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Units: US | Metric
- 1 3/4 cups dried figs, diced and stems trimmed (about 10)
- 3/4 cup unsweetened orange juice
- 1/2 cup extra virgin olive oil
- 1 cup sugar
- 2 eggs
- 1 cup nonfat sour cream
- 1 tablespoon almond extract
- 1 cup whole wheat flour
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup sliced almonds
- 2 tablespoons brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 tablespoon soft margarine
- 1Preheat oven to 350.
- 2Lightly spray a 9-inch Bundt pan.
- 3Place the figs and orange juice in a small saucepan. Bring to a boil, reduce heat to medium-low and simmer until thickened and juice is almost completely absorbed, about 3-4 minutes.
- 4Remove from heat and let cool.
- 5With an electric mixer, beat the olive oil and sugar until well blended.
- 6Add the eggs, fig mixture, sour cream, and almond extract, and mix to combine.
- 7In a separate bowl, whisk together the two flours, baking powder, and baking soda.
- 8Add the flour mixture to the egg mixture and mix just until combined.
- 9Pour the batter into the prepared pan.
- 10In a small bowl, toss together the almonds, brown sugar, and cinnamon.
- 11Add the margarine and mix well.
- 12Sprinkle the mixture over the cake batter.
- 13Bake 40 minutes or until a tester inserted into the center comes out clean.
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Nutritional Facts for Almond Fig Cake
Serving Size: 1 (93 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 270.8
- Calories from Fat 91
- Total Fat 10.1 g
- Saturated Fat 1.5 g
- Cholesterol 27.8 mg
- Sodium 106.2 mg
- Total Carbohydrate 42.0 g
- Dietary Fiber 3.2 g
- Sugars 24.4 g
- Protein 4.8 g