Fresh Fig Cake Recipe with Crumb Topping
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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 a twist on my Classic Crumb Cake Recipe, which is equally delicious!
The fig season is short typically August-October, but really I notice they start to disappear from the market around September! So if you are going to make this cake, and see figs at the market, do not delay!
It’s one of my favorite brunch recipes because the cake is so light and delicate and combined with the crunchy crumb topping, it’s just fantastic! And not to worry it can also be made with pears or sliced apples in the fall. It’s also great for tea time too!
Another Great Use for Your Cheesecake Pan
- 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.
- If you don’t have a cheesecake pan, you can also bake this recipe in a regular 10-inch cake pan too.
- If going the route of a cake pan, I’d line it with a parchment paper round, for easier release of the cake. It will also keep the bottom of the cake soft and moist.
Can You Freeze This Cake?
- Yes! This cake freezes beautifully. So if you have an abundance of figs and want to make two, or three fig cakes, no problem. Just follow the steps below:
- Once baked, allow the cake to cool completely. At this point, you can either freeze the whole cake or slice it in half or individual portions.
- Wrap each portion in wax paper and then aluminum foil.
- Defrost in the refrigerator overnight.
- Once defrosted, remove the wax paper, re-wrap in the foil
- Then reheat to “freshen up” at 350F for 20 minutes.
Step 1: Make the Cake Batter
- Start by coating your pan with baking spray, even around the edges.
- 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.
- Another great cake to make in a cheesecake pan is my Classic Coffee Cake Recipe or my Key lime Pie Cheesecake.
- 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, add the dry ingredients to a smaller bowl. Whisk together the flour, baking powder, salt, and cardamon.
The Secret Ingredient to This Recipe:
- The secret ingredient in this cake is cardamon. It’s a wonderful warming spice that pairs well with the fresh figs.
- If you can’t find cardamon, use pumpkin pie spice or cinnamon.
- Now, add the dry ingredients to the bowl of wet ingredients and gently whisk. I use all-purpose flour, there is no need for any special cake flours!
- Be careful not to over-mix so the cake remains nice and light.
Add Candied Ginger
- At this stage, I also like to add roughly chopped candied ginger, which is sometimes known as crystallized ginger, to this batter.
- You can find it in your spice aisle or at a health food store.
- If you have any leftovers, you can put them to good use in my Chewy Ginger Molasses Cookies, too!
- It adds a wonderful flavor and a subtle spicy kick to the cake once it’s baked.
- If you can’t find it, it’s OK to leave it out, but if you’re a ginger fan, it’s worth sourcing online! I think it adds one more level of interest to this cake.
Step 2: Pour the Batter in the Pan
- Pour the batter into your cheesecake pan and set aside.
- Be sure to grease your pan first with a baking spray that also contains flour. This will guarantee an easy release once your cake is baked.
- It works much better than butter or butter and flour.
- It’s also important to distribute the spray well with a pastry brush. This will prevent your cake from becoming too greasy on the bottom from any excess spray.
Step 3: Add the Fresh Figs
- Now that our batter is 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?
- Fresh figs are great on cheeseboards or in yogurt with homemade granola, but using them in baking is also fantastic!
- Fresh figs are delicate and rot quickly, so I store mine in the refrigerator to keep them fresh longer.
- There’s no need to peel or cook fresh figs first; they’ll bake beautifully in the oven.
- If you have whole frozen figs, you can use them, too; just defrost them first so they are easier to slice.
- But you want to slice them first to allow them to bake nicely into the cake, and it will be easier to eat that way, too.
- Cut off the stems to prepare the figs and slice each 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 4: Make the Crumble Topping
- This crumble is super easy to put together. Add the flour, baking powder, brown and white sugar, and cinnamon in a small bowl.
- 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. If you are a fan of crumb topping, another great brunch recipe is my Blueberry Crumble Cake.
Step#5: Add the Nuts and the Crumble
- Add the roughly chopped walnuts and stir. The nuts add a nice buttery crunch to the crumb topping, and another fall flavor.
- You could also use pecans or almonds too.
- Sprinkle the crumble over the top of the fig cake. Make sure it’s well covered.
- Then, place your cake in a 350F (175C) degree oven for about 55-60 minutes.
How Long to Bake the Cake
- I know it 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 to rise and bake 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.
Tips to Release the Cake
- When you release the springform, the cake will be perfectly round and beautiful—thanks to the cheesecake pan! Then, place it on your cake stand and serve!
