This brown sugar fig cake is one that I will divide evenly among the family, and if someone sneaks an extra slice…especially a sugared blueberries version, I NOTICE. Make sure to catch the afterword for an easy bake!
Brown Sugar Fig Cake
Cake With Fresh Figs or Sugared Blueberries
The magic is in the batter. The brown sugar cake is rich and it’s suitable for so many fruits! My go-to is always brown sugar and fig, but sometimes nothing can beat a crust with sugared blueberries.
Also, it doesn’t have to be fresh fruit. Coat the cake with fruit straight from the freezer. Pay an extra bit of attention to scatter them evenly across the batter. Frozen fruit carries more water, so avoid clumping together because it can keep the top from toasting. If the fruit is too wet it can sink into the batter -but that never hurt anybody!
However, if you’re worried that you were heavy handed, then check the cake after 2o minutes in the oven and place a foil sheet on top. This will protect the crust while cooking the inside evenly.
Buttermilk: Dry Vs Wet
More often than not, I can’t bother to buy liquid buttermilk. If you’re the same, just make sure to mix the dry buttermilk with the dry ingredients. Then, alternate folding the mixture with 3/4 cup water. Once you have a slice of fluffy brown sugar fig cake, you’ll realize there’s no difference.
If you have questions about how to use a substitute, take a look at this handy article I found, here.
Brown Sugar Fig Cake (Sugared Blueberries Alternative)
- ¾ cup unsalted butter softened (170g)
- 1½ cup brown sugar (300g)
- 2 large eggs
- 2½ tsps vanilla extract
- 2 cups ap flour (240g)
- 1½ tsp baking powder
- 2 tbs instant coffee optional
- ¼ tsp kosher salt
- ¾ cup whole buttermilk (6.4oz) *see notes
- 1-2 cups halved fresh figs or blueberries (190-300g) *see notes
- 2 tbsp granulated sugar
- Preheat oven to 350°f and grease a 10-inch cake pan or two 6-inch cake pans.
- In a large bowl, beat butter and brown sugar until fluffy, about 2 minutes. Don’t forget to scrape the sides of the bowl. Add eggs, beating until fluffy, about 2 minutes. Beat in vanilla.
- In a separate bowl, whisk together flour, baking powder, Instant coffee and salt. Gradually add dry mixture to wet mixture, alternating with the buttermilk. So flour, butter, buttermilk; flour, butter, buttermilk, etc. Just until combined after each addition.
- Spread batter into prepared pan. Spoon 2 tbs granulated sugar with the figs or blueberries and then arrange evenly on top of batter. Sprinkle with additional granulated sugar over the surface, if you’d like a more caramelized top!
- Bake until golden brown and a wooden pick inserted in center comes out clean, 50 to 55 minutes for a 10-inch pan. And about 25-30 min for a 6-inch pan. Let cool for 20 minutes. Serve warm.
Craving a different cake? One of the best ways to eat a mango, is over the sink with the juices dripping down one hand. Second best is in a beautiful mango cake bundtlette with boozy coconut glaze. These are beautiful for brunch or a great snack throughout the day - I mean they are baby bundt cakes!