Fig and Walnut Coffee Cake Recipe

Name: Fig and Walnut Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 tsp. CALUMET Baking Powder; 1/2 tsp. baking soda; 3/4 cup butter or margarine, softened; 1 cup sugar; 1 tsp. vanilla; 2 eggs; 1 cup KNUDSEN Sour Cream; 1 cup dried figs, chopped; 3/4 cup finely chopped PLANTERS Walnuts, divided; 1/4 cup fig jam

Servings: persons

1
Heat oven to 350F.
2
Combine flour, baking powder and baking soda.
3
Beat butter and sugar in large bowl with mixer until light and fluffy.
4
Blend in vanilla.
5
Add eggs, 1 at a time, beating well after each addition.
6
Add flour mixture alternately with sour cream, mixing well after each addition.
7
Stir in chopped figs and half the nuts.
8
Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
9
Bake 45 to 50 min.
10
or until toothpick inserted near center comes out clean.
11
Cool cake in pan 10 min.
12
Loosen cake from sides of pan with knife.
13
Invert cake onto wire rack; gently remove pan.
14
Cool cake completely.
15
Microwave jam in microwaveable bowl on HIGH 30 sec.
16
or just until warmed; stir.
17
Drizzle over cake; sprinkle with remaining nuts.

1053

kcal

Calories

Fat

103

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 cups flour, 1 tsp. CALUMET Baking Powder, 1/2 tsp. baking soda, 3/4 cup butter or margarine, softened, and more.

Yes, Fig and Walnut Coffee 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!

Fig and Walnut Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions