Figgy Cake

I keep having an abundance of figs at my house, no complaints at all but I don't know what to do with them! A lot of people I know have fig trees and don't seem to like figs, so I have been getting them all. This recipe is really simple but an amazing way to use figs, one of my favorite fig recipes yet.

The cake has the warm spicy, fall flavor and big halves of figs scattered throughout it. Glazing the whole cake with honey, then letting it sit for a few minutes makes it extremely moist. No frosting needed for this cake at all, don't even think about it, it does not need it.

I had a lovely weekend, camping out in Half Moon Bay and meeting some goats at a farm, seeing how they make cheese and eating a lot of it! Got to get back to editing through all the photos so I can post them. Very excited about the photos, pumpkins galore and an ultimate campfire breakfast sandwich and much much more to come.

Recipe from Southern Living

 

figgy cake

2 cups (250g) flour
1 1/2 cups (300g) sugar
1 tsp salt
1 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
3 eggs
1 cup (236ml) vegetable oil
1 cup (236ml) buttermilk
1 tsp vanilla
1 cup fresh figs, halved
honey

Oven 325F. Butter & flour a 8 inch round, 
3 inch deep cake pan.

Whisk together flour, sugar, salt, baking
soda, nutmeg and cinnamon. Whisk in 
eggs, oil, milk & vanilla until smooth.
Fold in figs, then pour into prepared pan.
Bake for 35-40 minutes.
Let cool completely. Drizzle with honey 
before serving.

from Southern Living

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