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Fresh Fig Cake
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Moist layer cake perfect with whipped cream.
Ingredients:
  • 0.25 cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 cup fat-free evaporated milk
  • 0.25 teaspoon almond extract
  • 1 cup chopped fresh figs
  • 2 cups chopped fresh figs
  • 0.25 cup packed brown sugar
  • 0.25 cup water
  • 1 tablespoon lemon juice
Instructions:
  • Preheat your oven to 350°F (175°C) and generously coat two 8-inch round cake pans with vegetable oil spray.
  • Combine flour, salt, and baking powder in a medium bowl.
  • In a large mixing bowl, beat the butter and sugar until fluffy. Mix in the egg until well incorporated. Alternate adding the flour mixture and evaporated milk until combined. Gently fold in the vanilla and almond extracts along with 1 cup of chopped figs.
  • Divide the batter evenly between two greased and lined 8-inch round cake pans. Bake in a preheated oven until the cakes are springy to the touch and a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Allow the cake layers to cool on a wire rack.
  • For the filling: Combine 2 cups chopped figs, brown sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer until thickened, about 20 minutes. Spread a thin layer between cooled cake layers and on top.

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