![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/06\/Fig-cake.png\")
Fig Cake<\/p>\nFig Cake<\/p>\n
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Butter for greasing the pan<\/p>\n
4 T. [57g] melted butter<\/p>\n
1\/2 cup [100g] light brown sugar<\/p>\n
1\/8 tsp. salt<\/p>\n
10.5oz [300g] small fresh figs*<\/p>\n
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1 1\/2 cups [200g] flour<\/p>\n
1 1\/4 tsp. [5g] baking powder<\/p>\n
1\/4 tsp. [1.5g] baking soda<\/p>\n
1\/2 tsp. [3g] salt<\/p>\n
2 large room temperature eggs<\/p>\n
4 T. [55g] melted and cooled butter<\/p>\n
3\/4 cup [150g] granulated sugar<\/p>\n
3\/4 cup [170g] plain yogurt**<\/p>\n
Optional Flavoring (1-2 tsp. Vanilla, 1-2 drops almond extract, pinch of cinnamon, cardamom, ginger, or cloves, 1 T. Orange Blossom Water, OR1 tsp. Rosewater)<\/p>\n
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To prep the fig and brown sugar bottom: Butter one 8-inch round cake pan. Cover the bottom with a parchment round. Mix together the melted butter, brown sugar, and salt, and pour it over the parchment-covered cake pan. Use an offset spatula to spread the brown sugar out evenly over the bottom until it\u2019s completely covered. Slice the figs in half. Arrange the figs cut-side-down over the buttery brown sugar. To bake the cake: Preheat the oven to 350\u00b0 F convection (177\u00b0 C). Sift together the flour, baking powder, baking soda, and salt in a mixing bowl. Beat the eggs and butter together until they are very well incorporated. Then add the sugar, yogurt, and orange blossom water, and beat to combine well. Pour the wet mixture over the dry mixture, and stir together just until everything is combined. It won\u2019t be completely smooth, and there might be some tiny lumps; this is completely fine. Don\u2019t over-mix! Carefully pour the batter over the figs, smooth out the top a little bit with a spatula, and bake for about 30 minutes. It\u2019s done once you can insert a toothpick into the center and batter doesn\u2019t stick to it. It may take longer than 30 minutes to cook through, especially if your figs have a lot of moisture. Let it cool for 5 to 10 minutes in the cake pan. Then trace around the edge with a butter knife to make sure it\u2019s loosened from the pan. Place a plate or cake-stand upside-down over the cake. Put on your grippiest oven mitts, and hold the plate and cake together so that your thumbs are underneath the cake pan. Carefully and quickly rotate it away from yourself and give it a quick up-and-down shake to release the cake from the pan. Remove the pan, slice, and serve.<\/p>\n
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* If you can\u2019t find small figs, you can use larger ones. Just make sure you cut them into about 1\/2-inch slices instead of cutting them in half. To get the same look as these photos, slice the figs along their equators instead of stem to end.<\/p>\n
** If you have Greek yogurt, you can substitute it here, but make sure you water it down before measuring (using either a little milk or water). It needs to be the approximate consistency of plain, unstrained yogurt (Greek yogurt doesn\u2019t have as much moisture).<\/p>\n","protected":false},"excerpt":{"rendered":"
Fig Cake Butter for greasing the pan 4 T. [57g] melted butter 1\/2 cup [100g] light brown sugar 1\/8 tsp. salt 10.5oz [300g] small fresh figs* 1 1\/2 cups [200g] flour 1 1\/4 tsp. [5g] baking powder 1\/4 tsp. [1.5g] baking soda 1\/2 tsp. [3g] salt 2 large room temperature eggs 4 T. [55g] melted and cooled butter 3\/4 cup [150g] granulated sugar 3\/4 cup [170g] plain yogurt** Optional Flavoring (1-2 tsp. Vanilla, 1-2 drops almond extract, pinch…<\/p>\n