Ah, the humble fig—nature’s candy that transforms any cake into a masterpiece of flavor and texture. Whether you’re celebrating a special occasion or simply indulging in the season’s bounty, our roundup of 24 Delicious Fresh Fig Cakes Recipes promises to inspire your next baking adventure. From rustic to refined, there’s a fig cake here for every taste and moment. Let’s dive into these irresistible creations!
Classic Fresh Fig and Walnut Cake
Perfectly ripe figs and earthy walnuts come together in this Classic Fresh Fig and Walnut Cake, a dessert that marries the sweetness of summer with the warmth of autumn. This cake is a testament to the beauty of simple ingredients transforming into something extraordinary, with a moist crumb and a topping that caramelizes into a golden, sticky delight.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup fresh figs, quartered
- 1/2 cup walnuts, chopped
- 2 tbsp honey
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Add 2 large eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
- Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
- Gently fold in 1 cup fresh figs and 1/2 cup walnuts, reserving a few pieces for topping.
- Pour the batter into the prepared pan and arrange the reserved figs and walnuts on top.
- Drizzle 2 tbsp honey over the top for a glossy finish.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Sumptuously moist with a tender crumb, this cake boasts a delightful contrast between the sweet figs and the crunchy walnuts. Serve it warm with a dollop of crème fraîche or a scoop of vanilla ice cream to elevate the experience.
Honey Glazed Fresh Fig Cake
Delight in the harmonious blend of sweet honey and succulent fresh figs with this exquisite cake, a testament to the beauty of seasonal baking. Perfect for afternoon tea or a sophisticated dessert, its moist crumb and glossy glaze promise to enchant the palate.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 6 fresh figs, halved
- 1/4 cup honey
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- In a large bowl, cream 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Beat in 2 large eggs, one at a time, then stir in 1 tsp vanilla extract.
- Alternately add the flour mixture and 1/2 cup buttermilk to the butter mixture, beginning and ending with the flour mixture.
- Pour the batter into the prepared pan and arrange 6 fresh figs, halved, on top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, drizzle 1/4 cup honey over the top for a glossy glaze.
Figuring the perfect balance between the cake’s tender texture and the figs’ natural sweetness, this dessert shines when served slightly warm with a dollop of crème fraîche. Its elegant simplicity makes it a versatile choice for any gathering, ensuring every slice is as visually stunning as it is delicious.
Fresh Fig and Almond Cake
Harvest season brings the luxurious sweetness of fresh figs, perfectly paired with the nutty crunch of almonds in this exquisite cake. Ideal for afternoon tea or a sophisticated dessert, this recipe marries simple ingredients with elegant flavors.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup whole milk
- 6 fresh figs, halved
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, and 1/4 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
- Alternately add the flour mixture and 1/4 cup whole milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Arrange 6 fresh figs, cut side up, on top of the batter and sprinkle with 1/4 cup sliced almonds.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Unveil a cake that boasts a moist crumb, punctuated by the juicy burst of figs and the delicate crunch of almonds. Serve each slice with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.
Spiced Fresh Fig Cake with Cinnamon
Perfectly ripe figs take center stage in this Spiced Fresh Fig Cake with Cinnamon, a dessert that marries the fruit’s natural sweetness with warm spices for a truly autumnal treat. The cake’s moist crumb and aromatic spices make it a standout at any gathering, offering a slice of seasonal bliss.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups fresh figs, chopped
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
- In a large bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- Gently fold in the chopped figs, being careful not to overmix the batter to ensure a tender cake.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Yielded by the harmonious blend of spices and figs, this cake boasts a moist texture and a flavor profile that’s both rich and nuanced. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience.
Fresh Fig and Orange Blossom Cake
Harnessing the delicate sweetness of fresh figs and the aromatic allure of orange blossom, this cake is a celebration of summer’s bounty, perfectly suited for an afternoon tea or a sophisticated dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp orange blossom water
- 1/2 cup whole milk
- 6 fresh figs, halved
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Add 2 large eggs one at a time, beating well after each addition.
- Mix in 1 tsp vanilla extract and 1 tbsp orange blossom water.
- Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
- Pour the batter into the prepared pan and arrange 6 fresh figs, halved, cut side up, on top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Perfectly moist with a tender crumb, this cake offers a harmonious blend of flavors, with the figs caramelizing slightly for a sweet contrast. Serve it with a dollop of whipped cream or a drizzle of honey to enhance its floral notes.
