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A slice of fresh fig cake with crumb topping being removed from the cake, flowers in the background

Fresh Fig Cake with Crumb Topping

Our Fresh Fig Cake with Crumb Topping is moist and tender and just screams for coffee!  A ring of sweet, juicy figs are arranged and baked on top of the batter which compliment the rich, lemon accented cake.  A generous, crumb topping covers the sweet figs and bakes up crisp and crunchy.
4.50 from 20 votes
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 Servings
Calories: 493kcal
Author: Pat Nyswonger

Ingredients

  • 7-8 large fresh figs*

For the Crumb Topping

  • ¾ cup all-purpose flour 90 grams
  • ½ cup granulated sugar 100 grams
  • 1 teaspoon cinnamon
  • 4 tablespoons butter melted
  • ½ cup chopped pecans

For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ⅛ teaspoon freshly grated nutmeg
  • 3 eggs room temperture
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • ⅓ cup sour cream room temperature
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest

Instructions

Prepare the Figs:

  • Rinse the figs under cold tap water and pat them dry with a paper towel.  Clip the stems, slice each one in half.  Place them on a plate and reserve.

To Make the Crumb Topping:

  • Combine the flour, sugar, cinnamon and nuts to a medium size bowl stirring well.  Pour the melted butter over the top and blend until the mixture is crumbly.  Set aside

For the Cake:

  • Preheat the oven to 350°F and coat a 9-inch springform/cheesecake pan with non-stick oil spray. Set aside.
  • Sift together the flour, baking powder, salt and nutmeg. Set aside.
  • Break the eggs into a large mixing bowl and with the whisk attachment of the electric mixer, whisk for 1 minute.  Stop the motor and add the sugar, oil, sour cream, lemon juice and vanilla.  Whisk on medium speed for 2 minutes.  
  • Stop the mixer and add the dry ingredients, gently folding them in just until combined.  
  • Fold in the lemon zest.
  • Pour the batter into the prepared pan and smooth the top.
  • Arrange the sliced figs on top of the batter around the inside rim of the pan.  Sprinkle the crumb topping evenly over the top of the batter and figs.
  • Transfer to the oven and bake for 50 to 55 minutes until a wooden pick inserted in the center comes out clean.
  • Remove from the oven and set on a wire rack to cool.

To Serve:

  • When the cake has cooled, run a sharp knife around the inside of the springform pan to loosen the cake, release the side latch and lift off the pan rim.  
  • Insert a thin sharp knife between the metal pan bottom and the cake to loosen the cake and gently slide the cake onto a serving plate.

Notes

  • Per a request from a reader, if you want more figs in this cake, you can fold 1 to 1-1/4 cups of chopped figs into the batter when you fold in the lemon zest (bake as usual).
  • The amount of figs needed will depend upon their size.
  • Begin checking for doneness at 45-48 minutes. 
  • For a smooth side to the cake, when preparing the springform/cheesecake pan for the batter: line the inside rim of the pan with a strip of parchment paper.

Nutrition

Serving: 1 | Calories: 493kcal | Carbohydrates: 57g | Protein: 6g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 309mg | Fiber: 3g | Sugar: 33g