Figgy Orange Streusel Cake

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

• Ready In: 1 hr 30 mins
• Serves: 12-16
• Yields: 1 cake

Ingredients

• STREUSEL

• 1⁄2 cup oatmeal
• 1⁄3 cup flour
• 1⁄3 cup pecans
• 1⁄4 cup brown sugar, packed
• 1⁄4 cup butter, cold

• CAKE

• 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

Directions

1. PREHEAT oven to 350ºF.
2. STREUSEL:
3. Grease and flour a 10" (4L) tube pan. Combine all ingredients for streusel in food processor.
4. Pulse just until chunky (or chop nuts and mix with other ingredients). Set aside.
5. CAKE:
6. Beat butter and sugar in large bowl until creamy.
7. 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.
8. Stir in figs and zest.
9. Spread half of batter in prepared pan; sprinkle with half the streusel.
10. Spread remaining batter on top; sprinkle with remaining streusel.
11. BAKE in centre of 350ºF (180ºC) oven for 50-60 minutes, or until cake tester inserted in centre comes out clean.
12. Cool in pan on rack for 20 minutes, then remove and serve warm or cool.