Vegan Fresh Fig Cake
Velvety and vibrant, this Vegan Fresh Fig Cake is a testament to the beauty of plant-based baking, where the natural sweetness of figs melds seamlessly with a tender, moist crumb. Perfect for late summer gatherings, it’s a dessert that speaks to both the season and the sophistication of vegan cuisine.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup water
- 8 fresh figs, halved
Instructions
- Preheat the oven to 350°F and lightly grease an 8-inch round cake pan.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, and 1/2 tsp salt until well combined.
- Create a well in the center of the dry ingredients and add 1/3 cup vegetable oil, 1 tsp vanilla extract, 1 tbsp apple cider vinegar, and 1 cup water. Stir until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and arrange 8 fresh fig halves on top, cut side up.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: For an even bake, rotate the pan halfway through cooking.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: This resting period helps the cake set and makes it easier to remove from the pan.
- Serve at room temperature for the best flavor and texture. Tip: A dollop of coconut whipped cream complements the figs beautifully.
Zesty yet delicate, this cake boasts a light texture with pockets of jammy fig sweetness, making it a delightful end to any meal. For an extra touch of elegance, drizzle with a simple glaze made from powdered sugar and lemon juice before serving.
Fresh Fig and Yogurt Cake
Fresh figs, with their honeyed sweetness and delicate texture, elevate this yogurt cake into a sublime dessert that’s as visually stunning as it is delicious. Perfect for late summer gatherings, this cake combines the tang of yogurt with the natural sweetness of figs, creating a harmonious balance that’s sure to impress.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup plain yogurt
- 1/3 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 6 fresh figs, halved
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
- In another bowl, mix 1 cup plain yogurt, 1/3 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until smooth. Tip: Ensure all ingredients are at room temperature for a smoother batter.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the cake tender.
- Pour the batter into the prepared cake pan and arrange the halved figs on top, cut side up. Tip: Press the figs lightly into the batter to prevent them from sinking during baking.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 30 minutes to prevent overbaking.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Keenly balanced between moist and fluffy, this cake offers a delightful contrast of textures with the creamy yogurt base and the juicy figs. Serve it with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.
Gluten-Free Fresh Fig Cake
Vibrant and luscious, this Gluten-Free Fresh Fig Cake is a celebration of late summer’s bounty, where the natural sweetness of figs meets the delicate crumb of almond flour, creating a dessert that’s as visually stunning as it is delicious. Perfect for those seeking a refined yet approachable treat, this cake promises a harmonious blend of textures and flavors that will captivate your palate.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup honey
- 1/4 cup olive oil
- 1 tsp vanilla extract
- 8 fresh figs, halved
Instructions
- Preheat your oven to 350°F and grease a 9-inch cake pan with olive oil, ensuring an even coat to prevent sticking.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs, honey, olive oil, and vanilla extract until the mixture is smooth and slightly frothy.
- Gradually fold the wet ingredients into the dry ingredients, mixing until just combined to avoid overworking the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even layer.
- Arrange the halved figs cut side up on top of the batter, pressing them slightly into the surface for a decorative finish.
- Bake for 30-35 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Fluffy and moist, this cake boasts a tender crumb that pairs beautifully with the jammy figs, offering a delightful contrast in every bite. Serve it with a dollop of coconut whipped cream or a drizzle of honey for an extra touch of indulgence.
Fresh Fig and Ricotta Cake
Perfectly ripe figs and creamy ricotta come together in this sublime cake, offering a harmonious blend of sweetness and texture that’s as visually stunning as it is delicious. This dessert is a celebration of late summer’s bounty, ideal for those seeking to impress at any gathering or simply indulge in a moment of culinary luxury.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup ricotta cheese
- 8 fresh figs, halved
- 2 tbsp honey
Instructions
- Preheat the oven to 350°F and grease a 9-inch springform pan, ensuring even coverage to prevent sticking.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt until well combined.
- In a large bowl, beat 3/4 cup granulated sugar and 1/2 cup unsalted butter until light and fluffy, about 3 minutes, to incorporate air for a lighter cake texture.
- Add 2 large eggs one at a time to the butter mixture, beating well after each addition, then stir in 1 tsp vanilla extract.
- Alternately add the flour mixture and 1 cup ricotta cheese to the butter mixture, beginning and ending with the flour, mixing just until combined to avoid overworking the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula for an even bake.
