Fig & Almond Bundt Cake

Fresh figs, almonds make this a wonderfully sweet and rich cake. No frosting needed. If you want you can dust with powdered sugar.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 2 1⁄2 cups all-purpose flour
• 1  cup  whole  toasted almond
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1 1⁄4 cups granulated sugar
• 1⁄2 cup  vegetable oil
• 2  large eggs
• 1⁄2 teaspoon vanilla
• 1⁄2 teaspoon  almond extract
• 1⁄2 cup  fresh orange juice
• 1  cup  finely chopped fresh fig

Directions

1. Grease and flour a 9-inch Bundt pan.
2. In a food processor pulse with a metal blade almonds to a fine crumb add flour, baking powder, cinnamon, and salt pulse to mix and lighten.
3. Beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
4. In a mixer at low speed, beat flour into egg mixture a little at a time, alternating with orange juice. Stir in figs. Spoon batter into prepared baking pan; smooth top.
5. Bake cake at 350° for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool fig cake in pan on rack for about 5 minutes; remove from pan to rack to cool completely. Dust with powdered sugar if desired.