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. This will ensure even distribution of the leavening agents and spices in the cake.
3. Cream Butter and Sugar:
In a large bowl, use a hand mixer or a wooden spoon to cream the softened butter and granulated sugar together until they’re light and fluffy. This usually takes about 2-3 minutes and is important for a fluffy cake texture!
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Next, add the vanilla extract and stir until just blended into the mixture.
5. Combine Everything:
Now, alternately add the dry flour mixture and sour cream (or Greek yogurt) to the butter mixture. Start with a bit of the flour mixture, then some sour cream, and continue this way, ending with the flour mixture. Be careful not to overmix; just combine until you don’t see any more flour.
6. Add Figs and Nuts:
Gently fold in half of the quartered figs and the chopped walnuts or pecans into your batter. This adds flavor and texture throughout the cake!
7. Transfer to Cake Pan:
Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Make sure it’s nice and level for even baking.
8. Top with Figs and Nuts:
Arrange the remaining figs on the top of the batter, gently pressing them in. Then, sprinkle the rest of the chopped nuts on top for an extra crunch.
9. Bake the Cake:
Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
10. Cool and Serve:
Once done, allow the cake to cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. For a lovely finish, you can dust it with powdered sugar before serving.
Enjoy your fresh fig breakfast cake with a cup of tea or coffee for a delicious, easy morning treat! It’s perfect for sharing or savoring all to yourself!
Frequently Asked Questions (FAQ)
Can I Use Dried Figs Instead of Fresh Figs?
Yes! If fresh figs are unavailable, you can substitute with dried figs. Just chop them into small pieces and consider reducing the sugar slightly, as dried figs are sweeter than fresh ones. You may also want to soak them in warm water for about 10-15 minutes to soften them before using.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Once completely cooled, wrap it tightly in plastic wrap and store it at room temperature. For longer storage, you can freeze it for up to 3 months—just let it thaw overnight in the refrigerator before serving!
How Should Leftovers Be Stored?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If it’s especially warm or humid, keeping it in the fridge can be a good idea to maintain freshness.
Can I Add Other Ingredients to the Cake?
Definitely! Feel free to experiment with add-ins. Chocolate chips, other nuts, or even citrus zest can enhance the flavor. Just be sure to adjust the balance of wet ingredients if adding larger quantities.
