Fresh Fig Cake

This moist fig cake has pieces of fresh ripe figs in the cake and a layer of homemade fig preserves. Top with fresh fig slices for a beautiful dessert.

• Preparation Time: 40 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 10 mins
• Calories: 370 Calories

Ingredients

• 2 cups all-purpose flour
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 2 teaspoons baking powder
• 1 tablespoon lemon juice
• 1 cup chopped fresh figs
• 1 cup fat-free evaporated milk
• 2 cups chopped fresh figs
• 0.25 cup butter, softened
• 0.5 teaspoon salt
• 0.25 cup water
• 0.25 cup packed brown sugar
• 0.25 teaspoon almond extract

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with cooking spray.

Step 2

To make the fig cake: Sift flour, salt, and baking powder together in a medium bowl; set aside.

Step 3

Beat sugar and butter together in a large mixing bowl with an electric beater until fluffy. Add egg and beat well. Add flour mixture alternately with evaporated milk. Fold in vanilla, almond extract, and 1 cup chopped figs.

Step 4

Spoon cake batter evenly into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on a wire rack.

Step 5

To make the fig filling: Combine 2 cups chopped figs, brown sugar, water, and lemon juice in a saucepan. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.