Lazy Sunday mornings and breakfast cake go together ohh so nicely.
I found fresh figs at Whole Foods the other day and couldn’t resist buying them. Â Confession: I had never tried a fresh fig! I eat dried figs all the time in oatmeal and granola, but never fresh ones. Â The fruit was sweet with a touch of tang, I’d say similar to a plum with lots of little seeds. Â I found this fig breakfast cake on one of my favorite blogs,Â Joy the BakerÂ and hoped for the best in cooking with fresh figs for the first time. Â The cake turned out beautifully and made for the perfect Sunday morning breakfast with an extra large cup of joe.
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup almond milk
- 1/2 cup greek yogurt
- 1 tablespoon lemon juice
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 8- 10 fresh figs, sliced in half
- 1/2 cup sliced or chopped almonds
- 3 tablespoons turbinado sugar
- Place a rack in the center of the oven and heat oven to 375 degrees F. Butter and flour a 10-inch cast iron skillet. You can also use a 10-inch cake pan.
- In a medium bowl, mix together baking powder, baking soda, salt, cinnamon, and sugar. Set aside.
- Make low-fat almond butter milk by mixing together almond milk, greek yogurt and lemon juice. In a small bowl, whisk together buttermilk mixture, eggs, and melted butter. Whisk in the vanilla and almond extract.
- Add the low-fat almond buttermilk mixture all at once to the dry ingredients. Stir until just combined and no lumps remain. Spoon batter into the prepared pan. Top batter with fresh figs, gently pressing the figs part-way into the batter. Sprinkle with sliced almonds and then sprinkle generously with sugar.
- Bake for 20-25 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before slicing to serve.
- Store cake in refrigerator.
My first batch of fresh figs. So beautiful.
In a small bowl, whisk together buttermilk mixture, eggs, and melted butter. Â Whisk in the vanilla and almond extract.
Mix together baking powder, baking soda, salt, cinnamon, and sugar. Â Add the buttermilk mixture all at once to the dry ingredients.
Pour batter in pan. Â Slice figs and place on batter. Â Chop almonds- cover batter and figs with almonds and coarse sugar.