Fresh Fig Coffee Cake with Oats and Streusel
Course: Breakfast, brunch, Afternoon tea12
servings18
minutes55
minutesI love fresh figs and love to cook/bake with them. I love that they are really a universal fruit. Figs are used in both savory and sweet dishes. My kids who aren’t the biggest fresh fig fans, love this coffee cake as an afternoon snack. I have made this many times and it is always so delicious and flavorful. It is moist and really quite wonderful. It pairs nicely with a cup of tea or coffee for an afternoon pick me up.
Ingredients
1 1/2 cups flour
3/4 cup old fashion oats
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup butter (1 stick), softened
3/4 cup sugar
2 lg eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
3/4 plain yogurt
2 cups chopped fresh figs
- Oatmeal Almond Streusel
1/2 cup flour
1/3 cup old fashion oats
1/4 cup packed light brown sugar
1/4 teaspoon kosher salt
5 Tablespoons cold butter, in pieces
1/2 cup fresh figs, chopped
1/3 cup sliced almonds, toasted
Cake
- Preheat oven to 350. Lightly grease and flour a 9 inch square cake pan.
- In a food processor, add flour, oats, baking powder, and salt, pulse until oats are ground about 6-7 times.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar at medium speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in vanilla and almond extracts.
- With mixer on low speed, add the the flour mixture alternately with the yogurt, beginning and ending with the flour. Beat until each addition has just combined. Gently fold in the figs. Spread batter into prepared pan. Sprinkle with the streusel.
- Bake until golden brown and a toothpick comes out clean, about 55 minutes. Let cool in pan for 20 minutes. Serve warm or at room temperature.
- Streusel
- In a small bowl, whisk together the flour, oats, brown sugar, and salt. Using a pastry blender cut in the butter until mixture is crumbly. Stir in figs and almonds and sprinkle evenly over the cake.