- 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.
Serving Suggestions:
- Dust the finished cake with powdered sugar if desired.
- This cake is also great served with lightly sweetened whipped cream.
Fresh Fig Cake with Crumb Topping
Yield:
12
Prep Time:
45 minutes
Cook Time:
1 hour
Total Time:
1 hour 45 minutes
A Fresh Fig Cake Recipe with a Crumb Topping is perfect for fall brunches or tea time. Light and moist cake combines with sweet, sticky figs and a fantastic crumb topping!
Ingredients
- 3 eggs
- 1 cup (240ml) of vegetable oil
- ½ cup (100g) sugar
- ½ cup(90g) light brown sugar
- ½ cup (120ml) water
- 1 ½ tsp (7.5ml) vanilla extract
- 2 cups (240g) all-purpose flour
- 2 tsp (10ml) baking powder
- ¾ tsp (3.75ml) salt
- 1 ¼ tsp (6.75ml) ground cardamom
- 1/3 cup (50g) crystalized ginger, diced
- 5-10 fresh figs (depending on size) sliced vertically (or sliced pears or sliced apples would be great too!)
Crumble
- ½ cup (60g) all-purpose flour
- ½ tsp (2.5ml) baking powder
- pinch of salt
- 2 tbsp (25g) white sugar
- 2 tbsp (23g) brown sugar
- ¼ tsp (1.25ml) cinnamon
- 5 tbsp (75ml) melted butter
- 1/2 cup (75g) chopped walnuts
Instructions
- Preheat oven to 350F (175C)
- Spray a 9” cheesecake pan with baking spray and set aside.
- In a large bowl combine eggs, oil, sugars, water and vanilla extract. Whisk to combine and set aside.
- In a small bowl combine flour, baking powder, salt and cardamom. Whisk to combine.
- Add the dry ingredients to the wet ingredients and whisk slowly to combine. Stir in the candied ginger.
- Pour cake batter into pan, arrange figs cut side up, in a circle around the cake. Set aside.
- To make crumble, whisk together the flour, baking powder, salt, sugars and cinnamon until combined. Add the melted butter and stir with a fork until a crumble forms. Then stir in the walnuts.
- Sprinkle crumble on top of figs and cake, evenly distributed.
- Bake cake for 50 mins or until a skewer comes out clean. If top starts to brown too quickly cover with foil until fully baked through. Allow to cool and serve for tea time or for Sunday brunch!
Notes
If figs are not available, pears or apples will work as well.
This cake reheats beautifully! Just wrap tightly in foil and refrigerate, then place in oven (covered in the foil) and bake at 350F for 20 mins or until warmed through.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 172Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 59mgSodium: 67mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 4g
I’m still trying to figure out how I missed your recipe even being an addicted “Beth” devotee and subscriber. Life is busy! Oh my, figs have been on my mind this time of the year as they ripen and old family memories come back. My dear late Italian in-laws had fig trees and truthfully, we had so many figs and dealt with the mess of dropping figs that my husband and I thought, meh! …no figs in our garden. Well, now, we are old and wiser and we sorely miss them. Isn’t that always the way when you have a glut of something? Thank you for this recipe and I will make your recipe this weekend when I can share it with our family. Us oldies can’t devour all of these treats!
Absolutely wonderful cake! Tried it following the recipe exactly. Would it be possible to cut the figs in half instead of slices and arrange cut side up so there would be more figs on the top? Alternatively, could the “ends” leftover from the slices on top be chopped up and added to the batter?
Absolutely on both counts! I’m so glad you enjoyed it, it’s one of my favorites too! 🙂
Crunchy, crumbly, sweet and nutty! So delicious! I am so glad I found your recipe. Thank you !
Me too! Welcome! I love this cake recipe too! It’s also great with apples or pears in the fall 🙂
This is my new favorite cake! Have made it twice this week since finding it. I have made with figs both times but thinking I might try it with Apricot next time and almonds in the crumble.
oh yes apricots and almonds would be great too! So glad you enjoyed it!
Most years our one fig tree produces numerous figs all ripening within a couple of weeks and I’ve been on the lookout for a fig cake recipe that uses fresh figs, tastes delicous and can be frozen. So please I found this one which ticks all three boxes. Thank you very much.
You’re so welcome! I’m so glad you enjoyed it! 🙂
Hi Beth,
Love, love, love your cake recipes! Question: I made the crumble without walnuts and it seemed to be more of a paste than a crumble. How should I adjust in the future as I’m not a fan of walnuts… Reduce the butter? Thanks!
