This Fresh Fig Breakfast Cake is moist and fruity, perfect for starting your day right! With sweet figs and a soft crumb, it makes every bite feel like a treat.
It’s super easy to whip up, and the smell while baking is just heavenly. I love enjoying a slice with my morning coffee. It’s a great way to sneak in some fruit too!
Key Ingredients & Substitutions
Fresh Figs: These are the stars of the cake! Their sweetness and moisture make this cake special. If fresh figs aren’t in season, you can substitute with dried figs, but chop them and consider soaking them in warm water to soften.
All-Purpose Flour: This flour works best for a tender cake. If you’re looking for a gluten-free option, try using a gluten-free baking blend instead. Just make sure it has xanthan gum for that fluffy texture.
Butter: Unsalted butter is recommended for better control over the salt in your cake. If you want a dairy-free version, use coconut oil or a plant-based butter alternative. They will add different but delightful flavors.
Sugar: Granulated sugar gives the best texture, but you can use brown sugar for a richer taste. You could also use coconut sugar for a lower glycemic index option, but it will change the color slightly.
How Do I Get the Perfect Texture for My Cake?
Achieving the perfect texture in your breakfast cake is all about the mixing method and not over-mixing the batter. Here’s how:
- First, cream the butter and sugar until fluffy – this adds air, making the cake light.
- Add eggs one at a time and mix well each time. This helps with emulsification, giving you a unified batter.
- When adding your dry ingredients and milk, alternate them. Start with dry, then wet, and finish with dry. Mix until just combined to avoid a tough cake.
Remember, a little mixing goes a long way! Enjoy the delicious results of these steps!
Fresh Fig Breakfast Cake
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 ½ cups fresh figs, quartered
- 2 tbsp honey or maple syrup (optional, for drizzling)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delicious breakfast cake will take about 15 minutes to prepare and around 35-40 minutes to bake. Once baked, you’ll need to let it cool for about 10 minutes in the pan before transferring it to a wire rack. A little patience is all you need for a wonderful morning treat!
Step-by-Step Instructions:
1. Prepare the Oven and Cake Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour an 8-inch round cake pan. This will help your cake come out smoothly once it’s baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This mix ensures that your cake will rise nicely and have a great texture.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes and is key for a soft cake!
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, making sure to beat well after each addition. Then, stir in the vanilla extract for that lovely flavor.
5. Combine Wet and Dry Ingredients:
Now, you’ll gradually add the dry ingredient mixture to the wet mixture, alternating with the whole milk. Start with a bit of dry, pour in some milk, and repeat until everything is just mixed together. You want the batter to be smooth but not over-mixed.
6. Fold in the Figs:
Gently fold in most of the quartered fresh figs into the batter. Save a few fig pieces to place on the top of the cake for a gorgeous finish!
7. Pour and Spread the Batter:
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Scatter the reserved fig pieces over the surface for decoration and a pop of flavor.
8. Bake the Cake:
Place the cake in your preheated oven and bake for about 35-40 minutes. To check for doneness, insert a toothpick into the center; it should come out clean if the cake is ready.
9. Cool the Cake:
Once baked, allow the cake to cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.
10. Serve and Enjoy:
For a sweet touch, drizzle the cooled cake with honey or maple syrup if you’d like. You can also dust it lightly with powdered sugar before serving. Enjoy this fresh fig breakfast cake warm or at room temperature for a delicious start to your day!
FAQ About Fresh Fig Breakfast Cake
Can I Use Dried Figs Instead of Fresh Figs?
Yes, you can substitute dried figs, but chop them into smaller pieces. To enhance their texture, consider soaking them in warm water for about 10-15 minutes before folding them into the batter.
How Do I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. Just be sure to bring it back to room temperature or warm it slightly before serving!
Can I Freeze the Breakfast Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in foil, or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the fridge overnight before enjoying!
What Should I Serve with This Cake?
This breakfast cake pairs wonderfully with a cup of coffee or tea. For a more indulgent option, try serving it with a dollop of whipped cream or a scoop of yogurt on the side!
