I have created a fig cake recipe that captures a delightful twist on baked treats. Featuring fresh figs, chopped walnuts, and a hint of cardamom alongside staples like flour, sugar, and eggs, this Fall Fig Recipes creation promises a moist, sweet indulgence. Enjoy every single bite now. I truly savor.

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I recently came up with a recipe for my Favorite Fig Bread that I just had to share. I mixed 2 cups of all-purpose flour and 1 cup of granulated sugar with 1/2 cup of unsalted butter, softened to perfection.

Then I threw in 3 large eggs at room temperature, followed by 1/2 cup of whole milk and 2 teaspoons of baking powder with a dash of salt. Add 1/2 teaspoon ground cardamom and 1 teaspoon of vanilla extract to give it a little extra kick.

I folded in 1 cup of freshly chopped figs and 1/2 cup of chopped walnuts for a texture that’s unique and a flavor that really stands out. I was inspired by ideas from fall fig recipes to baked fig recipes and even a few Italian fig recipes so that every bite is a little adventure.

This fig cake is moist, sweet and a bit unexpected, and I know you’re gonna love it.

Why I Like this Recipe

Here are a few reasons why I really like this recipe:

1. I love how the figs and walnuts mix together to give it a cool texture and flavor.
2. I enjoy the hint of cardamom that makes it feel extra special for fall.
3. I appreciate that it comes together quickly and fills my kitchen with an amazing smell while baking.

This fig bread is super moist, sweet and full of flavor. Its a fall favorite for me because it’s loaded with fresh figs and crunchy walnuts thats spiced just right with cardamom. I love how every bite reminds me of cozy fall days and it always makes my kitchen feel warm and inviting.

Ingredients

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All-purpose flour gives carbohydrates essential for structure and texture in the bread.
Figs add natural sweetness and fiber while boosting vitamins and antioxidants.
Walnuts bring protein and healthy fats, giving a crunchy texture that stands out.
Eggs offer protein and help bind ingredients, creatin a well-structured cake.
Whole milk provides moisture and richness, along with protein and calcium for balance.
Cardamom lends a warm, fragrant spice note that elevates the overall flavor.
Butter adds tenderness and richness, ensuring a moist and flavorful fig bread.
Vanilla extract deepens the flavor profile with sweet, aromatic undertones.
Granulated sugar provides sweetness, balancing the fruit and spice perfectly.

Ingredient Quantities

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

3 large eggs, at room temperature

1/2 cup whole milk

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cardamom

1 teaspoon vanilla extract

1 cup freshly chopped figs

1/2 cup chopped walnuts

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch loaf pan or round cake pan.

2. In a large bowl, cream together the unsalted butter and granulated sugar until its light and fluffy.

3. Beat in the three large eggs one at a time at room temperature, making sure each is well mixed before adding the next.

4. Stir in the vanilla extract into the mixture.

5. In another bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon ground cardamom.

6. Slowly add the dry ingredients into the wet mixture along with 1/2 cup whole milk, mixing until just combined. Dont overmix!

7. Gently fold in the 1 cup of freshly chopped figs and 1/2 cup chopped walnuts.

8. Pour the batter into the prepared pan and smooth out the top.

9. Bake in the preheated oven for about 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

10. Let the fig bread cool in the pan for 10 minutes then transfer to a wire rack to cool completely before serving.

Equipment Needed

1. Oven (preheated to 350°F)
2. 9-inch loaf pan or round cake pan
3. Large mixing bowl for creaming butter and sugar
4. Separate bowl for whisking dry ingredients like flour, baking powder, salt and cardamom
5. Electric mixer or a strong hand whisk for beating eggs and blending wet chap
6. Measuring cups and spoons to get the amounts right
7. Rubber spatula for gently folding in the figs and walnuts
8. Cooling wire rack for letting the baked fig bread cool evenly
9. Toothpick to test the center for a clean finish

FAQ

Can I use dried figs instead of fresh ones?

Yup, you can but its best to soak them in warm water for about 10 minutes to help rehydrate them.

What size pan should I use for this recipe?

I recommend a 9×5 inch loaf pan. It works really well but feel free to experiment with a bundt pan if you like.

Are there any nut substitutions for walnuts?

Sure thing, you can use pecans or almonds if that’s what you have on hand. Theyll add a nice twist too.

How do I get the figs evenly mixed in the batter?

I usually fold in the chopped figs gently at the end to avoid them clumping so the flavor gets spread out evenly.

Can I make this fig bread ahead of time?

Definitely, you can make it a day in advance but its best enjoyed when its still fresh.

Favorite Fig Bread (Fig Cake) Recipe Substitutions and Variations

Flour: Instead of using all-purpose flour, you could try using whole wheat flour or a gluten-free blend to give the fig bread a nuttier flavor.
Butter: If you’re out of unsalted butter, you can use an equal amount of margarine or coconut oil. Just be aware that coconut oil might add a slight tropical taste.
Eggs: If you need an egg substitute, you could use 1/4 cup of applesauce or a mashed ripe banana per egg. This will help keep the cake moist though it might tweak the flavor a bit.
Milk: Instead of whole milk, you could opt for almond milk, soy milk, or any other plant-based milk. They will work just fine in this recipe.
Walnuts: If you don’t have walnuts, you can swap them with chopped pecans or even almonds. They all add a nice crunch to the cake.

Pro Tips

1. Make sure your eggs and milk are at room temperature – it helps the batter mix together more evenly and prevents any weird clumps from forming.
2. Be careful not to overmix once you add the dry ingredients in. Just mix until it’s all combined so your fig bread stays light and doesn’t turn all dense and chewy.
3. When folding in the figs and walnuts, do it gently by hand. Overdoing it can break the figs up too much and mess with the texture of your bread.
4. Let the bread cool in the pan for about 10 minutes before taking it out. This little pause lets it set up and makes it less likely to crumble when you transfer it.
5. If you want that extra crunch on top, try sprinkling a few extra walnuts or just a light dusting of sugar on the batter right before it goes in the oven.

Favorite Fig Bread (Fig Cake) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 9-inch loaf pan or round cake pan
3. Large mixing bowl for creaming butter and sugar
4. Separate bowl for whisking dry ingredients like flour, baking powder, salt and cardamom
5. Electric mixer or a strong hand whisk for beating eggs and blending wet chap
6. Measuring cups and spoons to get the amounts right
7. Rubber spatula for gently folding in the figs and walnuts
8. Cooling wire rack for letting the baked fig bread cool evenly
9. Toothpick to test the center for a clean finish

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs, at room temperature
1/2 cup whole milk
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 teaspoon vanilla extract
1 cup freshly chopped figs
1/2 cup chopped walnuts

Directions

Preheat your oven to 350°F and grease a 9-inch loaf pan or round cake pan.
In a large bowl, cream together the unsalted butter and granulated sugar until its light and fluffy.
Beat in the three large eggs one at a time at room temperature, making sure each is well mixed before adding the next.
Stir in the vanilla extract into the mixture.
In another bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon ground cardamom.
Slowly add the dry ingredients into the wet mixture along with 1/2 cup whole milk, mixing until just combined. Dont overmix!
Gently fold in the 1 cup of freshly chopped figs and 1/2 cup chopped walnuts.
Pour the batter into the prepared pan and smooth out the top.
Bake in the preheated oven for about 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Let the fig bread cool in the pan for 10 minutes then transfer to a wire rack to cool completely before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.