Fig Custard Cake

by autumn on July 21, 2014

Fig Custard Cake // Autumn Makes & Does

One of my favorite perks of my new living situation is the figs. Paul’s parents have two (!) HUGE fig trees, one yellow and one black. The trees produce a ton and I’ve been the gracious beneficiary of many a Safeway bag full of them in the past few weeks. Still, it’s never not going to seem like some kind of sorcery to see a fig just growing on a tree in front of someone’s house.

 

fig-custard-cake

Fig Custard Cake // Autumn Makes & Does

I covered a bunch of black figs in high-proof vodka–surprise, surprise–more on that soon. For now, this cake. The recipe is Yossy’s and I didn’t change much. I wanted something delicious, but unfancy, a humble vehicle for those prized figs. With a moist, dense crumb and some magical caramelization around the edges, this cake definitely fits the bill.

Fig Custard Cake // Autumn Makes & Does

Fig Custard Cake // Autumn Makes & Does

Fig Custard Cake
Recipe Type: cake
Cuisine: gluten-free
Author: Autumn Giles, adapted slightly from Apt 2b Baking Co
Prep time:
Cook time:
Total time:
Serves: 8
A fig custard cake using fresh figs with a moist, dense crumb.
Ingredients
  • 4-5 figs, sliced 1/4 inch thick
  • 3.75 ounces superfine brown rice flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 6 ounces cane sugar
  • 1 teaspoon vanilla extract
  • 4 ounces unsalted butter, melted and cooled
  • 1 tablespoon honey
  • Powdered sugar for dusting (optional)
Instructions
  1. Preheat oven to 350 and line a 9 inch springform or other round pan with parchment. As you can see in the pictures, it doesn’t have to be perfect and should come up far enough to cover the sides.
  2. In a large bowl, combine the flour, baking powder, and salt. Set aside.
  3. In a medium bowl whisk together the eggs and cane sugar. Add the vanilla, butter, and honey, whisking until fully combined.
  4. Stir the wet ingredients into the dry until no lumps remain and pour the batter into the prepared pan.
  5. Arrange the fig slices in a single layer on the surface of the cake. They should cover the entire surface.
  6. Bake 55-60 minutes or until the top and edges are golden brown and a tester comes out clean.

 

Notes:

  • In an early version of this recipe, I stirred chopped fresh figs right into the batter, which resulted in a way too wet cake that wasn’t structurally sound.
  • The fig slices are supposed to sink into the batter as they bake. Don’t worry!
  • This is best eaten right away. Because it is more moist than your average cake, I’d store any leftovers in the fridge.

{ 10 comments… read them below or add one }

1 Nicole July 21, 2014 at 5:45 pm

This cake looks great, Autumn! Are the edges crispy, chewy? Last fall I visited my friend in California and she has both an Asian pear tree and meyer lemon tree and fig trees grow in her neighborhood. It does seem like sorcery! She’s so immune to seeing them, but I go crazy for all of it!

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2 autumn July 22, 2014 at 3:15 pm

Thanks, Nicole! The edges totally are crispy/chewy! 🙂 There are citrus trees around here too… so unbelievable.

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3 Eileen July 21, 2014 at 11:14 pm

FIGS! OMG, yes please. Fresh figs right off the tree are one of the best things a person can possibly eat. But fresh figs baked into a beautiful cake like this are certainly on that list too! 🙂

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4 autumn July 22, 2014 at 3:16 pm

I agree, Eileen 🙂

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5 Carol July 22, 2014 at 8:02 pm

This cake looks divine! I adore figs, and while I’m sad when cherry season is over I know fig season will then be right around the corner. 🙂

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6 dina July 23, 2014 at 6:14 pm

it looks lovely!

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7 Kelly @ Kelly Bakes July 24, 2014 at 3:10 am

I have such fig envy! Did I tell you about my unproductive little fig tree? 3 years in the making an not a fig to be seen! So sad! Have a slice of this cake for me, eh? 🙂

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8 Molly July 25, 2014 at 2:25 pm

Can you give a volume measurement for the flour?

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9 Kate @ ¡Hola! Jalapeño July 28, 2014 at 10:55 am

Hands down my favorite fruit is the fig. This cake looks so delicious!

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10 Shae September 10, 2014 at 8:00 pm

I’m catching up on all your posts since you moved. (I, too, have been on an Internet vacation.) I am so glad you’re now living in a place where fruit is dropping from the trees around you. That’s how it should be!

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