Spiced Fig & Raspberry Cake Recipe

Spiced Fig & Raspberry Cake is warm, fruity, and absolutely irresistible — the perfect blend of sweetness and spice. Juicy figs and tart raspberries are folded into a moist, tender cake infused with cinnamon, nutmeg, and a hint of vanilla. Every slice bursts with flavor and looks stunning with jewel-toned fruit baked right on top.

Try More Fig Desserts Recipes:

• Spiced Fig & Raspberry Crumble
• Dark Chocolate-Fig Cookies

🍒 Spiced Fig & Raspberry Cake 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 Spiced Fig & Raspberry Cake

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

💭 Recipe Tips

• Use ripe figs: Soft, sweet figs add the best texture and flavor.
• Balance the sweetness: The tart raspberries beautifully cut through the honeyed figs.
• Make it dairy-free: Use coconut yogurt and almond milk.
• Add crunch: Sprinkle chopped pistachios or almonds on top before baking.
• Serve it warm: A drizzle of honey or a spoonful of whipped cream takes it over the top.

🍧 What To Serve With Spiced Fig & Raspberry Cake?

This cake is delightful on its own but even better with whipped cream, mascarpone or vanilla ice cream. For a brunch spread, serve it with coffee, tea or a glass of sparkling wine. It also pairs wonderfully with Greek yogurt and a drizzle of honey for a lighter option.

🎚 How To Store Leftovers Spiced Fig & Raspberry Cake?

• Refrigerate: Store leftovers spiced fig & raspberry cake in an airtight container for up to 4 days. Bring to room temperature before serving.
• Freeze: Wrap slices individually leftovers spiced fig & raspberry cake and freeze for up to 2 months. Thaw overnight in the refrigerator.

FAQs

Try More Fig Desserts Recipes:

• Dark Chocolate-Fig Biscotti
• Fig & Honey Pistachio Tart

📊 Spiced Fig & Raspberry Cake Nutrition Facts

Serving Size: 1 slice (1/8 of cake)

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