- Arrange 8 halved fresh figs cut side up on the batter, pressing them slightly into the surface, then drizzle with 2 tbsp honey for a glossy finish.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly baked.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly for slicing.
Outstanding in both flavor and presentation, this cake boasts a moist crumb complemented by the creamy ricotta and the subtle sweetness of figs. Serve it with a dollop of whipped cream or a drizzle of extra honey to elevate each bite into a decadent experience.
Chocolate Covered Fresh Fig Cake
Whispering the essence of late summer, this Chocolate Covered Fresh Fig Cake marries the lush sweetness of ripe figs with the deep, velvety embrace of dark chocolate, creating a dessert that’s as visually stunning as it is delectable.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh figs, chopped
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped figs gently to avoid overmixing.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chocolate chips in a bowl, let sit for 2 minutes, then stir until smooth.
- Pour the chocolate ganache over the cooled cake, spreading it evenly with a spatula.
- Allow the ganache to set for at least 30 minutes before serving.
Yielded with each slice is a moist, tender crumb punctuated by pockets of jammy figs, all encased in a glossy chocolate cloak that crackles invitingly under the fork. Serve this cake as the centerpiece of a dessert table, or accompany it with a dollop of whipped cream for an extra touch of indulgence.
Fresh Fig and Pistachio Cake
Unveiling a dessert that marries the lush sweetness of fresh figs with the nutty crunch of pistachios, this cake is a celebration of texture and flavor. Perfect for those who appreciate a sophisticated yet approachable treat, it’s a testament to the beauty of seasonal baking.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup shelled pistachios, finely ground
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 6 fresh figs, halved
- 2 tbsp honey
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, ground pistachios, baking powder, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
- Pour the batter into the prepared pan and arrange the fig halves cut side up on top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, drizzle with honey for a glossy finish and extra sweetness.
Not only does this cake boast a moist crumb and a delicate balance of flavors, but it also presents beautifully with the figs caramelizing slightly atop. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience further.
Lemon Drizzled Fresh Fig Cake
Yield to the allure of summer with this Lemon Drizzled Fresh Fig Cake, a sublime dessert that marries the delicate sweetness of ripe figs with the bright zest of lemon. Perfect for afternoon tea or a sophisticated end to a dinner party, this cake is a testament to the beauty of seasonal baking.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 8 fresh figs, halved
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Add 2 large eggs one at a time, beating well after each addition.
- Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture.
- Fold in 1 tbsp lemon zest and 1/4 cup lemon juice until just combined.
- Pour the batter into the prepared pan and arrange 8 fresh figs, halved, cut side up, on top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk together 1/4 cup powdered sugar and 1 tbsp lemon juice until smooth, then drizzle over the cooled cake.
Every bite of this cake offers a delightful contrast between the moist, tender crumb and the juicy figs, with the lemon drizzle adding a refreshing sharpness. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Fresh Fig and Coconut Cake
Vibrant and lusciously moist, this Fresh Fig and Coconut Cake marries the subtle sweetness of ripe figs with the tropical richness of coconut, creating a dessert that’s as visually stunning as it is delicious. Perfect for late summer gatherings, its layers of flavor and texture promise to enchant every palate.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 6 fresh figs, halved
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup shredded coconut, 1 tsp baking powder, and 1/2 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
- Alternately add the dry ingredients and 1/2 cup coconut milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- Pour the batter into the prepared pan and arrange 6 fresh figs, halved, cut side up, on top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Light and airy with a moist crumb, this cake boasts a delightful contrast between the tender figs and the crunchy coconut topping. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Caramelized Fresh Fig Cake
Majestic in its simplicity and depth of flavor, the Caramelized Fresh Fig Cake is a testament to the beauty of seasonal baking. This dessert marries the natural sweetness of figs with a tender, buttery crumb, creating a symphony of textures and tastes that are both sophisticated and comforting.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 8 fresh figs, halved
- 2 tbsp brown sugar
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Add 2 large eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
- Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Arrange 8 fresh fig halves cut side up on the batter, then sprinkle with 2 tbsp brown sugar.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Unveil a cake that boasts a moist crumb contrasted by the caramelized figs, offering a delightful chewiness with every bite. Serve it warm with a dollop of crème fraîche or at room temperature alongside a glass of dessert wine for an elegant finish.
