Prep 30 mins
Cook 1 hr
A not-too-sweet, buttery fig cake with a hint of orange and spice. A nice cake for a late morning brunch or a dinner finale. Source: Robin Hood Flour
- 1⁄2 cup oatmeal
- 1⁄3 cup flour
- 1⁄3 cup pecans
- 1⁄4 cup brown sugar, packed
- 1⁄4 cup butter, cold
- 1⁄2 cup butter, softened
- 1 1⁄4 cups granulated sugar
- 3 eggs
- 2 1⁄4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 1 1⁄2 cups buttermilk
- 1 1⁄2 cups dried figs, Mission OR Calimyrna, chopped
- 1 tablespoon orange zest
- PREHEAT oven to 350ºF.
- Grease and flour a 10" (4L) tube pan. Combine all ingredients for streusel in food processor.
- Pulse just until chunky (or chop nuts and mix with other ingredients). Set aside.
- Beat butter and sugar in large bowl until creamy.
- Beat in eggs, one at a time. Combine flour, baking powder, baking soda, spices and salt. Add to butter mixture alternatively with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
- Stir in figs and zest.
- Spread half of batter in prepared pan; sprinkle with half the streusel.
- Spread remaining batter on top; sprinkle with remaining streusel.
- BAKE in centre of 350ºF (180ºC) oven for 50-60 minutes, or until cake tester inserted in centre comes out clean.
- Cool in pan on rack for 20 minutes, then remove and serve warm or cool.
This cake is lovely and not too sweet, which I find rather nice. It gave me a chance to use some of the beautiful dried Calimyrna figs that my sister brought over for me from Greece. I will definitely be making this cake again!