Fresh Fig Coffee Cake

4.60 from 20 votes

Fresh figs bake into sweet, jammy pockets throughout this tender yogurt coffee cake, finished with a buttery oat and almond streusel. It's an easy seasonal coffee cake that's perfect for breakfast, brunch, or an afternoon cup of coffee.

Prep Time10

Cook Time47

Cooling time20

Total Time57

Course: Breakfast or brunch, Dessert

Keyword: brunch, cake, coffee, figs

Servings: people

Calories: 333kcal

Author: Sally Humeniuk

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.

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