Description
This Fig Cake has a honey-flavored base and is topped with a delicious cream cheese frosting. For a stunning finish, fresh seasonal figs top this cake with the option of candied nuts and a drizzle of honey.
Ingredients
For the cake
- 315 g (2 1/4 cup) all-purpose flour
- 6.8 g (2 teaspoons) baking powder
- 3.2 g (1/2 teaspoon) baking soda
- 2.8 g (1/2 teaspoon) salt
- 170 g (3/4 cup) unsalted butter, at room temperature
- 165 g (3/4 cup) granulated sugar
- 190 g (1/2 cup) honey
- 150 g (3 large) eggs
- 7 g (2 teaspoons) pure vanilla extract
- 180 g (3/4 cup) buttermilk, at room temperature
- halved fresh figs, for garnish
For the cream cheese frosting
- 113 g (4 oz) cream cheese, at room temperature
- 56 g (1/4 cup) unsalted butter, at room temperature
- 240 g (2 cups) powdered sugar
- 4 g (1 teaspoon) pure vanilla extract
Instructions
For the cake
- Preheat oven to 350°F/177°C. Grease and flour a 9-inch springform pan and set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together the softened butter, sugar, and honey on medium-high speed until smooth and creamy, 3-4 minutes. Scrape down the sides of the bowl as needed. Beat in the eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla until mixed well.
- With the mixer on low speed and in three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients. Pour the cake batter into the prepared baking pan.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. The edges will begin to brown and pull away from the sides of the pan.
- Place on a wire rack and allow to cool to room temperature before removing from the pan.
For the cream cheese frosting
- Using a mixer, beat the cream cheese and butter together on medium-high speed until smooth and creamy, 2-3 minutes. Add the powdered sugar and mix on low speed until completely incorporated. Add the vanilla and beat the mixture for 3 minutes until light and creamy.
- Spread the cream cheese over the top of the cake and arrange the figs. Enjoy!
Notes
Make-ahead: Make cake up to 1 day in advance. Keep in the springform pan, cover tightly, and store at room temperature. Cream cheese frosting can be made up to 1 week in advance and stored covered in an airtight container in the refrigerator. When ready to use, bring the frosting to room temperature and re-whip for 5 minutes using mixer.
Freezing: Freeze the frosted or unfrosted cake for up to 2-3 months. Thaw overnight in the refrigerator and allow to sit for 30 minutes at room temperature before serving. Cream cheese frosting can also be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator, bring it to room temperature, and re-whip for 5 minutes using a mixer.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Cakes