For Father-in-Law’s birthday celebration, we took
him out. “Out?” you say, “What’s so great about that?” Well, this was a huge event for us. You see, F-i-L has been pretty much bedridden for nearly two years and has not peered past his own fence but in an ambulance. Needless to say, we (and Brother-in-Law) were elated to have the honor to finally escort him on a scenic excursion around the area. We showed him all the new building projects that have sprung up since he fell ill, the “biggest auto sales strip mall” in Central America, and of course, our homes, which he’d never before seen. It was a real pleasure, and it warmed my heart to see Husband, B-i-L, and F-i-L connecting and thoroughly enjoying their time together.
When our joyride was over, we headed into the house to enjoy a few slices of F-i-L’s delicious birthday cake of choice: fig cake. Since this request offered me so much artistic freedom, I opted to include fig puree in the spicy, nutty, cinnamon streusel topping of a moist sour cream coffee cake.
The enticing aroma of warm cinnamon and toasted nuts will envelop your home and peak the interest of family members. They may even make their way into the kitchen to investigate the source of the sweet scent. If you can wait long enough for the cake to bake, you’ll be cheerfully greeted by a tall handsome suitor of a coffee cake. This gentleman stands his own, yet politely bows and whirls round the dance floor as the perfect partner to his fig streusel center and nutty topping. Sour cream lends good moisture to the cake, which seems to only get better sitting out at room temperature. I really think you’ll love this cake. It is especially inviting alongside a steamy frothy latte.
Fig Cinnamon Streusel Coffee Cake
Adapted from a local fair grand champion winner
1/2 c. butter or margarine, at room temp.
1 c. sugar
1 t. vanilla
1 t. almond extract
2 c. AP flour
1 1/2t. baking soda
1t. baking powder
1/2 t. salt
1 c. sour cream Make it healthier with plain or vanilla yogurt
6-9 sugared figs
1/3-1/2 c. water
Streusel filling and topping:
1/4c. brown sugar
3T. butter or margarine
1/2t. cinnamon (or more!)
3/4 c. chopped walnuts
1c. fig puree
Make fig puree:
Place figs and water in the microwave until softened. Add more water as necessary. Puree in a food processor or blender, adding water to form a thick paste. Set aside.
Place all dry ingredients in a small bowl. Add butter and pinch to mix with fingertips or a fork, until crumbly.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Beat in vanilla and almond extract. In a separate bowl, combine dry ingredients. Add to the creamed mixture alternately with the sour cream. Beat until just combined.
Pour 1/2 of the batter into a greased and floured 9 c. bundt pan. Sprinkle 1/2 of the struesel atop batter and drop spoonfulls of fig puree (use all puree here) on top as evenly as possible. Pour the rest of the batter into the pan and smooth with a spatula. Top with remaining streusel. Bake at 350F for 40-50 minutes, or until a toothpick inserted into the center pulls out clean. Cool for 10 minutes in the pan, and then flip onto a rack to completely cool. Turn struesel side up for serving and drizzle with glaze, if desired. Store in an airtight container at room temperature or freeze.
1/2 c. powdered sugar
Combine sugar and honey in a small bowl. Add milk a little at a time, stirring well between additions until you’ve achieved a glaze consistency. Use a spoon to drizzle over the cake.