Fig Coffee Cake with Cream Cheese
Fig Coffee Cake with Cream Cheese is a soft, buttery coffee cake layered with sweet fresh figs, a rich cream cheese filling, and a crumbly almond streusel topping. Warm cinnamon and nutmeg bring out the natural sweetness of the figs, while a simple glaze adds the perfect finishing touch. It’s an easy way to make the most of fresh figs and works just as well for breakfast or brunch as it does for dessert.
As an Amazon Associate I earn from qualifying purchases.
Why You’ll Love Fig Coffee Cake with Cream Cheese
- Perfect Balance of Flavors: The sweetness of fresh figs paired with the creamy filling and crumbly streusel topping makes every bite a delight.
- Versatile Dessert: This cake works for breakfast, dessert, or even a midday treat—it’s satisfying anytime!
- Nostalgic Comfort: If you love a good coffee cake, this fig version adds a unique twist that feels both familiar and fresh.
- Impresses Guests: The beautiful layers and rich flavors make it a showstopper for any gathering, without being overly complicated.
- Seasonal Ingredients: Using fresh California figs in season adds a burst of natural flavor that just can’t be beaten.
Ingredients Needed To Make Fig Coffee Cake with Cream Cheese
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
Cake Ingredients
- gluten-free flour or all-purpose flour
- baking powder
- baking soda
- kosher salt
- eggs
- sugar
- sour cream
- butter
- vanilla extract
- cinnamon
- nutmeg
- fresh figs
Cream Cheese Layer Ingredients
- Cream cheese
- Vanilla extract
- Powdered sugar
Streusel Topping Ingredients
- Almond flour
- Gluten-free flour or all-purpose flour
- Brown sugar
- Butter
- Fresh figs, sliced
Glaze Ingredients
- Powdered sugar
- Milk
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 Fig Coffee Cake with Cream Cheese Filling
- Preheat the Oven:
Preheat your oven to 325°F. Spray a 9-inch round springform pan with non-stick baking spray. Place the pan on a baking sheet to catch any leaks. - Prepare the Cream Cheese Layer:
In a mixing bowl, combine cream cheese, vanilla extract, and powdered sugar. Mix until smooth and set aside. - Make the Streusel Topping:
In a separate bowl, add almond flour, gluten-free or all-purpose flour, cold butter, and brown sugar. Use a fork to mix until crumbly. Set aside.
- Prepare the Cake Batter:
- In a large mixing bowl, cream together sugar and butter until smooth and fluffy.
- Add eggs, sour cream, and vanilla extract, mixing until fully combined.
- In another bowl, whisk together gluten-free or all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, and ground nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing until well incorporated. Scrape down the sides of the bowl as needed.
- Gently fold in the finely diced fresh figs.
- Assemble the Cake:
- Pour half of the cake batter into the prepared springform pan, spreading it evenly.
- Spread the cream cheese mixture over the cake batter.
- Sprinkle half of the streusel topping over the cream cheese layer.
- Add the remaining cake batter on top, followed by the sliced figs.
- Sprinkle the remaining streusel topping over the figs.
- Bake the Cake:
Place the assembled cake in the preheated oven and bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
Allow the cake to cool completely in the pan before removing it. - Prepare the Glaze:
While the cake cools, mix powdered sugar and milk in a small bowl until smooth. Adjust the consistency with more milk if needed. - Finish the Cake:
Drizzle the glaze over the cooled cake and top with additional fresh figs if desired.
- Serve:
Slice and enjoy!
Variations & Substitutions
- Filling Flavor: Add a touch of citrus zest (like lemon or orange) to the cream cheese filling for a bright, tangy contrast to the sweet figs
- Nut Flour: The streusel topping calls for almond flour, but you can substitute it with another nut flour like hazelnut or walnut flour for a different flavor twist.
Commonly Asked Questions
Can I use dried figs instead of fresh figs?
Yes, you can use dried figs if fresh figs are not available. Be sure to rehydrate the dried figs in warm water for about 15-20 minutes before using them in the recipe. This will help soften them and integrate better into the cake.
What should I do if I don’t have almond flour for the streusel topping?
If you don’t have almond flour, you can substitute it with another nut flour, such as hazelnut or walnut flour. Alternatively, if you want a nut-free option, you can use additional all-purpose or gluten-free flour for the streusel topping.
How can I tell when the cake is done baking?
