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
Ingredients
Oatmeal Almond Streusel:
- ½ cup all-purpose flour
- ⅓ cup old-fashioned oats, not instant
- ¼ cup brown sugar, firmly packed
- ¼ tsp kosher salt
- 5 Tbsps unsalted butter, cold, cubed
- ½ cup fresh figs, chopped
- ⅓ cup sliced almonds
Fig and Oat Coffee Cake:
- 1 ½ cup all-purpose flour
- ¾ cup old-fashioned oats, not instant
- 2 tsp baking powder
- ½ tsp kosher salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¾ cup plain yogurt
- 2 cups fresh figs, chopped
Instructions
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.
Notes
- 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.
This fig coffee cake is amazing!! I subbed gluten free flour and it came out great. I also subbed 1 egg with a flax egg. I love that this has chunks of fig!
Ayn, this is go great to know! Love that you were able to make the recipe gluten free and vegan, and it was successful. Thanks for taking the time to let me know, a lot of readers will also appreciate this.
Hi, this looks delicious! Can you replace the yogurt with sour cream? Thank you 😊
Hi Elena, I apologize for the late reply but yes, you may use sour cream and it’ll be delicious!
Do you use the whole fig or should you remove the skin? Also should the figs be firm or soft?
I use the whole fig- and the figs should be ripe. So, you don’t want to use figs that are past their prime. You want them the same ripeness as when you would eat them plain. Baking will further soften and break them down but if they’re too hard they may not. Hope this helps!
Can I use homemade fig preserves in this recipe?
Hi Cindy, you can buy it will be different than using fresh figs. Still delicious though. I would drop spoonfuls on top amd lightly swirl it before baking.
I am going to try this recipe for a practical exam! I have a few questions. Do you peel the figs before use, and what is the weight of the serving size that you are using to feed the 12 people? Trying to figure out the math for 1-2 oz bites, and not a whole slice. Thank you very much!
Hi Deanna, No need to peel the figs. And I have haven’t ever weighed a serving size so I can’t accurately answer that question.
Can you use frozen figs? Does it add too much water and need adjusted or should I drain the thawed figs first?:)
Hi Libby, I’ve never made this with frozen figs but someone just commented the other day that they used frozen, thawed, figs and they worked perfectly.
This cake was fantastic!!! Used frozen (defrosted) figs from my tree. Wonderful taste and moistness. Just perfect! Got raves from my neighbors. Wish I could give it 10 stars!
Thanks, Linda! I just had someone ask if frozen figs could be used so I’m glad to know they do.
This cake was fantastic!!! Used frozen (defrosted) figs from my tree. Wonderful taste and moistness. Just perfect! Got raves from my neighbors. Wish I could give it 10 stars! 😊
Can this be used to make muffins?
Hi Chris, I’ve never done this but I don’t see why. I would just watch so they don’t get dry. I would check at 19-20 minutes with a toothpick. Don’t wait until toothpick is completely dry to take out of the oven, but when moist crumbs appear. Hope this helps. Let me know how they turn out!
Delicious! I made it ahead of time, froze then thawed before serving. I baked the cake in a round, 9’ springform pan. The cake took longer to cook, but it came out moist. Friends were quite impressed. I made it according to the recipe. Next time I will add more figs
Hi Yvette, I love the idea of making this cake in the round. I’ll bet it was beautiful. Thanks for taking the time to comment, it means a lot.
Since I’m diabetic I’m going to try this fig coffee cake recipe using Swerve instead of sugar.
Omg. I just baked this cake and it’s SO DELICIOUS. I’ll add even more figs next time because their flavor and jammy consistency is amazing with the crunchy streusel and moist cake! I added nutmeg and cinnamon to the batter and topping, just because I love fall fruits with spice. This is a super winner. Thanks for posting! I
Hi Leah, I love the spice additions you made to the cake and am so glad you liked it. This is my favorite recipe using figs and I think adding even more is a great idea!
I made the fig coffee cake yesterday, it was super delicious I give some to my daughter and her family and they love it, thank you for sharing this delicious recipe.
Thanks, Maggie! So glad you liked it and were able to share.
This cake is absolutely delicious!! I do not consider myself a baker, but thought I would give it a try. You will not be disappointed! I love almond flavored cake, and complements the figs beautifully! Thank you for this recipe. It was just what I needed!
