
This is a Bundt cake....more of a coffee cake consistency. It's actually very good with a cup of joe or tea. Very yummy if you like figs and almonds!
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:
- Preheat oven to 350 degrees
- Lightly spray 9 inch bundt pan: set aside
- 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.
- With electric mixer, beat olive oil and sugar until well blended. Add the eggs, fig mixture, sour cream and almond extract. Mix to combine.
- In a separate bowl, whisk flour, baking soda and baking powder together and stir in toasted almonds.
- Add flour mixture to egg mixture and mix just until combined.
- Pour batter into prepared pan.
- 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.
- Bake for 40 minutes or until toothpick inserted into center comes out clean. Let cool 10 minutes.
- Turn cake onto large plate, then invert again so almond topping is on top. Cool completely. Serves 16.
| Next > |
|---|







