Tag Archives: fresh figs

Honey Glazed Fig and Date Breakfast Cake

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.

Fig and Date Breakfast Cake via SweetRevelations

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.

Fig and Date Breakfast Cake via SweetRevelations

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,

Renee

xo

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.

  1. 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.
  2. 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.
  3. 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.

10 Comments

Filed under Breakfast, Cake

Praline-Apple Fig Bread with Rum Butter

The week has been a bit hectic around here.   Maybe you’re following closely or you’ve been affected by the terrible weather that has damaged many homes on the US East Coast and made for some miserable days in parts of Canada.  We were very lucky here to only have some storm weather with few power outages.

I think the weather along with the usual ups and downs of family life has left me feeling kind of reflective and unsettled about things.    Dusting off some of my grandmothers treasures this morning I was wondering what she would think about how the world is today.   I was feeling really lucky that my children and husband were just hanging out at home while I did all of the mom things that they depend on me for.

While they watched movies and vegged out in that way that teens do, I headed into the kitchen for some comfort of my own.    The process of kneading breads and baking goodies seems to be so therapeutic for me sometimes.   The typical stress and chaos of the world around me seems to be absolved with an afternoon in the kitchen.  It helps me focus on the things that make me happy and fills me up with positive feelings.  Kind of like the effects of an afternoon with an old friend.

I’m curious to know, what’s your place of comfort?

I sure hope that some of my readers in the US are safe and warm and with family today.  I’m sending you all a little piece of virtual comfort in the form of warm Praline- Apple Fig Bread.   It’s moist and nutty and full of fall apples and fresh figs.  This bread is amazing on its own, but to ramp it up a bit I also made a Rum Butter.  Wow.

Praline-Apple Fig Bread

Adapted from myrecipes.com

*preheat oven to 350 degrees and grease and flour a 9 x 5 loaf pan

  • 1 cup chopped pecans
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • pinch of grated nutmeg
  • 1 1/2 cups finely chopped, peeled apples
  • 2 fresh figs, finely chopped
  • 1/2 cup butter
  • 1/2 cup firmly packed light brown sugar
  1. Beat sour cream, sugar and eggs at low-speed for 2 minutes or until well blended.  Add vanilla.
  2. Stir together flour, salt, baking powder, baking soda and nutmeg. Add to sour cream mixture, mixing just until blended. Stir in apples and figs. Spoon batter into a greased and floured 9 x 5 inch loaf pan. Sprinkle with chopped pecans; lightly press pecans into batter.
  3. Bake for 1 hour or until a wooden pick inserted into center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
  4. Bring butter and brown sugar to a boil in a small saucepan over medium heat, stirring constantly;let boil 1 minute. Remove from heat, and spoon over top of bread
  5. Note:   This bread freezes well.

Rum Butter

Remember the rum syrup I made here?  Make it and allow it to cool completely.  Stir about 2 tbsp into a 1/4 cup of whipped unsalted butter.  Delish.

3 Comments

Filed under Scones and Breads