Figs are a seasonal gift from Nature. Let's face it...You can roast them, glaze them, stuff them into proteins... stuff them with cheese, dry them, use them as a base for energy bars... Gosh they are food love at it's max!!!! I'll admit it, I'm obsessed ;)
Well today I woke up with my sweet tooth first. It happens to the best of us, and I'll admit all I wanted something sweet, homemade, delicious.....
So I got up, got ready, and went to the store for groceries and to see what spoke to me ingredient wise. Then suddenly, as if it were meant to be, in movie time slow motion, I found my local market had a killer deal on fresh organic figs!! Oh thank you sale!!!
And then with a double take I noticed that there was only one container left! So i grabbed it as if a mob of shoppers were after it and ran from the scene with crazy in my eyes.... (yesssss!!!)
Fate brought us together on this fine afternoon!!
There I was, zooming around the store wondering just what to make with my new found treasure..... Today just got exciting! A new recipe to create, sample, and photo!
My husband, well I don't think he even know what a fig is, unless you refer him to the famous "Fig Newtons" of our childhood - the go to snack for all parents on the run - he just let it happen. After the many trips he has taken with me to the store he's accepted my impulse buys.... I think this is why he often opts out on my shopping adventures. Oh well, his loss!
And as for my cats, I was so excited about the figs I bought them presents at the store too... and let's just say they were having as much, if not more, fun as I!
|I'm sure in an hour from now this will have tears in it!
|She plays fetch for hours with her new mouse (it had feathers.....)
Ohhhh... it hit me!!!! Maybe it was that craving for dessert, or just my sweet tooth whispering to my magical kitchen hands... but suddenly I was grabbing ingredients, whisking up butter, and running around like a mad scientist. It was time for me to make a moist, fluffy and ever amazing
Whole Wheat Organic Fig Cake with a Cinnamon Vanilla Butter Cream Frosting. O.... M..... G..... !!!!!
And so, I have to share this! I can't just hold on to this new recipe and not let you try it out. It would be a sin! So, without further ado, here it is:
Whole Wheat Organic Fig Cake
What You Need:
2 cups Whole Wheat Flour
1 1/2 cups Sugar
1 tbsp Lemon Juice
1 tbsp Vanilla Extract
1 tsp Cinnamon
1 tsp Ground Cloves
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 1/4 cups Chopped Fresh Figs (remove the stems for your teeth's sake!)
1 cup Low Fat Half and Half (use buttermilk for a tangy twist!)
4 cups Powdered Sugar
1/2 cup Butter, softened
1/2 tsp Vanilla
To start, pre-heat the over to 300 degrees Fahrenheit. Add the flour, cinnamon, nutmeg, ground cloves, baking powder and soda, and salt in a large bowl. Mix to combine and set aside.
Next, cream together the butter, vanilla, and sugar. Add the eggs while beating on low one at a time. Once combined, add the dry mixture 1/2 cup at a time alternating dry ingredients with the half and half.
The mixture will be thick but have no fear! The baking powder and soda will start to lighten the mixture so take a quick break, and let it sit 1-2 minutes before folding in the fresh chopped figs. If you are a nutty person (well, we are all nuts but you get my drift) walnuts and/ or pecans are an excellent addition. I left the nuts out this time around because my morning craving was looking for a moist and delicate cake sans crunch!
Next, butter up a bundt pan and then coat with a light layer of cinnamon and sugar -- trust me, this is one tip you should try on every sweet bread and cake you make..... it's amazing!
Now that your pan is ready ti make magic, pour the batter into the pan and bake for 60 minutes.
No peeking just trust the oven and the cake to bake! After the hour has passed, remove the cake and let cool completely before removing from pan, about 2 hours.
Now it's time for buttercream! Throughout the baking process, it's helpful to let the butter sit out to soften, though if it's a very hot day don't let the butter sit too long, or you'll have soup. You simply want a softened butter to make the beating go smoothly (that sounds awful!)
Anywho, to make the buttercream, place the butter into your mixer (or beat with hand beaters) and beat about 2 minutes. Next add the powdered sugar 1/2 cup at a time. Beat until light and fluffy. Finally add the vanilla and cinnamon and beat until smooth and creamy. If you find your buttercream is more of a paste than a cream, add 2 tbsp of cream as you add the powdered sugar, until it is the consistency of a soft but firm paste. I ended up using about 3 tbsp of cream total.
Being a butter based frosting, you will need to use it immediately and then chill it ti firm it up. The bargain bites advice is: Frost now or watch it melt!
And so, with the cake cooled and the frosting ready, frost your cake and store the leftover frosting (if there is any) and you cake in the fridge. It is best to eat within 3 days.... although in my case we ate it much quicker! Yum!
Thanks for stopping by! I had so much fun experimenting and baking up some love with you! The cats are still playing with their new toys (feathers partially eaten) and it's time for me to eat some cake... right Meow!
Have a great day and thanks for stopping by BB and baking with me!