Pioneer Woman Spiced Fig & Raspberry Cake Recipe

This Pioneer Woman Spiced Fig & Raspberry Cake Recipe is a moist and fruity dessert, which includes fresh figs and raspberries. It’s the ultimate comfort food recipe, ready in about 1 hour and 10 minutes.

Pioneer Woman Spiced Fig & Raspberry Cake Recipe Ingredients

For the Cake Batter:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup Greek yogurt or sour cream
• ¼ cup milk

For the Fruit Topping:

• 4–5 fresh figs, sliced
• ¾ cup fresh or frozen raspberries
• 2 tablespoons honey or maple syrup
• 1 tablespoon brown sugar (for sprinkling)

How To Make Pioneer Woman Spiced Fig & Raspberry Cake Recipe

1. Preheat the oven: Set oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Mix dry ingredients: Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
3. Cream butter and sugar: In a separate bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, then stir in vanilla.
4. Add wet ingredients: Mix in Greek yogurt and milk until smooth.
5. Combine mixtures: Gradually fold in dry ingredients until just combined.
6. Assemble the cake: Pour batter into the prepared pan and smooth the top. Evenly arrange fig slices and raspberries on top. Drizzle with honey and sprinkle with brown sugar.
7. Bake the cake: Bake for 35–40 minutes or until a toothpick comes out clean.
8. Cool and serve: Let cool for 15 minutes before removing from pan. Serve warm or at room temperature.

Recipe Tips

• Can I use frozen raspberries? Yes, use them straight from the freezer—no need to thaw.
• How do I keep the fruit from sinking? Lightly dust fruit with flour before placing it on the batter.
• Can I make this cake gluten-free? Yes, use a 1:1 gluten-free flour blend.
• What other fruits can I use? Try plums, cherries, or sliced pears for a twist.
• How to tell when it’s done? The top should be golden and a toothpick should come out clean.

What To Serve With Spiced Fig & Raspberry Cake

Pair this warm, spiced cake with these sides:

• A dollop of whipped cream
• Vanilla ice cream
• A drizzle of maple syrup
• Hot chai or black tea
• A glass of dessert wine

How To Store Spiced Fig & Raspberry Cake

Refrigerate: Store in an airtight container in the fridge for up to 4 days. Warm slightly before serving.

Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Spiced Fig & Raspberry Cake Nutrition Facts

• Calories: 290 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 170mg
• Total Carbohydrates: 40g
• Dietary Fiber: 3g
• Sugars: 25g
• Protein: 5g

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

FAQs

Can I make this cake in advance?
Yes, bake it a day ahead and reheat briefly before serving.

Why is my cake dense?
Overmixing or using too much flour can lead to a dense texture.

Can I use yogurt instead of sour cream?
Yes, both Greek yogurt and sour cream work equally well.

Can I bake this as muffins?
Yes, divide into muffin tins and bake for 18–20 minutes.

Do I need to peel figs?
No, the skin softens during baking and adds texture.

Try More Recipes:

• Pioneer Woman Spiced Fig & Raspberry Crumble
• Pioneer Woman Dark Chocolate-Fig Cookies
• Pioneer Woman Dark Chocolate-Fig Biscotti