Quick life update before I fill you in on what you really want to hear about (cake):
My good friend (and bf of my friend Ashley), Xaver, is in town from Germany (hi Xaver! ;Ashley, show this to him, pleeze.)
From left: Regina, Me, Ashley, Xaver
Aren’t they cuuuute? But anyways, this weekend was spent having fun and catching up (hence the lackage of new postage). But fear not, I still kept myself busy in the kitchen. So here is your cake:
One (of many) things I look forwards to every Summer are fresh figs.
Early in my childhood, my mother planted a branch of my Uncle’s fig tree in our backyard. (That’s how you do the growing-fig-tree-thing) It flourished in the Virginia climate, and so every Summer around August we get
buttloads very many figs. The season’s short, but the figs are plenty, and I like to take full advantage of the opportunity to eat fresh figs (they don’t keep well, so you don’t find them much outside of their dried form at the grocery store).
So, naturally, the best way to eat fresh figs is in a baked good.
but for real, fresh is probably equally as awesome
I got the idea for this recipe from here and edited it a bit to suit my desires.
Fresh Fig Cake
(alternatively, you could make “cakes” and bake the batter in muffin tins)
Makes 1-13×9 cake or 24-“cakes”
– 3/4 cup your-choice sweetener (i.e., sugar, brown sugar. I used coconut palm sugar but it’s really-really good with molasses
– 1 cup plain yogurt
– 1/4 cup canola oil
– 1/4 cup unsweetened apple sauce
– 2 tsp vanilla
– 2 flax eggs (combine 2 tbsp flax w/6 tbsp water and beat w/fork until gelled)
– 1 1/2 cups white whole wheat flour
– 1 1/2 cups multigrain hot cereal (or old fashioned oats)
– 1 tsp baking soda
– 1 tbsp ground cinnamon
– 1/2 tsp ground sea salt
– 3 cups fresh figs, chopped (peel on)
– 1/3 cup chopped walnuts
1. Heat oven to 350˚F and spray baking dish or muffin tins with cooking spray (or use liners for the tins).
2. In a large bowl combine the sugar, yogurt, oil, apple butter, vanilla, and flax eggs. Beat on low until blended.
3. In a separate bowl, combine the flour, multigrain cereal (or oats), baking soda, cinnamon, and salt.
4. Gradually add the dry mixture to the wet mixture and beat on low until well blended.
5. Fold in the chopped chopped figs and walnuts.
6. Spoon batter into your desired baking-container
7. Bake for 40-45 minutes in a 13×9 dish or 30 minutes in muffin tins.
After tasting this baby, I was slightly gulp disappointed. It tasted… healthy.The coconut palm sugar wasn’t quite as sweet as the cane sugar I used in the apple cake, and the recipe didn’t live up to my memory from last year of when I made it with molasses. So, I was left in a predicament: all this fig cake and no eating motivation. Enter solution: peanut butter. I spread a nice layer of peanut butter on the top of this baby, and wow! Delicious.
Super moist and super enticing.
If I had to do it over again, though, I would use molasses instead of the palm sugar… or add more palm sugar.
What was the last thing you baked?
What’s your go-to method for fixing a cooking/baking mess up?
Anything cool going on in your life?