BY CASSANDRA HAMMERSTONE
October 2024
Figs become soft, milky, and jammy as they ripen, with a unique flavor that feels like they belong in the same family as raspberries and blackberries, just a hint more floral. This makes sense -- figs are the buds of flowers that will never blossom.
I look forward every autumn to the fig harvest for large, round figs that are juicy and sweet. Cutting them in half to reveal the intricate pattern of the inverted fig blossom creates a stunning topping for this spice cake with cinnamon, nutmeg, and cloves, and glazed with orange and fig jam.
Cream one half cup of butter with the sugar until it’s fully incorporated. The remaining butter will be used for the topping. Gently beat in two eggs plus one yolk (for added richness) along with the vanilla extract, and then the sour cream.
Whisk together all of the dry ingredients and spices: flour, baking powder, cinnamon, cardamon, nutmeg, cloves, ginger and salt and combine it into the wet ingredients.
The topping is a combination of fig jam, brown sugar and butter. You’ll find fig jam among the preserves in the grocery store, but you’re most likely to find it in the gourmet cheese section of the deli because it’s sold as a charcuterie board accompaniment. I most often find the Dalmatia brand plain fig preserves and the orange and fig. If you use the fig and orange, as I did for this recipe, you won’t need as much orange zest in the topping.
In a saucepan, melt the remaining quarter cup of butter in a small saucepan over very low heat. Stir in the brown sugar and fig preserves, plus a tablespoon of freshly squeezed orange juice and, optionally, orange zest. Whisk until it’s fully combined and remove from the heat.
I always line the springform pan with a piece of parchment paper. It gets locked in with the seal. It’s a great insurance policy for not destroying the top of an upside-down cake since it peels off easily once you've cooled and inverted the cake. You’ll also want to be butter the sides of the pan or spray with a bit of non-stick baking or cooking spray.
Figs become soft, milky, and jammy as they ripen, with a unique flavor that feels like they belong in the same family as raspberries and blackberries, just a hint more floral.
Pour the brown sugar topping in first, then place the cut side of the figs in a circular pattern, starting at the middle and working out. Nestle them in as snug as possible, so they’ll keep their pattern and shape as the cake bakes.
Scoop the batter in and gently smooth it over the figs, being careful not to disturb their placement. Bake for 35 to 45 minutes at 350°, or until a cake tester inserted in the middle comes out clean.
Let the cake cool slightly, then check to make sure that the cake has fully come away from the sides of the pan. Invert the cake onto a plate or cake stand, then open the springform hinge, remove the base and the parchment paper.
FIG SPICE CAKE
Season: Autumn
Serves 8 to 10
Ingredients
1 ¼ cups all-purpose flour (150 g)
1 tsp baking powder
1 tsp cinnamon
½ tsp cardamom
¼ tsp nutmeg
⅛ tsp ground cloves
⅛ tsp ground ginger
⅛ tsp kosher salt
¾ cup unsalted butter, softened
1 cup granulated sugar
⅓ cup light brown sugar
1 tsp vanilla extract
2 eggs, plus 1 yolk
½ cup sour cream
1 tbsp freshly squeezed orange juice
1 tsp orange zest
¼ cup fig jam or preserves
1 pint figs, halved
PREPARATION
Heat oven to 350°.
Whisk flour, baking powder, cinnamon, cardamom, nutmeg, cloves, ginger and salt.
Beat one half cup (one stick) of butter with the granulated sugar until light and fluffy, around two minutes. Mix in the vanilla extract and the eggs, then the sour cream. Slowly add the flour mixture until fully incorporated.
For the topping, melt the remaining quarter cup of butter in a small saucepan over very low heat. Add the brown sugar, fig spread, freshly squeezed orange juice and zest. Whisk until fully combined.
Pour the topping into the bottom of a prepared 8” springform or round cake pan. Place the figs cut-side down in concentric circles covering the top evenly, nestled tightly.
Pour the batter over the figs, being careful not to disturb their placement. Bake for 35 to 45 minutes, or until a cake tester inserted in the middle of the cake comes out clean.
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