Sunday, April 3, 2011

Fig Crumb Cake

This cake is pretty to look at, easy to make, and it tastes like the perfect coffee cake. Recipe modified from "Valley Fig Growers."

Crumb Topping:

2/3 cup white flour
1/3 cup granulated sugar
1/3 cup packed brown sugar

½ c. chopped nuts (preferably toasted)

½ c. oats

1t. cinnamon

dash of salt
1/3 cup mix of butter, canola oil, margarine, etc.

Fig mixture:

3/4 cup finely chopped dry figs, stems removed
1/4 cup chopped, toasted pecans or walnuts
1/3 cup packed brown sugar
1 teaspoon ground cinnamon

Cake Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter/oil/margarine mixture

3/4 cup granulated sugar
1 1/2 teaspoons vanilla
2 large eggs
1 cup sour cream (I used no-fat sour cream)

Preheat oven to 350°F.

Spray 9-inch springform pan or equivalent.


§ In food processor, combine all dry ingredients.

§ Add butter/oil and process until crumbly.


§ Mix figs, pecans/walnuts, brown sugar and cinnamon and set aside.


§ Mix flour, baking powder, soda and salt and sugar.

§ Gradually add butter/oil, eggs, sour cream, and vanilla.


§ Stir 1 cup batter into fig mixture.

§ Spoon plain batter in bottom of pan.

§ Spoon small mounds of fig batter on plain batter; spread as best you can to make an even layer.

§ Sprinkle crumb topping over top.

§ Bake for 50 to 60 minutes or until done.

§ If the top is done cooking and the cake isn’t done cooking, cover the cake with a loose aluminum foil tent.

Be careful – the bottom of this cake burns easily

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