This moist fig cake is a sweet treat loaded with delicious figs and topped with a lovely orange brown sugar glaze. It’s like a warm hug in cake form!
Every bite is bursting with flavor that makes you want seconds (or thirds!). I enjoy this cake with a cup of tea—it’s perfect for sharing or savoring alone!
Key Ingredients & Substitutions
Dried Figs: These are the star of the cake, providing natural sweetness and moisture. If you can’t find dried figs, use prunes or raisins as an alternative. Both offer similar textures and sweetness.
Butter: Unsalted butter gives you control over the saltiness of the cake. However, you can substitute with coconut oil or margarine if you prefer a dairy-free option.
Brown Sugar: Brown sugar adds a nice depth to the cake. If you’re out, you can use an equal amount of granulated sugar and a little molasses to mimic brown sugar.
Yogurt/Sour Cream: These ingredients keep the cake moist. You can use Greek yogurt, buttermilk, or even mashed bananas for a healthier twist.
How Do I Ensure My Cake Bakes Evenly?
Baking a cake can be tricky, but there are simple steps to help it bake evenly. First, always preheat your oven to the proper temperature—this sets the right environment for the cake to rise correctly.
- Use an oven thermometer to check temperature accuracy.
- Make sure to grease and flour your cake pan well, or use parchment paper.
- When pouring batter, make sure it is spread evenly in the pan.
- Place the cake in the center of the oven, not too close to the heating elements.
- Rotate the cake halfway through baking to ensure even cooking.
Following these tips will help you achieve a beautifully baked cake every time! Enjoy the process and, of course, the delicious outcome!
Moist Fig Cake with Orange Brown Sugar Glaze
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups dried figs, chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup plain yogurt or sour cream
For the Orange Brown Sugar Glaze:
- 3/4 cup brown sugar, packed
- 3 tbsp unsalted butter
- 3 tbsp fresh orange juice
- 1/2 tsp orange zest
- Pinch of salt
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prepare and 40-45 minutes to bake. You’ll want to set aside some additional time for the glaze, cooling, and slicing. Overall, you’re looking at about 1 hour for preparation and baking, plus cooling time before you can enjoy a slice!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or you can line it with parchment paper for easy removal later.
2. Soak the Figs:
In a bowl, combine the chopped dried figs with boiling water. Stir in the baking soda, and let this sit for about 15 minutes until the figs become soft and plump.
3. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This step is key to getting a nice texture in your cake!
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and give it a good stir to combine.
5. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt to ensure they’re well mixed.
6. Mix Everything Together:
Now, add the softened fig mixture (including the liquid) and your yogurt or sour cream to the butter mixture. Alternate this with the dry ingredients: start and end with the dry. Mix gently until just combined; you want to avoid overmixing the batter.
7. Pour and Smooth:
Pour the batter into your prepared cake pan, and use a spatula to smooth the top for an even bake.
8. Bake the Cake:
Place the cake in the oven and bake for 40-45 minutes. Keep an eye on it, and do the toothpick test—insert a toothpick in the center, and if it comes out clean, your cake is done!
9. Prepare the Glaze:
While the cake is baking, make the orange brown sugar glaze. In a small saucepan, combine brown sugar, butter, orange juice, orange zest, and a pinch of salt. Cook over medium heat, stirring frequently until the butter is melted, the sugar is dissolved, and the glaze thickens slightly (about 5 minutes).
10. Cool and Glaze the Cake:
After baking, remove the cake from the oven and let it cool in the pan for about 10 minutes. Gently invert the cake onto a serving plate. While it’s still warm, pour the orange brown sugar glaze over the top, allowing it to drizzle down the sides.
11. Cool Completely:
Let the cake cool completely; this will allow the glaze to set and contribute a beautiful finish to the cake.
12. Slice and Serve:
Now, slice it up and enjoy! This cake pairs wonderfully with a hot cup of tea or coffee.
Enjoy your rich, moist fig cake with the bright, caramelized orange glaze!
FAQ for Moist Fig Cake with Orange Brown Sugar Glaze
Can I Use Fresh Figs Instead of Dried Figs?
Fresh figs are quite different from dried figs in terms of moisture content and sweetness. If you choose to use fresh figs, you’ll need to adjust the recipe by reducing the boiling water to prevent the cake from becoming too wet. About 3/4 cup of chopped fresh figs should work well, but note that the flavor and texture will differ slightly.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate the cake, but be sure to bring it to room temperature before serving for the best texture and flavor.
Can I Freeze This Cake?
Yes, this fig cake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To enjoy, simply thaw it in the refrigerator overnight before serving.
What Should I Serve with This Cake?
This fig cake is delightful on its own, but it pairs exceptionally well with a dollop of whipped cream or a scoop of vanilla ice cream. Additionally, serving it alongside a hot cup of tea or coffee enhances the experience!
