Pioneer Woman Fig Cake Recipe

This Pioneer Woman Fig Cake Recipe is a moist and spiced dessert, which includes fresh figs and cinnamon. It’s a classic, foolproof recipe, ready in about 1 hour.

Pioneer Woman Fig Cake Recipe Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup plain yogurt or buttermilk
• 1 cup chopped fresh figs (or dried figs soaked in warm water for 10 minutes)
• Optional: ¼ cup chopped walnuts or pecans

How To Make Pioneer Woman Fig Cake Recipe

1. Prep the oven and pan: Set oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper.
2. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Cream butter and sugar: In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
4. Combine mixtures: Gradually add dry ingredients to the butter mixture, alternating with yogurt (or buttermilk), starting and ending with the dry ingredients.
5. Fold in figs and nuts: Gently fold in chopped figs and nuts (if using), being careful not to overmix.
6. Bake the cake: Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or drizzle with honey before serving.

Recipe Tips

• Can I use dried figs? Yes, just soak them in warm water for 10 minutes to soften before chopping.
• What type of yogurt works best? Plain yogurt or buttermilk both work well—choose what you have on hand.
• How to keep the cake moist: Avoid overbaking and don’t overmix the batter.
• Can I add nuts? Absolutely! Walnuts or pecans add great texture.
• What can I use instead of butter? You can use an equal amount of margarine, though the flavor may change slightly.

What To Serve With Fig Cake

This spiced fig cake pairs well with a variety of sides:

• A scoop of vanilla ice cream
• Whipped cream
• Fresh berries
• A drizzle of honey or caramel sauce
• Hot tea or coffee

How To Store Fig Cake

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Fig Cake Nutrition Facts

• Calories: 290 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 220mg
• Total Carbohydrates: 42g
• Dietary Fiber: 2g
• Sugars: 26g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use frozen figs in fig cake?
Yes, just thaw and drain them well before chopping and adding to the batter.

Why is my fig cake too dense?
Overmixing the batter or using too much flour can make the cake dense. Measure carefully and fold gently.

Can I make this fig cake gluten-free?
Yes, use a 1:1 gluten-free flour blend for baking.

What spices go well with figs?
Cinnamon, nutmeg, and a hint of cloves all pair nicely with figs.

Can I make this cake ahead of time?
Yes, it keeps well for a couple of days and the flavors often improve overnight.

Try More Recipes:

• Pioneer Woman Fig Cookies Recipe
• Pioneer Woman Fig Tart Recipe
• Pioneer Woman Baked figs Recipe