Homemade Fig Cake

Greek Cakes
Figs are so popular here in Greece, especially during August! But if you are like me, there are just so many figs you can eat alone. I am sure that there are tons of recipes that you could add figs to including jams, breads, spreads, and cakes. I came across this great little recipe a long time ago and have been waiting to flourish in fresh figs to make it. It was so easy to put together and the taste was simple yet full.
I thought it was quite good for breakfast, and paired nicely with a little espresso!

Fresh Fig Cake Recipe: Makes 1 small Bundt or 1 small square/round cake (Recipe from Allrecipes.com)
1/4 cup butter, room temperature
1 cup sugar
1 egg
2 cups AP flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup evaporated milk
1 tsp. vanilla
1/8 – 1/4 tsp. almond extract
1 cup fresh figs, peeled

Preheat oven to 350ª/175ª. Lightly butter and flour your pan. Sift dry ingredients together in a small bowl, set aside. Measure out your evaporated milk, add the vanilla and almond extracts. Cream butter and sugar until fluffy and light. Alternate adding in thirds between the dry and milk until all mixed well. Fold in your fresh figs until evenly distributed.

Gently add to pan and smooth or lightly shake until the batter is even. Add to hot oven and bake for 30-35 minutes or until a toothpick removes clean from center.

Dust with powdered sugar or serve alone warm.

Optional Topping Recipe:
2 cups fresh figs, chopped
1 T. fresh lemon juice
1/4 cup brown sugar
1/4 cup water

Add to a saucepan and cook until boiling, reduce to medium heat and simmer for 20 minutes until thickens. Pour over warm cake for a more dessert like sweet.

I thought the cake was perfectly sweet without the additional topping. The fig taste was nice but not overpowering. A very nice, moist  cake to serve during summer!
Even if you are not a fig fan, I think you could enjoy this cake very much.

I guess summer is officially over and school is back in session. Well, here the teachers are heading to seminars this week and the kids will begin school on September 12th. I will (thankfully) start teaching English lessons beginning October 1st. And after a somewhat roller-coaster ride, emotionally speaking for me, this summer – going back and forth whether we will move abroad, will V come to the States, will I be able to visit everyone I want, do I have enough time/money to stock up on things I need, will I make it through with all my luggage, what will 2 months apart mean for us, will I have a job, and will we change houses? Let’s just say I desperately needed to get off the ever spinning ride before I lost my lunch.

There is so much truth though in that God won’t give us more than we can handle.

Sometimes I feel like I can’t handle it, but once I finally see the light at the end of the tunnel, my eyes can adjust and my heart/spirit can begin to feel some relief from the struggle of trying to understand what happening.

All that to say, we are not moving abroad this year, V did not get to come to the US, I was not able to see everyone that I wanted, I did get to stock up on basics I needed, I did somehow made it through with 96% of my luggage, we did survive 2 months apart, I will have a job this year, and we did change houses!!! I survived and am beginning to breathe a bit more normally.

Traveling is just hard sometimes; relationships are just hard sometimes; trusting is just hard sometimes;  LIFE.IS.JUST.HARD.SOMETIMES.

But I promise you that it IS those difficult moments that allow us to taste the sweetness of life, that teach us more about ourselves, that grow us closer to the ones who truly love us, and strengthen our faith that God’s plan is not always the same as our own – but His plans are infinitely better!

I hope you enjoy some fig cake if this recipe isn’t too late to get fresh figs, and I also want to just thank each of you for your following, support, encouragement, and time. It all means so much to me and I wish I could invite you all over to my new kitchen for a cup of coffee and something homemade to enjoy!

This is my new kitchen for the year and I am eager to share some delicious recipes and tips along the way. Hope you had a great summer, and I am sure you are as ready for cooler weather (I AM)!

Kali Orexi,

PS. Hope you had a great Labor Day… I sure did. I celebrated another year of being alive with my wonderful husband.


3 thoughts on “Homemade Fig Cake

  1. I am not a fig fan but what you made looks delicious. I think that the reason I don't like figs is because of the Fig Newton cookie. The last time I tasted one I was about 6 years old but I still remember that it was terrible. Jesus didn't like figs either because he cursed a fig tree.

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