Black Mission Fig Cake Recipe

Name: Black Mission Fig Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried Black Mission figs; 1 cup butter, softened; 1 1/2 cups sugar; 1 1/2 cups firmly packed brown sugar; 4 large eggs; 3 cups all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup sour cream; 1 teaspoon vanilla extract; 2 tablespoons butter; 2 tablespoons sugar; 1/4 teaspoon ground cinnamon; 1/4 teaspoon vanilla extract; Garnish: fresh figs

Servings: persons

1 1/2 cups dried Black Mission figs
1 cup butter, softened
1 1/2 cups sugar
1 1/2 cups firmly packed brown sugar
4 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Garnish: fresh figs

1
Cut figs in half; cover with hot water. Let stand 20 minutes; drain and set aside.
2
Beat 1 cup butter at medium speed with an electric mixer about 2 minutes or until creamy; gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition.
3
Combine flour, baking soda, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 10-inch springform pan. Top with fig halves.
4
Bake at 300u00b0 for 1 hour and 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on rack.
5
Melt 2 tablespoons butter in a small saucepan over medium heat; add sugar and cinnamon, stirring until sugar dissolves. Stir in 1/4 teaspoon vanilla. Brush over top of cake. Garnish, if desired.
6
Note: 3 cups fresh figs can substitute for dried

1682

kcal

Calories

Fat

237

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups dried Black Mission figs, 1 cup butter, softened, 1 1/2 cups sugar, 1 1/2 cups firmly packed brown sugar, and more.

Yes, Black Mission Fig Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Mission Fig Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions