Cinnamon Fig Crumb Cake
Crumb cakes derive from the traditional German cake known as Streuselkuchen, and feature a 'Streusel' topping, which is a loose crumble of flour, sugar and butter. This version has a filling of fig, pecan and cinnamon that gives it a unique flavor and wonderfully soft and juicy texture that perfectly complements the light crunch of the crumble topping.
Category: Cake
Source: valleyfig.com
Equipment
| Springform pan |
Ingredients
| Crumb Topping: | |
|---|---|
| All purpose flour | |
| Granulated sugar | |
| Brown sugar | |
| Butter | |
| Cake: | |
| California figs | |
| Pecans | |
| Brown sugar | |
| Cinnamon | |
| All purpose flour | |
| Baking powder | |
| Baking soda | |
| Salt | |
| Butter | |
| Granulated sugar | |
| Vanilla | |
| Eggs | |
| Sour cream | |
Instructions
Crumb topping:
Combine flour and sugars in small bowl. Cut in butter with pastry blender or fork until crumbly.
Cake:
Preheat oven to 350°F. Generously grease springform pan.
Stemmed and finely chop figs. Toast and chop pecans. In small bowl, mix figs, pecans, brown sugar and cinnamon. In separate bowl, mix flour, baking powder, soda and salt.
Beat butter in large bowl of electric mixer on medium to high speed until creamy. Gradually add granulated sugar and beat until light and blended. On low speed, beat in vanilla and eggs, one at a time. Alternately beat flour mixture and sour cream into batter. Stir about 1/3 of the batter into fig mixture.
Spoon plain batter in bottom of pan. Spoon small mounds of fig batter on plain batter; carefully spread to even layer. Sprinkle crumb topping over top.
Bake for 55 to 60 minutes or until pick inserted in center comes out clean. Cool in pan on rack for 15 minutes. Remove side of pan. Serve warm or at room temperature. Cut into wedges.
Nutrition
| Serving size: | 219.6 |
| Energy: | 729.3 |
| Ratio: | 3.3 |
| Carbohydrate: | 109.3 |
| Fat: | 28.3 |
| Protein: | 11.0 |
| Saturated fat: | 15.4 |
| Sodium: | 427.9 |
| Sugar: | 64.4 |