Almond Fig Cake
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
16
ingredients
- 414.03 ml dried figs, diced and stems trimmed (about 10)
- 177.44 ml unsweetened orange juice
- 118.29 ml extra virgin olive oil
- 236.59 ml sugar
- 2 eggs
- 236.59 ml nonfat sour cream
- 14.79 ml almond extract
- 236.59 ml whole wheat flour
- 295.73 ml all-purpose flour
- 7.39 ml baking powder
- 2.46 ml baking soda
- 118.29 ml sliced almonds
- 29.58 ml brown sugar, packed
- 4.92 ml ground cinnamon
- 14.79 ml soft margarine
directions
- Preheat oven to 350.
- Lightly spray a 9-inch Bundt pan.
- Place 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.
- Remove from heat and let cool.
- With an electric mixer, beat the olive oil and sugar until well blended.
- Add the eggs, fig mixture, sour cream, and almond extract, and mix to combine.
- In a separate bowl, whisk together the two flours, baking powder, and baking soda.
- Add the flour mixture to the egg mixture and mix just until combined.
- Pour the batter into the prepared pan.
- In a small bowl, toss together the almonds, brown sugar, and cinnamon.
- Add the margarine and mix well.
- Sprinkle the mixture over the cake batter.
- Bake 40 minutes or until a tester inserted into the center comes out clean.
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