Fig Coffee Cake is made using fresh figs, rolled oats, and sliced almonds. During baking, the figs break down into a juicy jam-like consistency that’s delightful. If you can’t find fresh figs, fresh pears or apricots may be used. Topped with a crumbly streusel, you’ll love this recipe.
Fig Coffee Cake became an instant hit with my “not a fig-guy” husband and my teenage son. But when the cake came out of the oven, they didn’t even wait for the cake to cool enough, the aroma was so tempting. And now, they’re fig-converts who keep requesting me to make this coffee cake recipe again soon.
What is Coffee Cake?
Almost any kind of cake could be called a coffee cake, though the term is often used for cakes with a kind of German ring to them, such as streusel topped cakes. These cakes are usually a single layer, flavored with either fruit or cinnamon, and leavened with baking powder or baking soda, which results in a more cake-like texture.
What are figs?
Figs are technically inverted flowers that store their pollen inside the fruit. Native to the Mediterranean region and Southwest Asia, figs’ flavor has been described with a honey-taste and hints of berry. And they give a crunchy-crisp texture from the seeds. There are several types of figs, but the Black Mission Fig is probably the easiest to find when in season. I’ve also used striped Tiger figs with equal success. The key is to chop them finely for the recipe.
Does Coffee Cake have coffee in it?
Obviously, some cakes called coffee cake can be a literal title for cakes containing coffee but most do not contain coffee.
How do you make fig coffee cake from scratch?
If you’ve never tried a coffee cake recipe before, I’m here to tell you, you’re going to be hooked. Coffee cakes are so easy and full of great texture and flavor. My recipe for Fig Coffee Cake is step-by-step simple, as are most coffee cake instructions. For this particular recipe, start by combining wet and dry ingredients without over-mixing, then fold in fruit and add more of the fruit to the streusel topping. A 9″ baking pan works well for fig coffee cake . Coffee cakes usually bake for close to an hour and the cake should cool for at least 20 minutes before cutting or the pieces kind of fall apart, again because of the dense nature of the cake. After that, the cake is still nice and warm… and delicious.
How do you make coffee cake topping?
The streusel topping is made combining flour, brown sugar, cold butter, and then usually some nuts or oats. In this case, you also add some of the chopped fresh figs. The key to the streusel topping is to cut the butter into the dry ingredients (using a pastry cutter) until everything is crumbly. Do not try to grate the butter into the ingredients to skip the butter-cutting step, this will result in a mess of melted butter in the center of the cake as it bakes (I speak from experience).
Can Coffee Cake be frozen?
Yes, absolutely. To freeze: wrap the cake that has been cooled completely with aluminum foil or plastic freezer wrap-or both, or place in a heavy-duty freezer bag. Most cakes that have been kept constantly frozen will keep safe indefinitely, but I recommend freezing it for no more than three months because unless you’re REALLY good at keeping out moisture and air in the container, freezer burn is hard to avoid.
How long will Coffee Cake keep?
This cake can be left at room temperature for up to two days. For longer time, refrigerate for up to one week, covered with aluminum foil or plastic wrap.
Stay tuned for my post on freezing fresh figs, so you can enjoy this and other recipes calling for figs all year long. But, as I mentioned above, you may certainly replace the recipe with other fruits. And for more great coffee cake recipes, try my Buttermilk Peach Coffee Cake, Sour Cream Blueberry Coffee Cake, and my Walnut Cinnamon Bundt Coffee Cake is beyond amazing and perfect for a crowd.
Save Fig Coffee Cake to your “Cakes” or “Baking” board and let’s be friends on Pinterest! I’d love to share tasty recipes with you.
Did you make this recipe? Leave a review!
Fig Coffee Cake
Oatmeal Almond Streusel:
For the Oatmeal Almond Streusel:
- In a shallow bowl, whisk together ½ cup flour, ⅓ cup oats, ¼ cup brown sugar, and ¼ teaspoon salt. Using a pastry cutter or two knives, cut in 5 Tablespoons cold butter until mixture is crumbly. Stir in ½ cup figs and ⅓ cup almonds. Set aside.
For the Coffee Cake:
- Preheat oven to 350F degrees. Lightly grease and flour a 9-inch square baking or cake pan.
- In the work bowl of a food processor, place 1 ½ cups flour, ¾ cup oats, 2 teaspoons baking powder, and ½ teaspoon salt; pulse until oats are ground, 7 to 8 times.
- In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup butter and ¾ cup sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add 2 eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla and ½ teaspoon almond extracts.
- With mixer on low speed, gradually add flour mixture to butter mixture alternately with ¾ cup yogurt, beginning and ending with flour mixture, beating just until combined after each addition. Gently fold in 2 cups figs. Spread batter in prepared pan. Top with Oatmeal Almond Streusel (Yes, I use all of it).
- Bake until golden brown and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 20 minutes. Serve warm or at room temperature.
- When making the streusel topping, make sure your butter is very cold. Using a pastry cutter or a fork works well to create the crumbles needed as the streusel ingredients are combined. Be sure to add the sliced almonds and figs AFTER the other topping ingredients have been cut together.
- Check the coffee cake when the baking time has about 25 minutes remaining. If the outside of the cake is already really brown, you may tent a piece of aluminum foil over the cake for about 15 minutes but don't forget to remove it again during the last 10 minutes to let the center continue to crisp and finish.
- Allow at least 20 minutes for the cake to cool after removing from the oven before you cut the coffee cake. Otherwise, the cut pieces kind of fall apart. After 20 minutes of cooling, the cake is still nice and warm.