Fig Coffee Cake is made using chopped, fresh figs, rolled oats, and sliced almonds. During baking, the figs break down into a juicy jam-like consistency that adds a delightful sweetness to the cake. If you can’t find fresh figs or they’re out of season, fresh pears or apricots may be used. Topped with a crumbly streusel, this coffee cake recipe is sure to please.
Fig Coffee Cake became an instant hit with my “not a fig-guy” husband and my teenage son who reacted with less than enthusiastic response when I told him what I was making. But when this coffee cake came out of the oven, I was hard-pressed to get them to wait until the cake cooled enough for me to cut into it, the aroma and look of the cake were so tempting. Safe to say, I have two fig converts in the house who keep requesting me to make Fig Coffee Cake again as soon as the last piece disappears.
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. Coffee Cakes are often a single layer, flavored with either fruit or cinnamon, and leavened with either 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 (isn’t nature cool?!) Native to the Mediterranean region and Southwest Asia, figs flavor has been described as kind of a honey-taste with hints of berry. And of course, 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 in the Fig Coffee Cake with equal success.
Why is it called Coffee Cake?
Coffee cake is fabulous eaten almost straight out of the oven which makes it an excellent accompaniment for coffee, tea, hot chocolate or cold milk. Coffee Cakes are usually more of a dense texture, also good paired with coffee.
Does Coffee Cake have coffee in it?
Obviously, some cakes called coffee cake can be a literal title for cakes containing coffee but most coffee cake recipes do not contain coffee.
How do you make coffee cake from scratch?
If you’ve never made a coffee cake 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. Combining wet and dry ingredients without over-mixing, folding in the fruit and then sprinkling on the streusel topping that you make at the start of the recipe. A 9″ baking pan works well for this and most coffee cake recipes. Coffee cakes usually bake for close to an hour. The cake should cool for at least 20 minutes before cutting or the pieces kind of fall apart. 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, rhis 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 coffee cake, that has been cooled completely, tightly with aluminum foil or plastic freezer wrap-or both, or place in a heavy-duty freezer bag. Coffee cake that has been kept constantly frozen at 0°F 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?
Most coffee cake can be left at room temperature for up to two days, which is also true of the Fig Coffee Cake. 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.
Fresh figs break down to little jammy bites in this irresistible coffee cake. If you can't find figs in season, substitute pears or apples. Delicious warm out of the oven, the coffee cake also gets better over time and can be left out on the counter, covered, for two days and will still taste fresh.
- 1/2 cup all-purpose flour
- 1/3 cup old-fashioned oats, not instant
- 1/4 cup brown sugar, firmly packed
- 1/4 tsp kosher salt
- 5 tbsps unsalted butter, cold, cubed
- 1/2 cup fresh figs, chopped
- 1/3 cup sliced almonds
- 1 1/2 cup all-purpose flour
- 3/4 cup old-fashioned oats, not instant
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3/4 cup plain yogurt
- 2 cups fresh figs, chopped
In a shallow bowl, whisk together the flour, oats, brown sugar, and salt. Using a pastry blender, cut in the cold butter until mixture is crumbly. Stir in figs and almonds. Set aside.
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.
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. Peat in extracts.
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 figs. Spread batter in prepared pan. Sprinkle with Oatmeal Almond Streusel.
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.
- If refrigerating the cake (or freezing it), be sure to bring the cake to room temperature first.