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.

CRUMB TOPPING

§ In food processor, combine all dry ingredients.

§ Add butter/oil and process until crumbly.

FIG MIXTURE

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

CAKE

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

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

MAKING THE CAKE

§ 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