This Easy Fresh Fig Breakfast Cake is a delightful treat that brings a burst of sweetness to your morning! With juicy figs and a fluffy texture, it’s perfect for starting your day right.
Trust me, there’s nothing like enjoying this cake paired with a warm cup of coffee while traveling. It’s so good, you’ll want to take a slice wherever you go! 🍰✈️
Key Ingredients & Substitutions
Fresh Figs: The star of this cake! Fresh figs add a natural sweetness and a chewy texture. If figs aren’t available, you could try using chopped dates or even dried figs, but reduce the sugar slightly since dried fruits are sweeter.
Greek Yogurt: This ingredient adds moisture and richness to the cake. You can substitute it with sour cream or even buttermilk if you have those on hand. I personally love Greek yogurt for its tangy flavor and creaminess!
Butter: Unsalted butter gives the best flavor here. If you’re dairy-free, you can swap it with coconut oil or a plant-based butter, just ensure it’s softened for easy mixing!
Nuts: Chopped nuts add a nice crunch to the cake. I often use walnuts, but almonds or even pecans would work well too. If you want a nut-free option, you can leave them out entirely.
How Do You Achieve a Light and Fluffy Cake Texture?
To get that ideal light and fluffy texture, the creaming method is key! This is how you do it:
- Make sure your butter is softened. Cold butter won’t cream well and will lead to a dense cake.
- Cream the butter and sugar together for about 3-4 minutes. This air incorporation is what makes the cake light.
- Add the eggs one at a time. Make sure each egg is fully mixed in before adding the next. This helps with an even texture.
- Mix the dry and wet ingredients just until combined. Overmixing can make the cake tough, so a little lump is okay!
By following these tips, you’ll have a deliciously light breakfast cake perfect for any travel adventure!
Easy Fresh Fig Breakfast Cake for Travel Lovers
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup Greek yogurt or sour cream
- 1 cup fresh figs, stems removed and quartered
- 2 tbsp honey or maple syrup (optional, for drizzling)
- ¼ cup chopped nuts (optional, such as walnuts or almonds)
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This delicious breakfast cake will take about 15 minutes to prep and will need around 35 to 40 minutes to bake. After that, give it about 10 minutes to cool in the pan before transferring it to a wire rack to cool completely. All in all, you’ll be enjoying this wonderful cake in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 9-inch round cake pan by greasing and flouring it, or you can line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents. Set it aside for later.
3. Cream Butter and Sugar:
In a large bowl, use a mixer to cream the softened butter and sugar together until it’s light and fluffy. This usually takes about 3 to 4 minutes of mixing. The more air you get into this mixture, the fluffier your cake will be!
4. Add Eggs and Vanilla:
Beat in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract for extra flavor.
5. Combine Dry and Wet Ingredients:
Next, mix in half of the dry ingredients into your butter mixture. Then, add the Greek yogurt, followed by the rest of the dry ingredients. Stir gently until just combined—be careful not to overmix!
6. Fold in the Figs:
Gently fold in most of the quartered fresh figs, saving some to place on top for garnish.
7. Pour the Batter:
Pour the batter into your prepared pan, smoothing out the top with a spatula. Arrange the reserved figs evenly on top and sprinkle with chopped nuts if desired.
8. Bake the Cake:
Pop the cake into the oven and bake for 35 to 40 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
9. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. After that, transfer the cake to a wire rack to cool completely.
10. Drizzle and Serve:
For an extra touch, drizzle with honey or maple syrup and dust with powdered sugar right before serving. Now, slice it up and enjoy your fresh, fruity breakfast cake!
This Easy Fresh Fig Breakfast Cake is perfect for making ahead of time and great for travel! Happy baking!
Can I Use Dried Figs Instead of Fresh Figs?
Yes, you can use dried figs in this recipe! Just chop them into smaller pieces and consider reducing the amount of sugar in the recipe, as dried figs are sweeter than fresh ones.
Can I Make This Cake Gluten-Free?
Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it’s designed for baking to achieve a similar texture.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, wrap it tightly and refrigerate for up to a week. You can also freeze slices for up to 3 months!
Can I Add Other Fruits to This Cake?
Definitely! Feel free to experiment by adding other fruits like sliced peaches, pears, or apples. Just make sure to adjust the sugar if the additional fruits are sweet!
