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Posted by Peggy on December 9, 2016

Yogurt and Fig Cake

Ingredients

  • Unsalted butter as needed for greasing loaf pan
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup plain whole-milk yogurt
  • 1 cup superfine sugar
  • 3 large eggs
  • 1 teaspoon finely grated orange zest
  • 1/2 cup vegetable oil
  • 1 cup washed and diced figs, such as Black Mission Figs plus sliced whole figs for garnish, if desired
  • 1/4 cup fig preserves (other fruit marmalades may be substituted)

Instructions

  1. Position rack in center of oven and preheat oven to 350˚.
  2. Generously butter metal loaf pan (apx. 9X5X3-inches). Sift flour, baking powder, and salt into a medium bowl. Combine yogurt, sugar, eggs, orange zest and vanilla in large bowl; whisk until well-blended.
  3. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan and place pan on baking sheet. Place baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 40-50 minutes.
  4. Cool cake in an on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely.
  5. Stir fig preserves and 1 teaspoon water in small saucepan over medium heat. Brush 1/2 of hot preserves over cake. Arrange sliced figs on top of cake. Dollop remaining glaze over figs. Let cake cool and set.

Active time: 20 minutes

Baking time: 40-50 minutes

Yield: 8 servings