Fig Coffee Cake
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.
Prep Time10 mins
Cook Time47 mins
Cooling time20 mins
Total Time57 mins
Servings: 12 people
Oatmeal Almond Streusel
- 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
Fig and Oat Coffee Cake
- 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
For the Oatmeal Almond Streusel
In a shallow bowl, whisk together the flour, oats, brown sugar, and salt. Using a pastry cutter or two knives, cut in the cold butter until mixture is crumbly. Stir in figs and 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 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. Beat in the 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. 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.
Calories: 333kcal | Carbohydrates: 41g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 169mg | Potassium: 226mg | Fiber: 2g | Sugar: 19g | Vitamin A: 455IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 1.7mg