Sour Cream Fig Cake
A moist, flavorful cake packed with dried figs and nuts, complemented by the richness of sour cream and warm cinnamon, perfect for teatime or special occasions.
Ingredients
Instructions
- Sift together flour, baking powder, soda, and salt.
- Mix chopped dried figs, chopped nuts, cinnamon, and 1 tablespoon sugar in a mixing bowl.
- Cream sugar and butter; beat in eggs.
- Gently beat in sour cream and vanilla; blend in flour mixture.
- Pour the batter into an oiled Bundt pan.
- Bake at 350°F (175°C) for 1 1/4 to 1 1/2 hours until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moist cake, ensure your butter is softened but not melted. If you prefer a lighter texture, try substituting half of the butter with unsweetened applesauce. You can also use dried apricots or prunes instead of figs for a different flavor. For added richness, consider adding a splash of bourbon or rum to the batter.
Serving Suggestions
Serve this Sour Cream Fig Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a festive occasion, consider serving it alongside Caramel Toffee Cookies for a sweet treat platter.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it can last for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Fig Cake contains roughly 370 calories, with 3g protein, 32g carbohydrates, and 21g fat. It is a good source of calcium (15% 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 fresh figs instead of dried figs?
Fresh figs have a higher moisture content than dried figs, which may alter the cake's texture. If you choose to use fresh figs, reduce the amount of sour cream slightly to maintain the right consistency. You might also want to increase the sugar slightly since fresh figs are less sweet.
What can I substitute for sour cream?
If you don't have sour cream, you can use plain Greek yogurt or a mixture of milk and vinegar to create a buttermilk substitute. For a dairy-free option, try using coconut yogurt, which will add a unique flavor and maintain the cake's moisture.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. Keep in mind that baking times can vary based on your oven, so start checking a few minutes before the minimum time.
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).