Fresh figs have a short season, which makes recipes like this Fresh Fig Coffee Cake worth looking forward to every year. Sweet ripe figs bake into soft, jammy pockets throughout a tender yogurt coffee cake, while an oat-almond streusel adds buttery crunch to every bite. It’s an easy breakfast, brunch, or afternoon coffee cake that’s just as delicious the next day.
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.
Why You’ll Love This Fresh Fig Coffee Cake
Fresh figs have a naturally sweet, honey-like flavor that becomes even more delicious as they bake. Combined with tender yogurt cake and a buttery oat-almond streusel, this coffee cake is simple enough for a weekend breakfast yet special enough for brunch or dessert.
- Uses fresh seasonal figs at their peak.
- Soft, moist cake with a tender crumb.
- Buttery oat and almond streusel adds the perfect crunch.
- Easy to make with simple pantry ingredients.
- Delicious for breakfast, brunch, dessert, or an afternoon coffee break.
- Stays moist for several days and freezes well.
Ingredient Notes
A handful of fresh ingredients and pantry staples come together to create a coffee cake that’s full of flavor and texture. Here are a few ingredients worth highlighting.
- Fresh figs: Choose ripe figs that are slightly soft to the touch but still hold their shape. They become sweet and jammy as they bake.
- Plain yogurt: Adds moisture and tenderness while giving the cake a delicate tang.
- Almond extract: Just a small amount enhances the natural flavor of the figs.
- Old-fashioned oats: Give the streusel a hearty texture.
- Sliced almonds: Add crunch and complement the figs beautifully.
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 to Make Fresh Fig Coffee Cake
This coffee cake comes together in just a few simple steps. Be careful not to overmix the batter so the finished cake stays light and tender.
For this fresh fig coffee cake 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-inch 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.
Tips for the Best Fig Coffee Cake
A few simple tips will help ensure your coffee cake turns out beautifully every time.
- Use ripe, fresh figs that are sweet and slightly soft.
- Cut the figs into evenly sized pieces so they bake uniformly.
- Mix the batter just until the flour disappears.
- Sprinkle the streusel evenly over the top for the best crunchy topping.
- Let the cake cool for about 20 minutes before slicing so it holds together nicely.
Storage and Freezing
Fresh Fig Coffee Cake stores surprisingly well, making it perfect for enjoying over several days or freezing for later.
- Room temperature: Store covered for up to 2 days.
- Refrigerator: Refrigerate in an airtight container for up to 5 days.
- Freezer: Wrap individual slices or the whole cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Frequently Asked Questions
Whether you’re making this coffee cake for the first time or returning to it every fig season, these answers cover the questions readers ask most often.
Can I use dried figs instead of fresh figs?
Fresh figs are recommended for this recipe. Dried figs have a much firmer texture and won’t create the same soft, jammy pockets throughout the cake.
What varieties of fresh figs work best?
Black Mission, Brown Turkey, Kadota, and Adriatic figs all work well. Use whichever fresh variety looks best at your market.
Can I make this coffee cake ahead of time?
Yes. In fact, many people think the flavor is even better the following day once the cake has had time to rest.
Does fig coffee cake need to be refrigerated?
It can be stored at room temperature for a couple of days, but refrigeration is recommended if you plan to keep it longer.
Can I freeze fig coffee cake?
Absolutely. Wrap it well and freeze for up to 3 months.
More Brunch Recipes You’ll Love
If you enjoy baking with fresh fruit, here are a few more breakfast and brunch favorites to try next.
- Blueberry Coffee Cake
- Buttermilk Peach Coffee Cake
- Blueberry Muffins
- Lemon Loaf Cake
- Walnut Cinnamon Bundt Cake
More Delicious Recipes Using Figs
If you love the sweet, rich flavor of figs, here are a few more favorite recipes to try next.
- Baked Goat Cheese Appetizer with Dried Figs – Fresh figs bake into a soft, buttery coffee cake that’s perfect for breakfast or brunch.
- Pork Tenderloin with Figs – An easy skillet dinner with rosemary, onions, and a simple pan sauce.
- Balsamic Pork Chops with Figs – Tender pork chops finished with a rich balsamic fig sauce.
Fresh fig season is fleeting, which makes this coffee cake feel like a special tradition each year. It’s one of those recipes that’s just as welcome on a weekend breakfast table as it is alongside an afternoon cup of coffee. I hope it becomes a favorite in your kitchen too. If you make it, I’d love to hear how it turned out—leave a comment below and let me know what you think!
