Fall Harvest Special Spiced Honey Cake with Caramelized Figs
From mystic_river1 15 years ago
- 90 minutes to make
- Serves 12
The honeyed crust is crispy and moist with layers of flavors. Easy- a few turns of the whisk and you have it Vanilla ice couldn't hurt!
Ingredients
- For the cake shopping list
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- 2 1/2 cups all-purpose flour shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1 1/4 teaspoons ground cinnamon shopping list
- 1 teaspoon kosher salt shopping list
- 1/2 teaspoon ground clove shopping list
- 1 1/2 cups honey shopping list
- 3/4 cup vegetable oil shopping list
- 1/2 cup strongly brewed coffee shopping list
- 1/2 cup granulated sugar shopping list
- 3 large eggs, at room temperature shopping list
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- For the topping: shopping list
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- 2 tablespoons unsalted butter (1/4 stick) shopping list
- 2 pints Mission figs, halved (about 2 pounds) shopping list
- 1/2 cup honey liqueur shopping list
- 1 tablespoon honey shopping list
- Zest from lemon lime and orange to your taste shopping list
How to make it
- For the cake:
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- Heat the oven to 325°F and arrange a rack in the middle.
- Coat a 10-inch springform pan with butter; set aside.
- Whisk together flour, baking powder, cinnamon, salt, and clove in a large bowl to break up any lumps and aerate; set aside.
- Whisk together honey, oil, coffee, sugar, and eggs in another large bowl until eggs are broken up and mixture is smooth and combined. Add dry mixture to wet and stir just until combined.
- Pour the batter into the prepared pan and bake until golden and a toothpick inserted in the middle comes out completely clean, about 1 hour and 20 minutes. Remove the cake from the oven, transfer it to a rack, and let it cool in the pan for 10 minutes.
- Run a knife around the inside perimeter of the pan and remove the springform ring.
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- For the topping:
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- While the cake is cooling, add the butter to a large frying pan over medium-high heat. When the foaming subsides, add the figs cut side down.
- Cook undisturbed until browned, about 5 minutes.
- Add liqueur and honey, lemon, orange and lime zests and stir to coat the figs.
- Cook until syrup is golden brown and figs are soft but still intact, about 10 minutes.
- Top the cake with the fig mixture and serve.
The Rating
Reviewed by 11 people-
We have 2 fig trees in our yard and I always look for new fig recipes! Thanks for sharing this one.
juels
in Clayton loved it
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Great, thanks 5 from me for sure
cookingforfun
in Marblehead loved it
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LOVELY recipe, Jm!! 55555
lanacountry
in Macon loved it
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