Almond Fig Cake
As an Amazon Associate I earn from qualifying purchases.
There’s something special about this Almond Fig Cake that makes it perfect for those moments when you want a treat that feels both comforting and a little fancy. I love making it when I’m craving something sweet but not too heavy. The mix of almond flour, fresh figs, and a hint of nutmeg gives it a unique flavor that just hits the spot. The cake comes together in just about an hour, including baking and cooling time, which makes it ideal for a last-minute dessert or even a weekend brunch.
Why You’ll Love Almond Fig Cake
- Perfect Balance of Sweet and Nutty: The combination of almond flour and fresh figs gives this cake a rich, yet not overly sweet, flavor.
- Easy to Make: With simple ingredients and straightforward steps, you don’t need to be a pro to bake this delicious cake.
- Great for Any Occasion: Whether it’s a weeknight treat or something special for brunch, this cake feels just right for any moment.
- Unique Flavor Twist: The touch of almond extract and nutmeg adds warmth and depth, making it stand out from your usual fruit cakes.
- Light and Fluffy Texture: The mix of almond and all-purpose flour gives the cake a delicate crumb, while the figs bring a soft sweetness on top.
Ingredients Needed To Make Almond Fig Cake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- 1.1 GF flour or all-purpose flour
- Almond flour
- Ground nutmeg
- Milk
- Sugar
- Butter, room temperature
- Eggs
- Almond extract
- Vanilla extract
- Kosher salt
- Baking powder
- Unsweetened plain yogurt (or sour cream substitute)
- Figs, sliced
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy products of your choice for the recipe.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Almond Fig Cake
- Preheat the Oven: Set the oven to 350°F. Spray a 9” springform pan with nonstick spray and place it on a baking sheet.
- Mix Wet Ingredients: In a bowl, cream together butter and sugar until fluffy. Add almond extract, vanilla, eggs, milk, and yogurt, and mix well.
- Combine Dry Ingredients: In another bowl, whisk flour, almond flour, nutmeg, salt, and baking powder together.
- Mix Everything Together: Gradually add the dry ingredients to the wet mixture and stir until combined. Don’t overmix.
- Prepare the Cake: Pour the batter into the springform pan. Arrange the sliced figs on top in a single layer.
- Bake: Bake the cake for 42-50 minutes, or until a toothpick comes out clean.
- Cool and Serve: Let the cake cool completely, then slice and enjoy!
Commonly Asked Questions
Can I use a different type of fruit instead of figs?
Yes! If figs aren’t your thing, you can easily swap them for other fruits like sliced pears, apples, or even berries. Just be sure to adjust the baking time slightly depending on the moisture content of the fruit you use.
How do I store the Almond Fig Cake?
To keep the cake fresh, store it in an airtight container at room temperature for up to two days. If you want it to last longer, you can refrigerate it for up to five days. Just make sure it’s properly sealed to prevent it from drying out.
Can I make this cake ahead of time?
Absolutely! This cake can be made the day before serving. If you’re prepping in advance, store it in the fridge after it cools. Let it come to room temperature before serving, or reheat slices for a few seconds in the microwave if you prefer it warm.
What if I don’t have almond flour?
If you don’t have almond flour, you can substitute it with additional all-purpose flour, but keep in mind the texture might change slightly. Almond flour adds a lovely nutty flavor and moisture to the cake, so using it will give the best result.
How do I know when the cake is done baking?
You’ll know the cake is ready when a toothpick inserted into the center comes out clean, or with just a few crumbs. The top should be lightly golden, and the edges will pull away from the sides of the pan.
Can I freeze this cake?
Yes, you can freeze the Almond Fig Cake! Once it has cooled completely, wrap it tightly in plastic wrap and then aluminum foil before freezing. It can be stored in the freezer for up to three months. To enjoy, thaw it at room temperature.
Do I need to peel the figs before adding them to the cake?
Nope, there’s no need to peel the figs! Their skin is perfectly edible and softens as the cake bakes, so just slice them and place them on top.
Almond Fig Cake
Equipment
- Measuring cups and spoons
- toothpick
Ingredients
- 1 cup 1.1 GF Flour or all-purpose flour
- ½ cup almond flour
- ½ tsp ground nutmeg
- ⅓ cup milk
- ¾ cup sugar
- 8 tbsp butter room temperature
- 3 eggs
- 1 ½ tsp almond extract
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 2 tsp baking powder
- ½ cup unsweetened plain yogurt substitute sour cream
- 2 cups figs sliced
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Spray a 9” springform pan with nonstick baking spray and place the pan on a baking sheet to catch any leaks.
- Mix Wet Ingredients: In a mixing bowl, cream together the room temperature butter and sugar for about 3 minutes until light and fluffy. Mix in the almond extract, vanilla extract, eggs, milk, and yogurt until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the 1.1 GF flour (or all-purpose flour), almond flour, ground nutmeg, kosher salt, and baking powder.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Prepare the Cake: Pour the batter into the prepared springform pan. Arrange the sliced figs on top in a single layer.
- Bake: Place the pan in the preheated oven and bake for 42-50 minutes. Check for doneness by inserting a toothpick halfway through; the cake is done when the toothpick comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely on a wire rack. Once cooled, slice and enjoy!
Nutrition
This Almond Fig Cake is one of those recipes that always impresses without much effort. It’s got the perfect balance of sweetness from the figs and nuttiness from the almond flour. Whether you’re serving it for dessert or as a sweet snack with coffee, it’s a crowd-pleaser every time. Give it a try—you won’t regret it!