Fresh 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 flour, oats, brown sugar, and salt. Using a pastry cutter or two knives, cut in cold butter until mixture is crumbly. Stir in ½ cup figs and ⅓ cup almonds. Set aside.½ cup all-purpose flour, ⅓ cup old-fashioned oats, ¼ cup brown sugar, ¼ tsp kosher salt, 5 Tbsps unsalted butter, ½ cup fresh figs, ⅓ cup sliced almonds
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 flour, oats, baking powder, and salt; pulse until oats are ground, 7 to 8 times.1 ½ cup all-purpose flour, ¾ cup old-fashioned oats, 2 tsp baking powder, ½ tsp kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat vanilla extract and almond extract.½ cup unsalted butter, ¾ cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, ½ tsp almond extract
- With mixer on low speed, gradually add flour mixture to butter mixture alternately with 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. Use all of it even though it seems like a lot.¾ cup plain yogurt, 2 cups fresh figs
- 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
- Choose ripe fresh figs that are slightly soft to the touch but not overly mushy for the best flavor and texture.
- Measure the flour using the spoon-and-level method to keep the cake tender.
- Mix the batter just until the dry ingredients are incorporated. Overmixing can make the cake dense.
- This coffee cake is best the day it's made but stays moist for up to 2 days covered at room temperature or up to 5 days in the refrigerator.
- Freeze tightly wrapped slices or the whole cake for up to 3 months. Thaw at room temperature before serving.
I had hoped this recipe would be good since I have three fig trees and tons of figs to use. The coffee cake batter did not have much taste and after baking this, the final product went in the garbage. Not much flavor and strange consistency. Very disappointing.
Hi Christine, I’m sorry this recipe wasn’t to your liking. As you can see by previous comments, it has been a huge hit overall. Thanks for trying it.
I have lots of fresh figs, so this recipe is appreciated. I followed the recipe and notes, with the exception of using a whisk and pastry cutter instead of a stand mixer for the cake. I overcooked it accidentally, leaving the topping crispier than desired. (Placing a lid over the finished product allowed the topping to steam and soften, as a means of correction.) Despite being overcooked, the cake itself remained moist. My cake ended up being 2 inches thick, using a 9-inch round pyrex dish.
I should have followed the advice of others and added spices such as cinnamon or nutmeg for flavor as my Brown Turkey figs were a little too bland. I also will consider, next time, adding chopped apple or dried apricots to the cake and cinnamon to the streusel, or using lemon zest in the cake and a lemon drizzle for the topping. As the author pointed out, many variations are possible. Thank you
Hi Margaret, thank you for your feedback. I’m going to remake this cake during the week and experiment with a few spices. I’m glad you liked it none the less.
Hey! It looks and sounds absolutely FANTASTIC! I saw someone say that it works with GF flour which is awesome as a celiac but I cant have oats (not even the GF kind) any idea if there is something I can sub it with?
Hi Netta, I would substitute the oats with more gluten free flour.
Thank you for a great recipe. Made it yesterday and the kitchen smelled so good that I couldn’t wait to taste it. It looked just like your pictures. It was delicious, moist and not too sweet which I like in a cake. Drizzled cream cheese glaze to give to a good friend and it looked so pretty. Thanks for this and will definitely make again since I have a bountiful of figs this year.
Thank you, Carla! So glad you liked this recipe. It’s one of my favorite ways to use up fresh figs. I also appreciate you taking the time to comment.
I made thus exactly like the recipe. The most delicious coffee ale I have ever made. Thank you!
Thank you, Bonnie! I appreciate you taking the time to comment and so glad you liked it. 🙂
Good result but I found this recipe a bit too much work for a coffee cake as it requires both a food processor and a stand mixer.
I didn’t use ither device, by accident. Mixed well, the wet/dry separately. Then folded them together adding figs last. That’s when I glanced at recipe & noticed was to pulsate etc. & figured I screwed up. Happy to say skipping those steps didn’t rune the cake. This time the KISS (keep it simple sweetie) method worked
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!
Delicious recipe thank you for sharing! my neighbour gave me a large quantity of fresh figs from her tree and so I’ve been looking for recipes other than jam to use them. This recipe was just scrumptious! I did add a little milk to the cake batter as it seemed a little thick but aside from that it was perfect. I used a round tin and had rave reviews – we had it as dessert with a little ice cream on the side. I will definitely be making it again and may even put a few extra figs in the cake.
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.