When you order food online there is always a mistake or two in your order. Instead of getting five figs we got five buckets of figs, so I had to find a recipe that used a lot of figs and fast. I used Cup4Cup flour in this recipe as well and a mix of what I had in my pantry. It turned out better than expected and is going down in my recipe book as one of the best cakes I’ve ever made. The cake was perfectly crumbly, a caramel dripping with delicious figs and candied ginger. What’s not to like?
For the Cake:
- 1/2 c butter
- 2/3 c brown sugar
- 1/3 c sugar
- 3 small eggs
- 1/4 c milk
- 1/2 c yogurt
- 1 tbsp vanilla
- 1/2 tsp salt
- 1/2 tsp dried ginger
- 2/3 c candied ginger
- 1 1/2 c flour
- 2 tsp baking powder
Caramel and figs:
- 13 figs
- 8 tbsp butter
- 1/3 c brown sugar
- 1/3 c honey
- 1 tbsp vanilla extract
- pinch of salt
- 1/2 tsp dried ginger
Directions:
- Preheat the oven to 350 and grease a Bundt pan.
- Slice the figs in half and place them where the cut side is facing up so that you can see them when you take out the cake.
- Make the cake first, combining the dry ingredients and getting out the butter so that it is room temperature.
- Cream butter and sugar until light and fluffy, and add eggs. Measure out the yogurt and milk to add and scrape down the sides. Add the flour a little at a time and speed up your machine to avoid chunks.
- Cut up the candied ginger into little pieces and add to the batter, making sure they are scattered throughout.
- Make the caramel, heating the butter and sugar in a pan till it boils. Take off the heat and add seasoning.
- Drizzle over the figs until it fills up the bottom of the pan evenly. Add the cake batter and smooth with your spatula.
- Put the cake in the oven, and bake for an hour until it’s golden brown. Flip the pan over and enjoy the cake!
Hadley's Hues 