CategoryDesserts
This Sticky Honey and Fig Cake is a moist, rich, and beautifully caramelized dessert that combines the natural sweetness of figs with the deep, golden flavors of honey. With fresh figs baked into the cake and a sticky honey glaze, this cake is perfect for autumn gatherings, tea time, or as a decadent dessert.
For the Cake
1 ½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp ground ginger
½ cup (115g) unsalted butter, softened
½ cup (100g) brown sugar
⅓ cup (80ml) honey
2 large eggs
1 tsp vanilla extract
½ cup (120ml) buttermilk
1 cup (150g) fresh figs, chopped
1 tbsp orange zest (optional for extra citrus flavor)
For the Sticky Honey Glaze
¼ cup (60ml) honey
2 tbsp unsalted butter
1 tbsp orange juice
¼ tsp cinnamon
For the Fig Topping
5 fresh figs, sliced
1 tbsp brown sugar
1 tbsp honey (for drizzling)
Prepare the Cake Batter
1
- Preheat the Oven:
- Set to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan.
- Mix the Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.
- Cream the Butter and Sugar:
- In another bowl, beat butter and brown sugar until light and fluffy.
- Add the Wet Ingredients:
- Mix in honey, eggs, and vanilla extract until well combined.
- Alternate Adding Dry Ingredients and Buttermilk:
- Gradually fold in the dry ingredients, alternating with buttermilk.
- Fold in Chopped Figs and Orange Zest.
Prepare the Fig Topping
2
- Arrange Fig Slices:
- Place sliced figs in a circular pattern on the bottom of the cake pan.
- Sprinkle with Brown Sugar:
- Sprinkle 1 tablespoon brown sugar over the figs.
- Pour Cake Batter Over Figs:
- Spread the batter evenly over the figs.
Bake the Cake
3
- Bake Until Set:
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake:
- Let cool in the pan for 10 minutes, then carefully invert onto a serving plate.
Prepare the Sticky Honey Glaze
4
- Melt Butter and Honey:
- In a small saucepan, melt butter and honey over low heat.
- Add Orange Juice and Cinnamon:
- Stir in orange juice and cinnamon.
- Simmer Until Thickened:
- Cook for 2-3 minutes, stirring occasionally.
Serve and Garnish
5
- Drizzle with Honey Glaze:
- Pour warm honey glaze over the cake.
- Add Extra Figs:
- Garnish with extra fresh fig slices.
- Serve Warm or Room Temperature:
- Enjoy with a cup of tea or coffee.
Pro Tips
6
- For a Deeper Caramel Flavor: Substitute half the honey with maple syrup.
- For a Nutty Crunch: Sprinkle chopped walnuts or almonds into the batter.
- To Store: Keep at room temperature for 2 days or refrigerate for up to 5 days.
Ingredients
For the Cake
1 ½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp ground ginger
½ cup (115g) unsalted butter, softened
½ cup (100g) brown sugar
⅓ cup (80ml) honey
2 large eggs
1 tsp vanilla extract
½ cup (120ml) buttermilk
1 cup (150g) fresh figs, chopped
1 tbsp orange zest (optional for extra citrus flavor)
For the Sticky Honey Glaze
¼ cup (60ml) honey
2 tbsp unsalted butter
1 tbsp orange juice
¼ tsp cinnamon
For the Fig Topping
5 fresh figs, sliced
1 tbsp brown sugar
1 tbsp honey (for drizzling)
Directions
Prepare the Cake Batter
1
- Preheat the Oven:
- Set to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan.
- Mix the Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.
- Cream the Butter and Sugar:
- In another bowl, beat butter and brown sugar until light and fluffy.
- Add the Wet Ingredients:
- Mix in honey, eggs, and vanilla extract until well combined.
- Alternate Adding Dry Ingredients and Buttermilk:
- Gradually fold in the dry ingredients, alternating with buttermilk.
- Fold in Chopped Figs and Orange Zest.
Prepare the Fig Topping
2
- Arrange Fig Slices:
- Place sliced figs in a circular pattern on the bottom of the cake pan.
- Sprinkle with Brown Sugar:
- Sprinkle 1 tablespoon brown sugar over the figs.
- Pour Cake Batter Over Figs:
- Spread the batter evenly over the figs.
Bake the Cake
3
- Bake Until Set:
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake:
- Let cool in the pan for 10 minutes, then carefully invert onto a serving plate.
Prepare the Sticky Honey Glaze
4
- Melt Butter and Honey:
- In a small saucepan, melt butter and honey over low heat.
- Add Orange Juice and Cinnamon:
- Stir in orange juice and cinnamon.
- Simmer Until Thickened:
- Cook for 2-3 minutes, stirring occasionally.
Serve and Garnish
5
- Drizzle with Honey Glaze:
- Pour warm honey glaze over the cake.
- Add Extra Figs:
- Garnish with extra fresh fig slices.
- Serve Warm or Room Temperature:
- Enjoy with a cup of tea or coffee.
Pro Tips
6
- For a Deeper Caramel Flavor: Substitute half the honey with maple syrup.
- For a Nutty Crunch: Sprinkle chopped walnuts or almonds into the batter.
- To Store: Keep at room temperature for 2 days or refrigerate for up to 5 days.
Notes
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