Happy November, foodie friends! I can’t believe the time has already come to start brainstorming holiday recipes and entertaining ideas. With the most sugar-laden holiday already behind us, I’ve been feeling a little gloomy with no “excuse” to indulge in sweets. So, naturally, I concocted a way to still satisfy that sweet tooth craving without the processed-candy remorse. Enter this fig and honey buttermilk cake. It’s such a simple, delicious recipe and so festive too, great for holiday parties or even gifts. Serve warm with a scoop of your favorite vanilla or a dollop of whipped cream. ¡Buen provecho!
Fig + Honey Buttermilk Cake
Prep time
Cook time
Total time
Author: gouramanda
Makes: 5-6
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ stick unsalted butter, softened
- ½ cup plus 1½ tablespoons sugar, divided
- ¼ cup honey
- ½ teaspoon pure vanilla extract
- 1 large egg
- ½ cup well-shaken buttermilk
- 4 fresh figs, sliced thinly
Method
- Preheat oven to 400°F. Spray or butter and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a mixing bowl, beat butter and ½ cup sugar, and honey with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes. Slowly drizzle in the honey. Add egg and beat well.
- At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, mixing until just combined.
- Pour batter into cake pan, smoothing the top. Place fig slices evenly around the top and sprinkle with remaining sugar.
- Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes. Enjoy!
