Fresh Fig Crumb Cake

Oh my goodness, is this coffee cake DELICIOUS! I couldn't wait to blog about it. It's soft and moist and has a streusel topping! How can you not love a streusel topping? 

I found this recipe on a blog called Entertaining with Beth. I did change a few things. Her recipe calls for crystalized ginger, which I don't normally have at home, so I substituted powdered ginger. I'm sure the crystalized ginger takes it to the next level, and if you want to try it, click the link above for the original recipe. Be sure to let me know how you like it!

I reduced the amount of salt in the cake and also the amount of melted butter for the streusel topping. Her recipe says to slice the figs vertically, but I didn't read it properly and sliced mine horizontally. Vertically would definitely be best to make your fig slices go deeper into the cake. 

Ingredients:

3 eggs

1 cup canola or vegetable oil

1/2 cup white sugar

1/2 cup light brown sugar

1/2 cup water

1-1/2 tsp vanilla

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1-1/4 tsp ground cardamom

1 tsp ground ginger

5-10 fresh figs, sliced vertically 

Streusel:

1/2 cup flour

1/2 tsp baking powder

pinch of salt

2 TB white sugar

2 TB brown sugar

1/4 tsp cinnamon

4 TB melted butter

1/2 cup chopped walnuts

Directions:

Preheat oven to 350F.  Spray a 9" springform pan with baking spray.  

First make the crumble in a small bowl. Stir together all the dry ingredients and slowly add in enough of the melted butter until it's the right crumble consistency. Stir in the walnuts and set aside.

In a large bowl, whisk together the eggs, oil, sugars, water and vanilla.  In a small bowl whisk together the flour, baking powder, salt, ginger and cardamom. Add the dry ingredients to the wet and whisk slowly to combine.  

Pour batter into the pan. Arrange sliced figs on the top of the cake batter. Top with the streusel and bake cake for 50-55 minutes until a toothpick comes out clean.  You don't want to over bake it or it will be too dry. If the top gets too brown, cover with foil until done. Let it cool for about 10 minutes then remove the sides of the pan. Carefully remove the cake from the bottom of the pan with a large spatula, and cool on a wire rack.  When cool, put your cake on a nice plate or stand and serve warm or cooled with a cup of tea or coffee.  

Happy Baking!