Sweet, luscious figs and crunchy walnuts swimming in sour cream coffee cake. With streusel. Love streusel.This cake is easy to whip up. I can pretty much sum it up for you in three steps. Whiz a fig filling in a food processor. Stir together the brown sugar streusel topping. Beat cake batter. Of course, you’ve got to layer all those fabulously yum-on-their-own pieces of the coffee cake puzzle together, but it’s child’s play. And totally worth it.I took this fig walnut streusel coffee cake to a dual birthday celebratory lunch for my husband and a friend last week. We gobbled it down fast but I managed to snap a few cake photos on the birthday gal’s lovely carved wooden table. She even lent me her grandma’s real silverware for the photo shoot. I pretty much did a happy little birthday dance for her right then and there. Talk about lovely silver!
Just between you and me, one of the best ways to add variety to your food photography, besides buying this incredibly helpful ebook, is to take foods to other peoples’ houses and use their plates, linens, and home accessories for your shots. I love doing that and always wind up with images I’d never be able to replicate using my own home furnishings. They get food. You get lovely food photos. It’s a win-win!
- 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
- 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
- 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.
- 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.
- Make cake In a medium bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
- 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.
- 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.
Tell me, do you have real silverware? If so, do you use it? It seems like such a luxury of centuries past, but the detailed intricacies of real silver almost outshine the food the plate. I so wish my family had heritage silver. You’d better believe it would get daily use at my house.
Sink your silver (or not) forks into even more desserts you’re sure to love:
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