Recipe

Fall Harvest Special Spiced Honey Cake With Caramelized Figs Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year ago 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! Prep:15m Cook:90m Servings:12	Mystic_rive
	coffee sugar eggs cinnamon clove honey figs liqueur zest

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Ingredients

For the cake

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2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/4 teaspoons ground cinnamon

1 teaspoon kosher salt

1/2 teaspoon ground clove

1 1/2 cups honey

3/4 cup vegetable oil

1/2 cup strongly brewed coffee

1/2 cup granulated sugar

3 large eggs, at room temperature

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For the topping:

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2 tablespoons unsalted butter (1/4 stick)

2 pints Mission figs, halved (about 2 pounds)

1/2 cup honey liqueur

1 tablespoon honey

Zest from lemon lime and orange to your taste

Directions

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.

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