Fresh Fig and Hazelnut Cake
Bursting with the lush sweetness of ripe figs and the rich, toasty depth of hazelnuts, this cake is a celebration of late summer’s bounty. Perfect for an afternoon tea or a sophisticated dessert, its moist crumb and elegant flavor profile will impress any guest.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup ground hazelnuts
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup whole milk
- 6 fresh figs, halved
- 1/4 cup chopped hazelnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup ground hazelnuts, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
- In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add 2 large eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract.
- Alternately add the flour mixture and 1/4 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared pan. Arrange 6 fresh figs, halved, cut side up, on top of the batter. Sprinkle with 1/4 cup chopped hazelnuts.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Delightfully moist with a tender crumb, this cake offers a harmonious blend of sweet figs and nutty hazelnuts. Serve it warm with a dollop of crème fraîche for an extra touch of indulgence, or enjoy it as is for a simple yet elegant treat.
Maple Syrup Fresh Fig Cake
Lusciously moist and subtly sweet, this Maple Syrup Fresh Fig Cake is a celebration of late summer’s bounty, where the deep, caramel notes of pure maple syrup meet the delicate sweetness of fresh figs in a harmonious blend.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup pure maple syrup
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh figs, quartered
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and maple syrup until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the quartered figs, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Delightfully tender with pockets of juicy figs, this cake boasts a moist crumb and a rich maple flavor that deepens as it sits. Serve it warm with a dollop of whipped cream or a drizzle of extra maple syrup for an indulgent treat.
Fresh Fig and Rosemary Cake
This season’s bounty brings us a dessert that marries the earthy sweetness of fresh figs with the aromatic punch of rosemary, creating a cake that’s as visually stunning as it is delicious. The Fresh Fig and Rosemary Cake is a testament to the beauty of combining simple ingredients to achieve a sophisticated flavor profile.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 tbsp fresh rosemary, finely chopped
- 8 fresh figs, halved
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Add 2 large eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
- Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
- Fold in 1 tbsp fresh rosemary, then pour the batter into the prepared cake pan.
- Arrange 8 fresh figs, cut side up, on top of the batter, pressing them slightly into the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Just out of the oven, this cake boasts a moist crumb and a golden top, with the figs becoming jammy and intense. The rosemary adds a subtle, fragrant backdrop that elevates the figs’ natural sweetness. Serve slices with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.
Bourbon Infused Fresh Fig Cake
On a late summer evening, when the air carries a hint of autumn’s approach, this Bourbon Infused Fresh Fig Cake emerges as the perfect bridge between seasons, blending the lush sweetness of figs with the warm, oaky notes of bourbon.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup bourbon
- 1 tsp vanilla extract
- 1 cup fresh figs, chopped
- 1/4 cup powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Add 2 large eggs one at a time, beating well after each addition.
- Stir in 1/4 cup bourbon and 1 tsp vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Fold in 1 cup fresh figs, chopped, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust the top with 1/4 cup powdered sugar before serving.
The cake boasts a moist, tender crumb, punctuated by the juicy bursts of fig and the deep, caramel undertones of bourbon. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the dessert into a show-stopping finale.
Fresh Fig and Blueberry Cake
Elegantly bridging the gap between summer’s bounty and the cozy beginnings of fall, this Fresh Fig and Blueberry Cake marries the lush sweetness of figs with the tart pop of blueberries, all encased in a tender, buttery crumb. Perfect for afternoon tea or a sophisticated dessert, its flavors are as vibrant as its presentation.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh figs, quartered
- 1 cup fresh blueberries
- 1 tbsp powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
- In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until light and fluffy, about 3 minutes.
- Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
- Alternately add the flour mixture and 1/2 cup buttermilk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
- Gently fold in 1 cup fresh figs and 1 cup fresh blueberries, being careful not to overmix to keep the fruit intact.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Just before serving, dust the top with 1 tbsp powdered sugar for a decorative finish.
Juxtaposing the moist, dense crumb against the juicy bursts of fruit, this cake offers a delightful contrast in textures. Serve it slightly warm with a dollop of crème fraîche to elevate its rustic charm.
