Almond And Fig Coffee Cake
A moist, flavorful coffee cake infused with sweet figs and almond paste, topped with sliced almonds, perfect for brunch or teatime gatherings.
Ingredients
Instructions
- Preheat oven to 375°F and adjust oven rack to lower middle level.
- Grease and flour a 9-inch spring-form pan; set aside.
- Remove small stems from each fig and chop figs into 1/2-inch chunks.
- In a mixing bowl, beat softened unsalted butter with sugar until creamy.
- Add almond paste and eggs; beat until well combined.
- Gradually add all-purpose flour, baking powder, and salt; mix until just combined.
- Pour batter into prepared spring-form pan.
- Distribute chopped figs evenly over the batter.
- Sprinkle sliced almonds on top.
- Bake in preheated oven for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pan and serving.
Tips & Substitutions
For added moisture, consider replacing half of the milk with yogurt. If almond paste isn't available, a mix of marzipan and a bit of almond extract can be used as a substitute. To enhance flavor, add a teaspoon of vanilla extract to the batter. Ensure the figs are ripe for the best sweetness, and chop them evenly to distribute throughout the cake.
Serving Suggestions
Serve this coffee cake warm or at room temperature, drizzled with a light glaze made from powdered sugar and milk for an extra touch of sweetness. It pairs beautifully with coffee or tea, making it an ideal choice for brunch or afternoon gatherings. Consider serving alongside fresh fruit or a simple yogurt for a balanced meal.
Storage & Reheating
Store any leftover Almond and Fig Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, where it can last up to a week. To reheat, warm slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Almond And Fig Coffee Cake contains roughly 473 calories, with 6g protein, 70g carbohydrates, and 20g fat. It is an excellent source of calcium (32% of the Daily Value), vitamin C (26% of the Daily Value), and iron (25% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1329mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried figs instead of fresh for this recipe?
Yes, you can use dried figs, but it's best to soak them in warm water for about 30 minutes to rehydrate them before chopping. This helps to mimic the moisture and texture of fresh figs, allowing the cake to maintain its desired consistency.
Is it possible to make this coffee cake gluten-free?
Certainly! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately to help with the cake's structure. Keep in mind that the texture may vary slightly from the original recipe, but it should still be delicious.
How can I make this recipe vegan?
To make this coffee cake vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use plant-based milk instead of dairy milk. Replace the unsalted butter with vegan butter or coconut oil, and choose a vegan almond paste for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).