The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on the cake as it bakes, as baking times can vary depending on your oven and the moisture content of the figs.
How should I store the Fig Coffee Cake?
Once the cake has cooled completely, store it in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. Be sure to wrap it well to keep it fresh.
Can I freeze the Fig Coffee Cake?
Yes, you can freeze the Fig Streusel Cake. Wrap it tightly in plastic wrap and then aluminum foil before freezing. It can be frozen for up to three months. To serve, thaw it in the refrigerator overnight and allow it to come to room temperature before enjoying.
How do I reheat the cake?
To reheat, place slices of the cake in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. This will help refresh the cake and crisp up the streusel topping.
Can I add other fruits to the cake?
Certainly! While figs are the star of this cake, you can experiment by adding other fruits such as berries or apples. Just be sure to adjust the amount of sugar and spices accordingly to complement the added fruits.
Fig Coffee Cake with Cream Cheese Filling
Equipment
- Fork (for making the streusel)
Video
Ingredients
For the Cake
- 2 cups 1:1 gluten-free flour or all-purpose flour
- 3 tsp baking powder for GF or 2 tsp if using all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 eggs
- ⅔ cup sugar
- 1 ½ cups sour cream
- 1 cup butter room temperature
- 2 tsp vanilla extract
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1 ½ cups fresh figs finely diced
For the Cream Cheese Layer
- 8 ounces cream cheese room temperature
- 1 tsp vanilla extract
- 1 cup powdered sugar
For the Streusel Topping
- 1 cup almond flour
- ½ cup gluten-free flour 1.1 or all-purpose flour
- ½ cup packed brown sugar
- 8 tbsp cold unsalted butter
- 1 cup fresh figs sliced
For the Glaze
- 1 ½ cups powdered sugar
- 2 tsp milk or more for desired consistency
Instructions
- Preheat the Oven: Preheat your oven to 325°F. Spray a 9-inch round springform pan with non-stick baking spray. Place the springform pan on a baking sheet to catch any potential leaks.
- Prepare the Cream Cheese Layer: In a mixing bowl, combine the cream cheese, vanilla extract, and powdered sugar. Mix until smooth and set aside.
- Make the Streusel Topping: In a small bowl, combine the flour and sugar. Add the cold, cubed butter and use a fork to break the butter into the flour mixture until coarse crumbs form.
Prepare the Cake Batter
- In a large mixing bowl, cream together the sugar and butter until smooth and fluffy.
- Add the eggs, sour cream, and vanilla extract, mixing until fully combined.
- In another bowl, whisk together the gluten-free or all-purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, and ground nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing until well incorporated. Scrape down the sides of the bowl as needed.
- Gently fold in the finely diced fresh figs.
Assemble the Cake
- Pour half of the cake batter into the prepared springform pan, spreading it evenly.
- Spread the cream cheese mixture over the cake batter.
- Sprinkle half of the streusel topping over the cream cheese layer.
- Add the remaining cake batter on top, followed by the sliced figs.
- Sprinkle the remaining streusel topping over the figs.
- Bake: Place the assembled cake in the preheated oven and bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool completely in the pan before removing it.
- Prepare the Glaze: While the cake cools, mix the powdered sugar and milk in a small bowl until smooth. Adjust the consistency with more milk if needed.
- Finish the Cake: Drizzle the glaze over the cooled cake and top with additional fresh figs if desired.
- Serve: Slice and enjoy!
Notes
Optional Cream Cheese Filling
If you’d like to add a rich, creamy layer to your coffee cake, the cream cheese filling is a delicious option—but it’s completely optional.Recipe Note
Adding a cream cheese layer will change the texture of the cake. Because cream cheese adds both moisture and weight, the bottom cake layer may bake up slightly denser and more moist than a traditional coffee cake. This is completely normal and doesn’t mean the recipe didn’t turn out. The cream cheese creates a rich, cheesecake-like center that many people love, but if you prefer a lighter, fluffier coffee cake, you can simply leave the cream cheese layer out.Nutrition
Wrapping up, this Fig Streusel Cake with Cream Cheese Filling has quickly become a favorite in my recipe collection. The blend of sweet figs, creamy cheese, and crunchy streusel is just irresistible. I love serving it warm with a scoop of vanilla ice cream or enjoying it as a cozy snack with a cup of coffee. Trust me, this cake is a real crowd-pleaser and a great way to savor those California figs!
