Fresh Fig Spice Cake | RECIPE

It's fig season, least for my tree it is. They are ripening so fast and I'm scrambling to find more recipes to use them all.

Yeah they're okay on their own but I wanted muffins. I couldn't find my muffin tin though so here's a simple cake.

*this fresh fig spice cake recipe was adapted from this recipe.

  • 1 pound fresh figs (roughly 8 medium sized figs)
  • 1/2 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon poppy seeds
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/4 teaspoon cream of tartar
  • 2 eggs
  • 1 teaspoon vanilla extract


1. Preheat oven to 350° F (175° C). Grease and flour a 10 inch tube pan (You could use a regular springform pan too though). Cut your figs into slices and set aside.

2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, and poppy seeds; set aside.

3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, add the cream of tartar then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk mixture. Fold in the sliced figs. Pour into your prepared pan.
4. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.

5. Enjoy!

P.S. You can add lemon zest for extra aroma and/or substitute buttermilk with yogurt. The original recipe calls for walnuts so you can do that too. You can also puree the figs if you want them evenly distributed throughout the cake. For added sweetness give the cake an icing or dusting of powdered sugar.