Almond Fig Cake

Ingredients:

• 10-15 large dried figs, stems trimmed and finely diced or chopped in processor (about 2c after dice)
• 3/4 c unsweetened orange juice
• 1/2 c extra virgin olive oil
• 1 c sugar
• 2 eggs
• 1 c fat-free sour cream
• 1 tbsp almond extract
• 2 1/4 c white whole wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 c (or more to taste) sliced roasted almonds

Topping

• 4 tbsp packed brown sugar
• 1 c sliced almonds
• 2 tsp ground cinnamon
• 2 tbsp soft butter

Preparation:

1. Preheat oven to 350 degrees
2. Lightly spray 9 inch bundt pan: set aside
3. Place figs in a small sauce pan with orange juice. Bring to a boil, reduce heat to med-low and simmer until thickened and juice is almost completely absorbed, about 4-5 min. Set aside to cool.
4. With electric mixer, beat olive oil and sugar until well blended. Add the eggs, fig mixture, sour cream and almond extract. Mix to combine.
5. In a separate bowl, whisk flour, baking soda and baking powder together and stir in toasted almonds.
6. Add flour mixture to egg mixture and mix just until combined.
7. Pour batter into prepared pan.
8. To make topping, in a small bowl combine brown sugar, cinnamon and sliced almonds. With fingers mix in butter to combine. Sprinkle on cake batter.
9. Bake for 40 minutes or until toothpick inserted into center comes out clean. Let cool 10 minutes.
10. Turn cake onto large plate, then invert again so almond topping is on top. Cool completely. Serves 16.