Cream Cheese Frosted Fresh Fig Cake
Harvested at the peak of ripeness, fresh figs bring a luscious sweetness to this exquisite cake, perfectly complemented by the velvety smoothness of cream cheese frosting. This dessert is a celebration of late summer’s bounty, offering a harmonious blend of flavors and textures that will delight the palate.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh figs, chopped
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Add 2 large eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
- Alternately add the flour mixture and 1/2 cup buttermilk to the butter mixture, beginning and ending with the flour mixture. Fold in 1 cup chopped fresh figs.
- Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat 8 oz cream cheese and 1/4 cup unsalted butter until smooth. Gradually add 2 cups powdered sugar and 1 tsp vanilla extract, beating until fluffy.
- Spread the frosting over the cooled cake. Garnish with additional fresh figs if desired.
With its moist crumb and rich frosting, this cake is a testament to the elegance of simple ingredients. The figs add a subtle chewiness, while the cream cheese frosting provides a tangy contrast. Serve it as a stunning centerpiece at your next gathering, or enjoy a slice with a cup of tea for a moment of indulgence.
Fresh Fig and Cardamom Cake
Vibrant and aromatic, this Fresh Fig and Cardamom Cake is a celebration of late summer’s bounty, blending the sweet, honeyed notes of ripe figs with the warm, citrusy undertones of cardamom for a dessert that’s as visually stunning as it is delicious.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cardamom
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 6 fresh figs, halved
- 1 tbsp turbinado sugar
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cardamom.
- In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
- Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- Pour the batter into the prepared pan and arrange 6 fresh figs, cut side up, on top. Sprinkle with 1 tbsp turbinado sugar.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Exquisitely moist with a tender crumb, this cake offers a delightful contrast between the soft figs and the slightly crisp sugar topping. Serve it warm with a dollop of crème fraîche for an extra layer of indulgence.
Rustic Fresh Fig Cake
Majestic in its simplicity, this Rustic Fresh Fig Cake marries the lush sweetness of ripe figs with the warm, comforting embrace of vanilla and almond. Perfect for late summer gatherings, its tender crumb and jewel-like topping promise a dessert that’s as visually stunning as it is delicious.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 8 fresh figs, halved
- 2 tbsp honey
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, and 1/4 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
- Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Arrange 8 fresh fig halves cut side up on top of the batter, pressing them slightly into the batter.
- Drizzle 2 tbsp honey over the figs and batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Rich with the nuanced flavors of almond and vanilla, this cake’s moist interior contrasts beautifully with the caramelized figs. Serve it warm with a dollop of crème fraîche for an extra layer of indulgence, or enjoy it as is, letting the figs shine.
Fresh Fig and Vanilla Bean Cake
Perfectly ripe figs and the aromatic allure of vanilla bean come together in this exquisite cake, offering a sublime balance of sweetness and sophistication. This dessert is a celebration of late summer’s bounty, designed to impress with its delicate texture and rich flavors.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 vanilla bean, split and seeds scraped
- 1/2 cup whole milk
- 6 fresh figs, halved
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Add 2 large eggs one at a time, beating well after each addition, then stir in the seeds from 1 vanilla bean.
- Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
- Pour the batter into the prepared pan and arrange 6 fresh fig halves on top, cut side up.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Delight in the cake’s moist crumb and the figs’ jammy sweetness, enhanced by the vanilla’s warmth. Serve it slightly warmed with a dollop of crème fraîche for an extra layer of indulgence.
Layered Fresh Fig and Mascarpone Cake
Captivating the senses with its delicate balance of sweetness and creaminess, this dessert marries the lush texture of mascarpone with the natural elegance of fresh figs, creating a symphony of flavors that’s as visually stunning as it is delicious.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup mascarpone cheese
- 1/4 cup honey
- 8 fresh figs, sliced
- 1 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F and grease a 9-inch springform pan.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt; gradually add to the butter mixture, mixing just until combined.
- Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- In a medium bowl, whisk the mascarpone and honey until smooth.
- Spread the mascarpone mixture over the cooled cake, then arrange the fig slices on top.
- Dust with powdered sugar just before serving.
Silky mascarpone paired with the subtle crunch of fresh figs offers a delightful contrast in textures, while the honey adds a gentle sweetness that complements the figs’ natural flavor. Serve this cake as a stunning centerpiece at your next dinner party, or enjoy a slice with a cup of tea for an afternoon treat.
Conclusion
Absolutely delightful, this roundup of 24 fresh fig cake recipes offers something for every baker, from simple treats to show-stopping desserts. We hope these recipes inspire you to bake up something special. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!