The. When making the streusel topping, make sure your butter is very cold. Made with dried figs and fig jam, this coffee cake is perfect for dessert or coffee time! Rave reviews all around. Lightly grease and flour a 9-inch square baking or cake pan. Using a pastry cutter or two knives, cut in the cold butter until mixture is crumbly. I gave some to my neighbor who is from Italy and she said it was exquisite! In a shallow bowl, whisk together the flour, oats, brown sugar, and salt. Pour a cup of coffee and slice into this Spiced Fig Preserve Cake; a sticky sweet spiced bundt cake packed with luscious fig preserves! Roughly mash together with a spatula, then blend with an electric hand whisk until smooth. 1 c. sugar 2 eggs 1 t. vanilla 1 t. almond extract 2 c. AP flour 1 1/2t. Cut through, then stack the cakes on top of each other to check they are the same size. We use to it make fig pistachio bostock or almond butter & fig jam sandwiches. www.siftingfocus.com/2014/09/fig-jam-pear-pistachio-coffeecake-baking-recipe I made it with figs (almost) just like I made it with strawberries. Blend until well combined, scraping down the sides once or twice and blending again. Any chance they would work in this yummy coffee cake in place of fresh? Thank you for sharing this recipe — I can’t wait to try your other recipes, too! Coffee cake that has been kept constantly frozen at 0°F will keep safe indefinitely, but I recommend freezing it for no more than three months because unless you’re REALLY good at keeping out moisture and air in the container, freezer burn is hard to avoid. Made with dried figs and fig jam, this coffee cake is perfect for dessert or coffee time! Oh, I also used nonfat Greek yogurt because that’s all I had, and I cooked it in a 9” springform pan. Make sure you fill any gaps between the layers with icing. Looking forward to tasting this amazing looking cake. Top with Oatmeal Almond Streusel (Yes, I use all of it). Guess it’s a good name for this type of cake. Cut in 1/3 cup of butter with a pastry blender to make a fine crumbly mixture. Fig Porn: I based this recipe on my Strawberries & Cream Coffee Cake, so I’m not going to repeat the recipe here (plus, I’m kinda in a hurry!). We use to it make fig pistachio bostock or almond butter & fig jam sandwiches. If your sponge has risen more in the centre, trim this off and use it in a trifle (, To hold the layers in place when you’re icing the assembled cake, push 2-3 wooden skewers, cut to the same length as the depth of the cake, into the sponge. Fresh figs, oats, and sliced almonds make a coffee cake with streusel topping you will love. – Natalie Ellis. Use a palette knife to cover the entire cake with the remaining first batch of icing (the crumb coat) – don’t worry if it’s a little messy. Then use a knife to very carefully go around the edges, to be sure it will come out with ease. The cake should cool for at least 20 minutes before cutting or the pieces kind of fall apart. Invert and remove cake from pan to wire rack, and let cool completely, about 1 ½ hours. Good Food DealGet 40% off when you adopt a Pomora olive tree. With mixer on low speed, gradually add flour mixture to butter mixture alternately with yogurt, beginning and ending with flour mixture, beating just until combined after each addition. Select All. Be sure to add the sliced almonds and figs AFTER the other topping ingredients have been cut together. Sift together the flour, salt, cinnamon, nutmeg and allspice. Thanks for a delicious recipe , Hi Pat, I’m so glad to hear this! serving count. If your sponge has risen more in the centre, trim this off and use it in a trifle (keeps in the freezer for 2 months). Figs are technically inverted flowers that store their pollen inside the fruit (isn’t nature cool?!). Chill the remaining icing too, but bring it out of the fridge 10-15 mins before the cake so it is ready for spreading. Preheat oven to 180C and butter and line a 26cm-diameter springform cake tin with baking paper. The skins are very thin, no need at all to peel. Combine first 8 ingredients in a large mixing bowl; add oil and eggs, beating at medium speed with an electric mixer until blended. I love fresh figs – this is the first I’ve seen them in a coffee cake! This sophisticated cake is gently spiced and full of treacly flavours from dried figs and muscovado sugar, finished with a cream cheese icing ... banana in the sponge and a touch of fig jam 1 hr and 15 mins . Still not really browning either, but I’m sure it’ll taste Devine. The skewers will be hidden when the cake is iced, but will stop the layers from sliding as you cover the cake in the icing. Stir in preserves and pecans. Add eggs, 1 at a time, beating well after each addition. Top with another sponge, more icing and jam, then sandwich with the final sponge. My favorite version is made with apple-cinnamon, but be sure to try the raspberry, too." I will definitely be making it again. It did take about 15 extra minutes to cook. Allow at least 20 minutes for the cake to cool after removing from the oven before you cut the coffee cake. Delicious warm out of the oven, the coffee cake also gets better over time and can be left out on the counter, covered, for two days and will still taste fresh. Thanks for stopping by! I made this fig coffee cake with figs from our tree. Hi Stephanie, I agree, coffee cake is so, so great with coffee and tea. Thanks Valentina, Yes, the little jam figs were a pleasant surprise. Pour over cake mixture in pan. This coffee cake is so delicious and my husband loves it! First, make the sponge. Thanks for stopping by! 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