Fig and Honey Cake
Serves: (1) 9" cake
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
  • About 6-7 ripe figs, halved and quartered
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.
Recipe by Dessert First at