Description
Tender cake bursts with soft fig bits and a hint of cinnamon, yielding a buttery crumb that feels plush in every bite and leaves a gentle sweetness on your palate.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh figs chopped
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan, then lightly dust with flour.
- In a medium bowl whisk together the flour, sugar, baking powder, salt, and cinnamon until evenly combined.
- In a large bowl cream the softened butter until smooth, then beat in the eggs one at a time and stir in the vanilla extract.
- Add the dry ingredients to the butter mixture in two additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold the chopped fresh figs into the batter, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Carefully run a knife around the edge of the pan, then invert the cake onto a wire rack to cool completely.
- Slice and serve the cake warm or at room temperature.
Notes
- Use ripe, soft figs for the best natural sweetness and texture.
- Do not overmix the batter once the flour is added to keep the cake moist and tender.
- Lining the bottom of the pan with parchment paper makes removal easier.
- Store any leftovers in an airtight container at room temperature for up to 3 days.