FIG CAKE

This delectable butter cake is topped with fresh fig halves. It's perfect on its own, but it's pretty heavenly with homemade whipped cream or ice cream as well! Fig cake will be your new summer dessert of choice (when you can turn on the oven).

Course Dessert

Cuisine Italian

Keyword cake, dessert

Prep Time 20

Cook Time 30

Allow Additional Time for Baking 25

Total Time 1 15

Servings

Calories 441kcal

Author Luci Petlack

Ingredients

³/₄ cup butter at room temperature
1 cup sugar
4 large eggs at room temperature
¹/₄ cup whole milk
2 cups AP flour
2 ¹/₂ teaspoons baking powder
¹/₄ teaspoon salt
¹/₄ cup powdered sugar
1 lb fresh figs, halved from tip to bottom

Instructions

Preheat oven to 350°
In a large bowl, beat butter and sugar until creamed together. Add eggs and milk. Beat until well combined
In a separate bowl, combine flour, baking powder, and salt. Add dry mixture to wet ingredients a bit at a time until well mixed.
Line a 9" springform or removable bottom baking pan with parchment paper. Pour in the batter.
Sift powdered sugar into a small bowl. Roll each fig half in the powdered sugar then gently place each half on top of the batter, cut side up.
Bake for 30 minutes.* A toothpick inserted in the center should come out clean.
Let cake cool completely before removing from pan. To remove from pan, slide a knife around the cake to loosen before removing the outer ring.

Notes

*As I mentioned in the post, I ended up baking the cake for about 55 minutes. It came out perfectly, but it certainly took a while. Start checking for doneness at 30 minutes by sticking a toothpick into the center of the cake until it comes out with any dough.

Recipe from Elizabeth Minchilli's The Italian Table

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