Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh figs, diced
Special Equipment Needed:
- 9-inch round cake pan
- Hand mixer
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, cream together the butter and sugar with a hand mixer until light and fluffy.
4. Add the eggs one at a time, mixing until each is fully incorporated.
5. Add the vanilla extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk. Mix until just combined.
7. Fold in the diced figs.
8. Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 12g
Carbohydrates: 54g
Protein: 5g
Substitutions for Ingredients
- For the all-purpose flour, you can substitute whole wheat flour or gluten-free flour.
- For the butter, you can substitute coconut oil or vegan butter.
- For the buttermilk, you can substitute almond milk or oat milk.
Variations:
- For a sweeter cake, you can add ½ cup of brown sugar to the batter.
- For a more flavorful cake, you can add 1 teaspoon of ground ginger and 1 teaspoon of ground nutmeg to the dry ingredients.
- For a more fruity cake, you can add 1 cup of diced peaches or 1 cup of diced apples to the batter.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy for a light and airy cake.
- Make sure to fold in the diced figs gently so they don’t get too mashed up.
- Let the cake cool in the pan for 10 minutes before transferring to a cooling rack.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of cinnamon.
- Serve the cake with a scoop of vanilla ice cream and a drizzle of honey.
Garnishes:
- Whipped cream
- Cinnamon
- Honey
Pairings:
- Coffee
- Tea
- Red wine
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too dense, make sure to cream the butter and sugar together until light and fluffy.
Food Safety Advice:
- Make sure to wash your hands before handling the ingredients.
- Make sure to use fresh ingredients for best results.
Food History:
Fig and cinnamon cake is a classic dessert that has been enjoyed for centuries. The combination of sweet figs and warm cinnamon is a timeless classic.
Flavor Profiles:
This cake has a sweet and spicy flavor with hints of vanilla and butter. The figs add a subtle sweetness and the cinnamon adds a warm, spicy flavor.
Serving Suggestions:
This cake is best served warm with a dollop of whipped cream and a sprinkle of cinnamon.
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