Fresh Fig Cake
Description
This moist fig cake has pieces of fresh ripe figs in the cake and a layer of homemade fig preserves. Top with fresh fig slices for a beautiful dessert.
Ingredients
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup white sugar
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1/4 cup butter, softened
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1 egg
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1 cup fat-free evaporated milk
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1 teaspoon vanilla extract
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1/4 teaspoon almond extract
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1 cup chopped fresh figs
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2 cups chopped fresh figs
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1/4 cup packed brown sugar
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1/4 cup water
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1 tablespoon lemon juice
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with cooking spray.
2
To make the fig cake: Sift flour, salt, and baking powder together in a medium bowl; set aside.
3
Beat sugar and butter together in a large mixing bowl with an electric beater until fluffy. Add egg and beat well. Add flour mixture alternately with evaporated milk. Fold in vanilla, almond extract, and 1 cup chopped figs.
4
Spoon cake batter evenly into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on a wire rack.
5
To make the fig filling: Combine 2 cups chopped figs, brown sugar, water, and lemon juice in a saucepan. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.