Fig Walnut Streusel Coffee Cake
Serves: 12
  • Cake
  • ½ c. butter, at room temperature
  • 1 t. vanilla
  • 1 c. sugar
  • 2 eggs
  • 2 c. all purpose flour
  • 1½ t. baking soda
  • 1 t. baking powder
  • ½ t. salt
  • 1 c. sour cream
  • Streusel
  • ¼ c. brown sugar
  • ½ c. all purpose flour
  • 3 T. butter
  • ½ t. ground cinnamon
  • ¼ t. salt
  • ¾ c. chopped walnuts
  • Fig Puree
  • 5-6 very ripe or candied figs
  • 3 T.+ water or enough to form a paste
  • Optional Adornment
  • powdered sugar
  • chopped walnuts
  1. Preheat oven to 350F. Grease and flour a bundt pan. Remove stems from figs and put them in the bowl of a food processor. Add 3 tablespoons of water and puree. Add more water, if necessary, until the figs form a loose puree similar to the texture of mashed potatoes. Set aside.
  2. Make streusel Combine all ingredients in a small bowl except for nuts and butter. Cut in butter or use your fingertips to work it into the mixture until it resembles gravel. Stir in nuts and set aside.
  3. Make cake In a medium bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
  4. Cream butter and sugar until fluffy, about 5 minutes. Beat in eggs and vanilla until combined. Add half the sour cream alternating with half the flour. Repeat.
  5. Put it together Sprinkle half the streusel into your prepared bundt pan. Pour in half the cake batter. Sprinkle with remained streusel and dollop with all of the fig puree. Cover with remaining batter and bake for 40-50 minutes until a toothpick removes clean. Remove from oven and cool in pan 10 minutes before inverting onto a cooling rack. Sprinkle with powdered sugar and/or chopped nuts before serving. Pairs gorgeously with coffee.
Recipe by Jellibean Journals at