I am not a morning person. I need a few quiet moments (more like 60 quiet moments) to myself, with a steaming cup of coffee, to clear out the cob webs and figure out how I’m going to tackle the day. I trudge to the kitchen, in the darkness, one eye open, hair all askew, heading directly for the coffee maker. Even the dog knows it’s best not to approach. Truly, I admit it, I’m an ogre. On the flip side, if you want to stay up all night and party like it’s 1999, I’m most certainly your gal.
Weekends thankfully, are different. I can wake on my own time and head to the kitchen to make something a little more decadent for everyone. Often it’s buttermilk pancakes, scones or cinnamon rolls, sometimes fresh doughnuts (the best!). Sometimes, it’s cake! Like this super moist, cardamom spiced cake, topped with fresh figs, fresh dates, sliced almonds, pepita’s and a sprinkle of toasted coconut. Just to make it more indulgent, I poke holes in it when it comes out of the oven and pour a sweet honey glaze on top. This is how I redeem myself for my grumpiness from Monday to Friday. Glazed breakfast items. Works every time.
This is a brunch worthy, company worthy, breakfast cake. The cake itself is very fast and simple to throw together. It’s also pretty versatile, so you can play around with your toppings and spices and add what appeals to you. A simple dusting of powdered sugar works too, if you want to exclude the honey glaze. But seriously, why would you? I mean truly, honey glaze should never be excluded.
I’m curious to know, are you a morning person or a night owl like me?
Happy week-end everyone,
Honey Glazed Fresh Fig and Date Breakfast Cake
*adapted from Joy The Baker
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 8 fresh figs, sliced in half
- 3-4 fresh dates, pitted and chopped
- 2 tbsp. pepitas
- 2 tbsp. coconut flakes
- 1/4 cup sliced almonds
- 1-2 tablespoons turbinado sugar for topping
- 1 1/2 cups powdered sugar
- 2 tbsp. liquid honey
- 2 tbsp. hot water
Preheat oven to 375 degrees F. Butter and flour a 10-inch cast iron skillet or a 10-inch cake pan.
- Whisk together flour, baking powder, baking soda, salt, cardamom, and sugar in a medium bowl and set aside. In a small bowl, whisk together buttermilk, eggs, butter and vanilla and almond extract. Add the buttermilk mixture all at once to the dry ingredients. Stir until just combined, careful not to over mix.
- Spoon batter into the prepared pan. Top batter with fresh figs and dates, gently pressing them into the top of the batter. Sprinkle with sliced almonds, pepitas and coconut and then sprinkle the top with turbinado sugar.
- Bake for approx. 30 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow the cake to cool slightly while you prepare the glaze (keep it in the pan). Whisk the powdered sugar and honey in a small bowl, adding 1-2 tbsp. of hot water to make a smooth, thin glaze. Using a skewer, poke holes in the cake, to allow the glaze to seep through. Pour the glaze over the warm cake. Allow the cake to come to room temperature before serving. The cake will keep well for a few days at room temperature.