Sandy, I’m so glad you liked it and this cake is perfect for bakers and “non” bakers alike 🙂
Looking forward to tasting this amazing looking cake. Wanted to review before I forgot though. Definitely needed about another 20 minutes in oven. Still not really browning either, but I’m sure it’ll taste Devine
Just made this coffee cake and am looking forward to trying it. I did add chopped candied ginger bits (to the topping and to the cake) as well as some grated ginger (about 2T—just to the cake batter). And I threw in about a 1/4 tsp Angostura Bitters, which I had used previously in a fig crumble, which was outstanding! It did take about 15 extra minutes to cook. Oh, I also used nonfat Greek yogurt because that’s all I had, and I cooked it in a 9” springform pan. So all that being said, I sure hope the consistency is perfect. My test wooden skewer did come clean when testing, so here’s hoping.
Well…let me tell you….it is DELICIOUS! So moist and tasty! I used a springform 9″ round pan, which worked great (and it looked great too). Rave reviews all around. Thanks for a delicious recipe 🙂
Hi Pat, I’m so glad to hear this! I definitely want to add some candied ginger next time as I think this would be a great addition to the figs. Thanks for that idea and I really appreciate you taking the time to comment and report back on how it all worked out. 🙂
I made this fig coffee cake with figs from our tree. The directions were very complete and easy to follow. I used plain 2% Greek yogurt that I had frozen for baking purposes. I thinned it a little milk since the consistency is thicker than regular yogurt. The cake needed a few more minutes to bake but there was no problem with over browning — it turned out perfectly and the house smelled divine! This coffee cake is so delicious and my husband loves it! I gave some to my neighbor who is from Italy and she said it was exquisite! I will definitely be making it again. Thank you for sharing this recipe — I can’t wait to try your other recipes, too!
Barbara, this is so awesome! I have a fig tree in my yard but I’m still waiting for it to grow tall enough and produce figs. Love the idea of frozen Greek yogurt for baking, I’m definitely going to do that! You made my day with your wonderful comment, thanks for taking the time to do so.
Just got a bunch of figs from my mother in law. Do you leave the skin on for this recipe?
Hi Arielle, Yes! The figs will soften and become perfect. The skins are very thin, no need at all to peel.
This looks amazing! And love all the facts on coffee cake. Thank you!
I was just given a lovely bag of chopped DRIED figs. Any chance they would work in this yummy coffee cake in place of fresh? I would prefer to use them as is, but if you think dried won’t work, then could my dried figs be reconstituted in warm water like, say, raisins…. and then used in this coffee cake? Thank you.
Hi Nancy! You could definitely use the dried figs in this recipe. I would, personally, soak them in warm water for about 15 minutes to soften them. They’ll be better in the cake this way so they can melt into the cake a little. That being said, since the figs are already chopped, I don’t want you to lose any of the gooey inside or seeds that might get lost with pre-soaking… Either way, I think you’ll be super happy with the coffee cake. Let me know how it turns out for you and thanks for choosing my Fig Coffee Cake. 🙂
This cake must be so unique by the taste of fig and coffee! I cannot imagine how it is. I’d love to give this a try soonnnn!
– Natalie Ellis
I love figs and to put them in a coffee cake!? Even better!
Thanks Sophie! I agree. 🙂
This cake looks so delicious! I love fresh figs – this is the first I’ve seen them in a coffee cake! Perfect!
This sounds like such a yummy way to use figs. Didn’t realize coffee cake originated in Germany but it sure does go well with coffee & tea.
Hi Stephanie, I agree, coffee cake is so, so great with coffee and tea. Guess it’s a good name for this type of cake. 😀 Thanks for stopping by!
I love coffee cake! The figs are a great addition – so delicious and perfect for this time of year!
I love fig season and how delicious in a coffee cake! I love the sound of how they break down during the baking process. Yum!
Thanks Valentina, Yes, the little jam figs were a pleasant surprise. Thanks for taking the time to stop by. 🙂
This looks so moist and delicious & I love the addition of figs! I’m a sucker for the streusel topping on cooffe cake-you can never have too much 🙂
I agree, I can’t get enough streusel topping on this one! Thanks for stopping by! 🙂
Ooo I do love me some coffee cake and this version with fig sounds delicious!!
Thanks Chris! I’m pretty much a sucker for any kind of coffee cake, myself. This one was a huge winner in my house. Thanks for stopping by.