It’s fig season, and what better way to celebrate than with Honey Almond Fig Cake. Fig season generally runs from August through October – so look out for tons more fig recipes from all your favorite bloggers.
Let’s talk about Figs for a minute. I love figs. It all started in Kindergarten when they used to pass out Fig Newtons during snack time. Remember those? I’m not going to lie, they were my favorite snacks. At the time, though, I did not make the connection between the sweet fruit-filled bar and the actual fruit. That mental connection didn’t happen until many years later.
The things about figs, is that they’re a seasonal fruit. While you can definitely find them at Trader Joe’s, Wegmans and Whole Foods, not all grocery stores carry figs. Bummer. The ones that do, sometimes carry the black figs and not necessarily the green ones. Did you know figs came in two different colors? As a matter of fact, there are 5 varieties of figs.
When I was in Amman a few summers ago, I was treated to the most delicious green figs, then I was really hooked. Ever since then I look forward to fig season every year.
I also wanted to make a quick note about cake pan sizes. Recently, I’ve been staying away from 9inch cakes. Mostly because they’re big and bulky and no one eats that much cake anyway (at least, no one I know). So I’ve downgraded to 6inch cake pans. I like them because they’re much easier to manage. It’s easier for me to cut into multiple layers (a two tier cake becomes 4, etc.), and they’re so easy to take to lunches, dinners, or deliver to a friend who needs a pick-me-up. I don’t discourage you from taking this recipe and baking it in a rectangular baking dish or even two 9inch cake pans.
Ingredients
- 2 sticks Unsalted Butter, Melted
- 2 cups All Purpose Flour
- 1/2 teaspoon Salt
- 1/2 cup Granulated Sugar
- 1/2 cup Honey
- 4 Large Eggs
- 1 teaspoon Almond extract
- 1 cup Milk
- 1 tablespoon Baking Powder
- 1 8oz package Cream Cheese
- 2 sticks Unsalted Butter, softened
- 3 cups Powdered Sugar
- 1 tablespoon Honey
- 1 cup chopped figs
- Crushed pistachio for sprinkling
Instructions
- Preheat the oven to 350 F
- In the bowl of a stand mixer mix together, mix together flour, sugar, salt, and baking powder until combined
- Add in butter, eggs, almond extract, honey and milk
- Beat until smooth
- Pour cake batter in three greased 6inch baking pans
- Bake for 45 minutes, then cool completely before frosting
- Using the paddle attachment on a stand mixer, beat together cream cheese and butter until fluffy (high for about 5 minutes)
- Add in the powdered sugar, one cup at a time, and continue beating in between each additional cup
- Add honey and beat until smooth
- Frost each layer of cake individually and top with chopped figs and crushed pistachios
- (Optional: stack two of the layers by frosting the top of one layer, adding the second, and then frosting the top layer and top with figs and pistachios)
