This Fresh Fig Cake Recipe with Crumb Topping is so delicious and perfect for entertaining in the late summer when fresh figs are in season.

It’s one of my favorite brunch recipes because the cake is so light and delicate and can also be made with pears or sliced apples in the fall. It’s also great for tea time too!

Two other great summer brunch cakes include my Blackberry Cornbread Skillet Cake and my Raspberry Almond Cake. If you are having a crowd, these would be wonderful additions too!

It’s worth noting that this cake is absolutely beautiful when it’s sitting on a pretty cake stand. This is thanks to its high edges which are achieved by baking it in a cheesecake pan.

Watch How to Make a Fresh Fig Cake with Crumb Topping

 

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Here’s How to Make a Delicious Fresh Fig Cake

Step 1: Make the Cake Batter

Start by coating your pan, even around the edges, with baking spray. I really love to make this fig cake in a cheesecake pan, because it creates such an elegant cake. But you could also make it in a 9 x 5 loaf pan too.

Another great cake to make in a cheesecake pan is my Classic Coffee Cake Recipe.

For the batter, you’ll add the eggs, vegetable oil, brown and white sugar, water, and vanilla extract to a large mixing bowl. Whisk the ingredients up until well-combined, then set aside.

 Can you use oil instead of butter in baking?

You could use melted butter in this recipe, but I find the secret to an extra moist cake that keeps its texture after a few days, is vegetable oil. It’s a pure fat that doesn’t contain water, like butter, which allows it to create a very soft and delicate crumb. 

Then, in a smaller bowl, add the dry ingredients. Whisk together the flour, baking powder, salt, and cardamon.

The secret ingredient in this cake is the cardamon. It’s a wonderful warming spice that is a great flavor combination against the fresh figs. If you can’t find cardamon, you could also use pumpkin pie spice or cinnamon. 

Now, add the dry ingredients to the bowl of wet ingredients and gently whisk. Be careful not to over-mix so the cake remains nice and light.

I also like to add roughly chopped candied ginger to this batter at this stage. Candied ginger is also known sometimes as crystallized ginger. You can find it in your spice aisle or at a health food store. 

It adds a wonderful flavor and subtle spicy kick to the cake once it’s baked. 

Pour the batter into your cheesecake pan, and set aside.

Step 2: Add the Fresh Figs

Now that our batter is made and in the pan, it’s time to add the figs.

I use black mission figs, which you can find in just about any supermarket. If figs are hard to come by, you could also use sliced apples or pears. You can’t go wrong with any of those choices!

How do you use figs in recipes?

There’s no need to cook them first, they’ll bake beautifully in the oven. But you do want to slice them first to allow them to bake into the cake nicely, and it will be easier to eat that way too. To prepare the figs, cut off the stems and slice each fig lengthwise into thin pieces. There is no need to peel the figs as the outer skin is edible.

After you add the figs, set this aside while you make the crumble topping.

Step 3: Make the Crumble Topping

This crumble is super easy to put together. In a small bowl, add the flour, baking powder, brown and white sugar, and cinnamon. 

Whisk up the dry ingredients and then add the melted butter. Combine the mixture using a small fork or whisk. Then, you will see a beautiful crumble beginning to form.

Add the roughly chopped walnuts and stir. You could also use pecans or almonds too. 

Sprinkle the crumble over the top of the fig cake. Making sure it’s well covered. Then place your cake in a 350F (175C) degree oven for about 55-60 minutes.

I know this seems like a long time to bake the cake, but because there is a lot of batter going into that deep pan it takes a little longer than the typical half-hour to bake a cake. This will allow the cake time for it to rise and bake all the way through. 

After you pull the cake from the oven, take a sharp knife and run it around the perimeter of the cake to loosen any of the baked figs that might have stuck to the side.

When you release the springform, the cake will be a perfectly round and beautiful shape! Thanks to the cheesecake pan! Then place it on your cake stand and serve!

TIP: To remove your cake from the bottom of the cheesecake pan, you can use this handy gadget called a cake lifter it’s fabulous for transporting all kinds of cakes to your cake stand or cooling rack. (This link goes to Amazon where I am compensated on products sold at no cost to the consumer)

Let me know what fruit you decided on in the comments! Did you go with the figs, or did you try the pears or the apples?

PLEASE LET ME KNOW IF YOU MAKE THIS FIG CAKE RECIPE

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