Every year around summer, this recipe always pops out. Finally made the words into the cake, and it actually turned out moist and delicious. Just finished the final piece earlier this morning for breakfast, with freshly brewed coffee. Very good. Do you like figs and what’s your favorite way to enjoy it? Please share your great ideas with us :-)
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
90 minIngredients
Directions
Heat oven to 350℉ (180℃) F.
Lightly butter or coat 9-inch springform pan with nonstick cooking spray; set aside.
In large bowl, with electric mixer on medium speed, beat sugar and butter until well mixed. Beat in yogurt and eggs until blended.
Reduce mixer speed to low and gradually beat in flour, baking powder, and cinnamon. Spread batter into greased pan.
Cut stem end off each fig and cut each fig lengthwise in half.
Arrange figs, alternating cut surfaces and skin sides up, around rim of pan on top of batter. Arrange remaining figs in center of cake batter.
Bake 40 minutes or until toothpick inserted in cake near center comes out clean.
Cool cake in pan on wire rack to lukewarm. Loosen side of pan from cake and remove pan rim. Place cake on serving plate and serve warm.
Comments
I'm going to try this tonight with the fresh figs I harvested today.
Hopefully, yours comes out as moist and delicious as mine. Happy Baking :)
I just baked this cake today and it is one of the simplest and most delicious recipes for a cake. The measurements are accurate and the cake is well risen, moist and not overly sweet!
So happy to hear that the cake came out delicious, and you enjoyed it. Not overly sweet is definitely a plus for me as well. Happy baking :)
I made this (subbed whole wheat pastry flour for 1/2 the flour and added a splash of vanilla). My new "foodie" neighbor was very impressed!
I am not a baker. I made this with self-rising cake flour (left out the baking powder), ripe figs, and it turned out great.