Fig Cake Recipe

A moist, fluffy, and lightly spiced cake topped with jammy baked figs and crunchy pistachios make this fresh fig cake absolutely irresistible.

Course Breakfast, Dessert, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 337

Preheat oven to 375F and butter a 10" cast iron skillet.
In a large bowl mixing bowl, toss together the flour, sugar, baking powder and baking soda.
2 & 1/2 cups (315g) all-purpose flour, 3/4 cup (150g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda
Add the salt and spices. Set aside.
1/2 tsp salt, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves
In a medium bowl, whisk together the buttermilk, eggs, melted butter, honey, and vanilla extract.
1 & 1/2 cups (360ml) buttermilk, 1/4 cup (60ml) melted unsalted butter, 1/4 cup (60ml) honey, 2 large eggs, 1 & 1/2 tsp vanilla extract
Add the wet ingredients to the dry ingredients and stir until just combined.
Transfer the batter to the prepared cast iron skillet. Arrange the figs on top, cut side up. Sprinkle with chopped pistachios and sugar.
8-10 fresh figs, 1/4 cup chopped pistachios, 3 Tbsp granulated sugar
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool to room temperature before slicing and serving.

Leftovers can be stored tightly covered in the fridge for up to 3 days.