Fresh Fig and Almond Breakfast Cake
Sometimes, life hands you lemons. Other times, though, it hands you figs.
So check it out: I go to this greasy spoon diner called Rae’s every weekend. I’m a regular. I have a “usual,” and I get slightly annoyed when someone else is sitting in my spot on the bar. (I’m short, and my favorite chair is a little bit taller than all the rest.)
But it wasn’t until a couple of weeks ago that I realized that the big tree growing just to the left of the building is, in fact, a fig tree. A fact I learned by stepping (and almost slipping) on an overripe fig on the ground. I took a few photos, then a nice old lady came out to tell me that I could take some of the ripe ones if I wanted, since they would just go to waste anyway. So I did! Because despite figs being the sexiest fruit, beautiful just torn apart and eaten raw, I had a recipe I wanted to try up my sleeve.
I love a snacking cake. The kind of cake that you feel like you can eat for breakfast, or with a cup of tea, or as dessert. This cake is rustic and sturdy, requiring no creaming of butter or careful folding-in of ingredients. Just a quick mix of dry and wet ingredients, some pretty figs plopped on top, and half an hour in the oven. What a simple way to be happy.
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup sugar
- 2 large eggs
- 1 cup greek yogurt
- 1/2 cup milk
- 1 teaspoon lemon juice
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 8- 10 fresh figs (depending on the size), sliced in half
- 1/2 cup sliced almonds
- 3 tablespoons turbinado (or granulated) sugar for topping
- Heat your oven to 375°F (190°C). Butter and flour a 10-inch cast iron skillet.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar. Set aside.
- In a small bowl, whisk together Greek yogurt, milk, lemon juice, eggs, butter, and vanilla paste.
- Add the liquid mixture all at once to the dry ingredients. Stir until just combined and no lumps remain, then spoon batter into the prepared pan and smooth the top. Top batter with fresh figs, face-up, gently pressing the figs part-way into the batter. Sprinkle with sliced almonds and then sprinkle generously with turbinado (or granulated) sugar.
- Bake in the center of the oven for 25-30 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before slicing to serve.
- Cake will last, well wrapped in the refrigerator, for up to 3 days.
Adapted from Joy the Baker.
Music to cook by: Food in Bed [James Alan // Sheltered EP]