Ah yes, without the walnuts it would be too much butter, I would reduce it by 1 Tablespoon, and that should do it. So glad you enjoy the cakes! 🙂 I have another great one for fall coming up next week, An Apple Cinnamon Cake. Stay tuned!
Hi, for anyone wanting to make MUFFINS- I baked these at 350 for 30min and they were perfect! Thanks for the great recipe! I had lots of fresh figs to use up.
Oh what a great idea! I’m so glad you tried that! So glad they were a hit!
Hi Beth – couple of questions-can I use a Bundt pan instead? & what can I substitute for the butter in the topping? Thank you ! Can’t wait to make it!
Unfortunately the crumb is a bit too delicate for a bundt pan, but you could use a brownie pan or a regular cake pan. You could try coconut oil instead of butter in the crumb topping! That would work. I hope you enjoy it! One of my favorite cakes this time of year 🙂
Love this recipe with figs but I plan to try apples this week. Should I slice in rounds or as you would in a classic French tart or perhaps dice? Any issues with too much liquid from the apples? Would Gala or Granny Smith work? Thank you.
Yes I would slice the apples thinly and place them on top in an escargot pattern, then place the crumble gently on top. I think Galas would be great! Granny Smith’s would be too tart I believe. I hope you enjoy!
This cake is awesome and smells amazing , thank you fir the recipe.
I’m so glad you enjoyed it! One of my favorites too! 🙂
My figs were not so sweet so I used them for this cake and it was soooo good! The cake was not too sweet, super moist, and easy to make. Thanks for the great recipe!
I’m so glad you enjoyed it! This is one of my favorite cakes to make this time of year 🙂
Can you freeze this cake
Oh sure this cake freezes well! Just defrost the day before in the fridge, and reheat if desired in the oven, wrapped in foil for 20 mins at 350F. Hope you enjoy it!
I tryed making this gluten free but all the crumble ran together as one mixture on the top. Looks and smells delicious but have not tasted yet
Do you have a method for preventing the figs from sinking into the cake batter; I’d like them to stay on top of the cake, so I can sprinkle with sugar and caramelize.
Ah OK, you could try to slice them into slices horizontally or slice them into small wedges. That may help, by alleviating their weight and preventing them from sinking too much. But as the cake bakes and rises it may cover some of them half way 🙂
Wondering if I can add the crumble topping 10-15 minutes into the baking, so it doesn’t get to dark, (rather than cover with foil)?
Sure you could try that. Just don’t delay past 15 mins or you might risk deflating the cake as it’s rising by opening the oven door and letting in the cold air. Hope you enjoy!
I live in Italy and have two fig trees with lots of fresh figs coming at once i looked for a nice receipe. I tried this one and it was fantastic. My Italian friends loved it. I will definately be making it again.
Aww I’m so glad to hear that! I have 2 fig trees and never any figs! I’m not sure why? Congrats on your harvest! So glad the cake was a hit! 🙂
I love this recipe! We have a fig tree and each summer we look for new ideas to use the figs. . I used a springform pan and it baked beautifully. I used pumpkin pie spice because I didnt have cardamom on hand. I am making my second cake this week to share with a neighbor! Thank you for the recipe.
YAY! I’m so glad it was a hit! I bet the Pumpkin Pie Spice was good 🙂 Hope the neighbors enjoy the second one! 🙂
I made this without the ginger. I also used homemade fig preserves instead of fresh figs. Cut back on the sugar on the topping and it came out wonderfully. Did need to cook an extra 20 minutes.
Oh that sounds lovely! So glad to hear it was a hit! 🙂
Hi Beth
I love figs, but here in Domincan Republic, is hard to find them fresh. at least in ma city.
we have them dry, and caramelized.
can i use the dry ones instead?
Oh sure you could use the dried as well 🙂 Hope you enjoy!
Fig trees root so easily! It would be very much worth your while to find a nursery (or maybe even an etsy seller or ebay) who could provide you with some cuttings. They grow pretty fast to production size, so you could have a few figs within a couple years. They grow well in pots, too.
Of course you could use the dried or even the jam mentioned in another comment, but really the fresh ones are so great. We’ve used them in salads, sheet tray dinners (add at last minute to just heat thru), cookies, muffins…
So glad I found this fig cake recipe, gonna try it today♡
All good tips! Thank you! I hope you enjoy the cake! 🙂