This fig cake is a delightful treat bursting with sweet figs and topped with a yummy orange and brown sugar glaze. It’s perfect for any occasion or just a cozy night in!
I love how the glaze adds a nice touch of brightness and sweetness. It’s like a warm hug in cake form! You might want to keep this one a secret from your friends. 😉
Key Ingredients & Substitutions
Dried Figs: These are the star of the show, giving the cake its sweet flavor and chewy texture. If you can’t find dried figs, you can use dried apricots or prunes instead. Just chop them as you would the figs.
Unsalted Butter: This adds richness, but you can swap it with vegetable oil for a dairy-free option. Some people also prefer using coconut oil for a unique twist!
Sour Cream or Plain Yogurt: This keeps the cake moist. Greek yogurt is a great substitute, or you could use buttermilk if you have that on hand. If you’re going dairy-free, try a plant-based yogurt.
Nuts: Optional, but they add a nice crunch! If you’re allergic, feel free to skip them or replace them with seeds like sunflower seeds for a similar texture.
How Do I Get the Perfect Glaze Consistency?
Creating the glaze is super easy, but getting the right consistency can be tricky. You want it thin enough to drizzle but thick enough to stay put!
- Start with the powdered sugar, then gradually mix in the brown sugar and orange juice.
- Add milk or cream one tablespoon at a time until you get that perfect drizzle.
- If it becomes too thin, just add a little more powdered sugar to thicken it up.
Remember to adjust based on your taste – a bit more orange juice can give it a zesty kick!
How to Make Fig Cake with Sweet Orange and Brown Sugar Glaze
Ingredients You’ll Need:
For the Cake:
- 1 cup dried figs, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1/2 cup chopped nuts (optional, such as walnuts or pecans)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons brown sugar (light or dark)
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 1-2 tablespoons milk or cream (to thin as needed)
How Much Time Will You Need?
This fig cake takes about 15-20 minutes to prepare and approximately 45-55 minutes to bake. Plus, you’ll want to let the cake cool for about 10-15 minutes before glazing it. So, block off about 1 ½ hours for the whole process!
Step-by-Step Instructions:
1. Prepare the Oven and Cake Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan to ensure your cake comes out easily after baking.
2. Soften the Figs:
In a bowl, combine the chopped dried figs with boiling water. Stir in the baking soda; this helps soften the figs and brings out their flavor. Let this sit and cool while you get the rest of the ingredients ready.
3. Mix the Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, and salt. Set this mixture aside while you work on the wet ingredients.
4. Cream the Butter and Sugar:
In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar together until fluffy and light in color. This should take a few minutes!
5. Add the Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract for a lovely aroma.
6. Incorporate Dairy:
Stir in the sour cream or yogurt until everything is well blended. This will add moistness to your cake.
7. Combine Dry and Wet Ingredients:
Gently fold the flour mixture into the wet ingredients. Be careful not to overmix—just stir until you don’t see any more flour.
8. Add the Figs:
Now, add the softened figs along with the soaking liquid to the batter. Fold gently to combine, and if you’re using nuts, now’s the time to mix them in.
9. Pour into the Cake Pan:
Pour your cake batter into the prepared pan and spread it out evenly with a spatula.
10. Bake the Cake:
Place the pan in the preheated oven and bake for 45-55 minutes. The cake is done when a toothpick inserted in the center comes out clean.
11. Make the Glaze:
While the cake is baking, prepare your glaze. In a small bowl, whisk together the powdered sugar, brown sugar, fresh orange juice, and orange zest. Add milk or cream a little at a time until you reach a lovely drizzle-able consistency.
12. Cool and Glaze the Cake:
When the cake is done baking, remove it from the oven and let it cool in the pan for about 10-15 minutes. Then transfer it to a wire rack. Once the cake is slightly warm, drizzle the orange and brown sugar glaze over the top.
13. Serve and Enjoy:
Allow the glaze to set for a bit before slicing the cake. Enjoy this moist and flavorful fig cake with a refreshing sweet citrus glaze—perfect for dessert or a delightful snack with your afternoon tea!
Fig Cake with Sweet Orange and Brown Sugar Glaze FAQ
Can I Substitute Fresh Figs for Dried Figs in This Recipe?
Fresh figs can be used instead of dried figs, but you’ll need to adjust the moisture in the recipe. Use about 1 ½ cups of fresh figs and reduce the boiling water to 1/2 cup to avoid excess moisture. Fresh figs will also give a lighter texture to the cake!
How Do I Store Leftover Fig Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. Just be sure to let it sit at room temperature for about 30 minutes before serving for the best flavor and texture.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day or two ahead. Simply store it at room temperature in an airtight container. Prepare the glaze fresh on the day you plan to serve the cake for maximum flavor and presentation!
What Can I Use Instead of Orange Juice for the Glaze?
If you don’t have orange juice on hand, lemon juice can be a great substitute! It will offer a tangy twist to the glaze. Alternatively, any light fruit juice like apple or pineapple would work in a pinch.
