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–+ servings
Fresh Fig Breakfast Cake

Fresh Fig Breakfast Cake for a Sweet Morning Delight

This Fresh Fig Breakfast Cake is a delightful centerpiece for your morning routine, offering a light and fluffy texture that's easy to make.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Fresh Figs Chopped, adjust sugar for sweetness if using dried figs
  • 1 cup Greek Yogurt Can be substituted with sour cream or buttermilk
  • 1/2 cup Unsalted Butter Softened, can replace with coconut oil for dairy-free
  • 1/2 cup Chopped Nuts Optional, omit for nut-free version
  • 1 cup Flour Can substitute with gluten-free flour blend
  • 2 large Eggs Room temperature preferred
  • 3/4 cup Sugar Adjust based on sweetness of figs
  • 1 teaspoon Vanilla Extract Optional but recommended
Optional Topping
  • 1/4 cup Chopped Nuts Optional for garnish
  • 1/2 cup Reserved Fresh Figs For garnishing on top

Equipment

  • 9-inch round cake pan
  • Mixing Bowls
  • Electric Mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it with butter or lining it with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined.
  3. In a large bowl, cream together softened butter and sugar using an electric mixer until light and fluffy.
  4. Beat in eggs one at a time, fully incorporating each before adding the next, then mix in vanilla extract.
  5. Gradually mix in half of the dry ingredient mixture followed by the Greek yogurt, then add the remaining dry ingredients.
  6. Fold in most of the quartered fresh figs, reserving some for topping later.
  7. Pour the batter into the prepared cake pan, smooth the top and arrange reserved figs on top.
  8. Bake in the preheated oven for 35-40 minutes, until a toothpick inserted comes out clean.
  9. Once baked, let the cake cool in the pan for about 10 minutes before transferring to a wire rack.
  10. Slice and serve warm or let it cool completely for later enjoyment.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 160mgFiber: 1gSugar: 15gVitamin A: 400IUCalcium: 60mgIron: 1mg

Notes

Use room temperature eggs and yogurt for better emulsification. Gently combine ingredients to keep the cake light and airy.

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