Brown Sugar Fig Cake (Sugared Blueberries Alternative)
Fluffy brown sugar fig cake made even more memorable with a sugary crust —an alternative is sugared blueberries sitting pretty on top!
Ingredients
- 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
Instructions
- 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.