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Fig and Honey Cake with Creme Fraiche Whipped Cream

Oct 10 by Anita Leave a Comment

Fig Honey Cake Flatlay

This fig and honey cake is my official farewell to fig season. I know, I’m late, it’s already October and I should be moving on to pumpkin everything. But there was still a bevy of gorgeous, ripe figs at the market last week, and we’re still in the midst of Indian summer here, so I had to do a last bit of baking with them.

Click here to jump to recipe

Fig Honey Cake Side

This cake is richer and subtler than the sweet cakes of summer; it’s flavored with honey and has a hint of cinnamon (I experimented with adding more spices but it started edging into full spice cake territory – perhaps better for the holidays!). The frosting is whipped cream mixed with a bit of crème fraiche to give it some tang, and some more honey. It might be a bit gilding the lily, when the figs are already devastatingly ripe and sweet, but I love swirling honey over them. When I bite into it, it’s like tasting the last memory of summer.

I’m going to be a little honest here, too: pumpkin isn’t really my favorite thing (I know! the horror!) so I may be a bit slow in getting some pumpkin-y recipes out, but if you’re already planning for Halloween, may I suggest:

Pumpkin Twinkies

Pumpkin Spice Caramel Lollipops

and just so your furry friends don’t get left out:

Pumpkin and Peanut Butter Dog Treats

Happy October!

Fig Honey Cake Closeup

Fig and Honey Cake
 
Print
Author: Anita Chu
Serves: (1) 9" cake
Ingredients
Honey Cake
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, room temperature
  • ½ cup (100 g) sugar
  • ¼ cup (85 g) honey
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • ¼ cup (60 g) whole milk
Honey Crème Fraîche Whipped Cream
  • ¼ cup (2 oz) crème fraîche
  • 2 tablespoons honey
  • ½ cup (110 g) heavy cream
Topping
  • About 6-7 ripe figs, halved and quartered
Instructions
For the cake:
  1. Preheat oven to 350 degrees F. Grease and flour a 9" springform pan or cake tin with removable bottom.
  2. Whisk the flour, cinnamon, baking powder, and salt together into a medium bowl. Set aside.
  3. Combine butter and sugar in a stand mixer bowl. Beat on medium speed until light and fluffy, about 5 minutes.
  4. Add honey and vanilla extract to mixer and beat until combined.
  5. Add eggs one at a time to mixer and beat until combined.
  6. Add flour mixture and milk in 3 alternating additions, starting and ending with the flour mixture. Beat until well combined.
  7. Pour batter into prepared pan. Bake for 40-45 minutes. Remove when a tester inserted in the center comes out clean. Let cool on wire rack.
For the whipped cream:
  1. Whisk the crème fraîche together with the honey in a small bowl.
  2. Whip the heavy cream in a stand mixer until it reaches firm peaks.
  3. With a rubber spatula, gently fold half of the whipped cream into the crème fraîche and then gently fold in the remaining half.
To assemble the cake:
  1. Remove cake from the pan. Spread the whipped cream over the top. Arrange cut figs over the top. Serve immediately.
3.5.3228

 

Filed Under: Cakes, Fruit, Recipes Tagged With: cake, fall, fig, honey cake

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about pastrygirl

Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. More about pastrygirl

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