I couldn’t wait to include Fresh Fig Cake from Eating Well to Fight Arthritis in my cookbook after so many readers asked me for fresh fig recipes, and I’m sharing why it stood out.

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I honestly couldn’t wait to share this Fresh Fig Cake, it changed how I think about figs. Ripe chopped fresh figs fold into a batter that stays surprisingly moist, thanks in part to plain lowfat Greek yogurt, and the crumb is nothing like the dry fig breads you might know.

Folks have already nicknamed it my Fig Loaf Cake and call it a simple go to for any fig season. It’s oddly elegant but totally unpretentious, the kind of dessert that makes people ask questions without you having to brag about whats in it.

Try it and see.

Ingredients

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Fresh figs, jammy and sweet, full of fiber and natural sugar, add moisture.
Whole wheat pastry flour, lighter than regular whole wheat, adds nutty flavor and fiber.
All purpose flour gives structure, balances texture, less dense than only whole wheat.
Greek yogurt adds tang and protein, it’s making cake moist without too much oil.
Olive oil keeps the crumb tender, lends mild fruity fat, better than butter sometimes.
Eggs bind ingredients give protein and lift, help create a soft cake.
Lemon zest brightens flavor with citrusy pop, nuts add crunch plus healthy fats.

Ingredient Quantities

1 cup chopped fresh figs (about 8 to 10 medium figs)

1 1/2 cups whole wheat pastry flour

1/2 cup all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1 tsp ground cinnamon

1/2 cup granulated sugar

1/4 cup packed brown sugar

2 large eggs

1/2 cup plain lowfat Greek yogurt

1/3 cup extra virgin olive oil

1 tsp vanilla extract

1 tbsp lemon zest

1/2 cup chopped walnuts or pecans, optional

2 tbsp milk or buttermilk

nonstick cooking spray or butter for the pan

How to Make this

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1. Preheat oven to 350 F and grease a 9 inch round cake pan with nonstick spray or butter, you can also line the bottom with parchment for easy removal.

2. Chop about 8 to 10 medium fresh figs to make 1 cup. Toss the chopped figs with a tablespoon or so of the flour from the recipe so they dont all sink to the bottom.

3. In a medium bowl whisk together 1 1/2 cups whole wheat pastry flour, 1/2 cup all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt and 1 teaspoon ground cinnamon.

4. In a separate large bowl beat 1/2 cup granulated sugar and 1/4 cup packed brown sugar with 2 large eggs until the mixture is a bit pale and combined, then stir in 1/2 cup plain lowfat Greek yogurt, 1/3 cup extra virgin olive oil, 1 teaspoon vanilla extract, and 1 tablespoon lemon zest. Add 2 tablespoons milk or buttermilk and mix until smooth.

5. Pour the wet ingredients into the dry ingredients and stir gently until just combined, dont overmix or the cake will be tough.

6. Fold in the floured chopped figs and 1/2 cup chopped walnuts or pecans if using, again just until evenly distributed.

7. Scrape the batter into the prepared pan and smooth the top, press a few extra fig pieces or nuts on top if you want it to look pretty.

8. Bake in the center of the oven for about 35 to 45 minutes, start checking at 30 minutes; a toothpick inserted in the center should come out clean or with a few moist crumbs.

9. Let the cake cool in the pan for 10 to 15 minutes, then turn out onto a wire rack to cool completely. Serve warm or at room temperature, store covered in the fridge for a few days.

Equipment Needed

1. Oven (preheat to 350 F)
2. 9-inch round cake pan + parchment paper or nonstick spray/butter for greasing
3. Medium bowl and large bowl for dry and wet mixes
4. Measuring cups and measuring spoons
5. Whisk or electric hand mixer (for beating sugars and eggs)
6. Rubber spatula and wooden spoon for folding and scraping
7. Cutting board and sharp knife (for chopping figs)
8. Wire cooling rack and toothpick or cake tester

FAQ

Q: Can I use dried figs instead of fresh? A: You can but theyre not the same. Rehydrate chopped dried figs in hot water for 10 minutes, drain well and pat dry. Theyll add more chew and concentrated sweetness so you might cut the sugar by a tablespoon or two.

Q: What if I only have all purpose flour? A: Fine to use 100% AP flour, the cake will be a bit lighter and less nutty. No other changes needed.

Q: How do I know when the cake is done? A: Insert a toothpick in the center, it should come out with a few moist crumbs not raw batter. Expect about 35-45 minutes for an 8 or 9 inch round pan, 45-60 minutes for a loaf pan. Oven temps vary so keep an eye on it.

Q: Can I swap the olive oil for butter or another oil? A: Yes. Use the same volume of melted butter or a neutral oil like vegetable or canola. Butter gives a richer flavor, olive oil keeps it moist and a little fruity.

Q: Any tricks to keep the figs from sinking? A: Toss the chopped figs with a teaspoon of flour before folding into batter. Also fold gently and dont overmix, that helps them stay distributed.

Q: How should I store or freeze the cake? A: Cool completely first. Store wrapped at room temp up to 2 days, in the fridge 3 to 4 days. For longer keep slices in freezer bags up to 3 months, thaw at room temp. A quick warm up in the oven or microwave makes it taste fresh again.

Fresh Fig Cake Moist And Delicious Perfect For Fig Season Recipe Substitutions and Variations

Fresh figs (1 cup): use 3/4 cup chopped dried figs, soaked 10–15 min in warm water and drained; or 1 cup chopped ripe pear or apple for similar moisture and mild sweetness; or 1/2 cup fig jam folded into the batter, but cut sugar by 2 tbsp because jam is sweet.
Whole wheat pastry flour (1 1/2 cups): swap with 1 1/2 cups all-purpose flour for a lighter crumb; or use 1 1/2 cups spelt flour for a nuttier note, it may be a touch denser; or combine 1 1/4 cups whole wheat with 1/4 cup all-purpose to keep tenderness.
Plain lowfat Greek yogurt (1/2 cup): substitute 1/2 cup sour cream or 1/2 cup buttermilk (if you use buttermilk, you can reduce the 2 tbsp milk by 1 tbsp if batter looks loose); full-fat yogurt also works for richer texture.
Extra virgin olive oil (1/3 cup): use 1/3 cup melted unsalted butter for classic flavor; or 1/3 cup neutral oil like avocado or light olive oil if you don’t want an olive taste; or 1/4 cup applesauce plus 2 tbsp oil to lower fat, expect a slightly moister, denser crumb.

Pro Tips

1) Pick figs that are ripe but still a little firm, not mushy. If theyre soggy the cake gets wet and dense. Pat them dry, chop into bite sized pieces and toss with a spoonful of flour like the recipe says, but also reserve a few nice slices to press on top so the cake looks homemade not thrown together.

2) Measure the flours by spooning them into the cup then leveling off with the back of a knife, dont scoop straight from the bag or youll get too much flour. Use room temp eggs and yogurt so the batter mixes up smooth and rises better, and fold the batter gently only until you cant see streaks of flour or youll end up with a tough cake.

3) Toast the walnuts or pecans in a dry skillet for a few minutes until fragrant, then cool before chopping and adding. It makes a big difference. Also use a mild extra virgin olive oil or a neutral oil if your olive oil tastes peppery, because strong oil will fight the figs and lemon zest.

4) Start checking for doneness at 30 minutes, if the top is browning too fast loosely cover with foil and keep baking until a toothpick comes out with a few moist crumbs. Cool the cake in the pan for 10 to 15 minutes before turning out, then store wrapped in the fridge for a few days and warm slices briefly before serving to bring back that fresh baked feel.