Whole Wheat Organic Fig Cake

Figs and buttercream and cake!  Yum!!!

Complexity Level: Easy

Servings: 10-12

Whole Wheat Organic Fig Cake

What You Need:

Cake

2 cups Whole Wheat Flour

3 Eggs

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!)

Buttercream

4 cups Powdered Sugar

1/2 cup Butter, softened

1/2 tsp Vanilla
4 tbsp Cream

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. The baking powder and soda will start to rise the mixture, 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 looking for a moist and delicate cake.

Grease a bundt pan well with butter, then coat with a light layer of cinnamon and sugar -- trust me, this is one tip every sweet bread and cake you make should embrace, it's amazing!

Pour the batter into the pan and bake 60 minutes. No peeking just trust the oven and cake to bake! Remove the cake from the oven after baking and let cool completely before removing from pan.

(Tip!! Spread a small amount of butter cream to the bottom of the cake before flipping it onto your plate/ serving platter. This will secure the cake down so it does not move around when it is sliced!)

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, not butter sauce!

Anywho, to make the buttercream, place the butter into your mixer (or beat with hand beaters) and cream about 2 minutes. Next add the powdered sugar 1/2 cup at a time in addition to the cream, about 1 tbsp at a time. Beat until light and fluffy. Finally add the vanilla and cinnamon and beat until smooth and creamy.

Being a butter based frosting, you will need to use it immediately. Frost now or watch it melt! 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!

Thanks for coming over and indulging in my sweet craving with me! 

I hope you have a great day!

Aimee Gonzalez