Tuesday, October 7, 2008

Dimply Fig Cake


I've seen this recipe floating around and decided that I wanted to try it. Since I didn't have any plums, I decided to use the figs that I had picked up from the fruit stand the other day. For the most part I followed the recipe only making a few changes. Instead of orange zest I used lemon because that's what I had on hand. I also used 6 small spring form pans instead of the suggested 8 inch square pan. I thought that they would look much nicer and be just right for individual portions. These little guys turned out great! I loved the flavor that the lemon zest added to the cake. This was really quick and simple to put together.


Dimply Fig Cake
(Adapted from Dorie Greenspan's Baking From my Home to Yours)

1 1/2 cup AP flour
2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, room temperature
3/4 cup packed light brown sugar
2 large eggs
1/3 cup flavorless oil (I used vegetable oil)
Grated zest of one small lemon
1 1/2 teaspoons pure vanilla extract
9 fresh figs, halved

Preheat oven to 350 degrees F.

Butter and flour 6 small spring form pans. Place on a baking sheet. (I love my little spring form pans!! Aren't they just so cute???)


Whisk flour, baking powder and salt together.

In a stand mixer with a paddle attachment mix the butter until soft and creamy, about 3 minutes. Add the brown sugar and beat for another 2 minutes. Add the eggs one at a time, beating mixture after each addition. On medium speed, beat in oil, lemon zest and vanilla. Batter will look very light and smooth. Reduce speed to low and add the dry ingredients. Mix only until they are incorporated. Give a final mix with a spatula to make sure that the flour is completely incorporated.


Scrape batter into the 6 pans and smooth the top. Make sure to divide the dough evenly otherwise the cakes won't bake evenly.


Arrange the figs cut side up in the batter. Push the figs slightly into the batter so that they are settled comfortably.


Bake for about 25- 30 minutes or until the tops are honey brown and puffed around the figs and a tooth pick comes out clean.



Cool for 15 minutes and run a knife around the sides of the pans. Remove from spring form pans and enjoy!


2 comments:

Leslie said...

Love the look of this cake! I dont think I have ever had a fresh fig!!??
Thanks for your comment on my Cherry Squares!

MaryBeth said...

That looks wonderful, and makes me want to revisit figs. Not to fond of them...also thanks for the comment.