Fig cake: autumn recipe

Ingredients:

• 1 cup dried figs, chopped
• 1 cup hot water
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• powdered sugar (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Combine the chopped figs and hot water in a small bowl. Set aside until the figs are soft, about 10 minutes.
3. In a large bowl, beat the softened butter and brown sugar until creamy. Add the eggs and vanilla, and mix well.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Fold in the softened figs and their liquid.
5. Pour the batter into a greased 9-inch (23 cm) cake pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the cake in the pan for 10 minutes, then remove it from the pan and cool on a wire rack.
7. Dust the cake with powdered sugar, if desired, before serving.

Verdict:

This fig cake is a delicious autumn treat. The moist cake is filled with pieces of sweet, chewy figs, and the subtle sweetness from the brown sugar rounds out the flavors perfectly. The powdered sugar on top adds a nice finishing touch.

Serving suggestions:

Serve this cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. Alternatively, enjoy a slice with a cup of coffee or tea for a cozy afternoon snack.