Fig-Swirl Coffeecake Recipe

Name: Fig-Swirl Coffeecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package dry yeast (about 2 1/4 teaspoons); 1/2 teaspoon granulated sugar; 1/4 cup warm water (100u00b0 to 110u00b0); 1/3 cup fat-free milk; 2 teaspoons vanilla extract, divided; 1 large egg; 1 1/2 cups all-purpose flour; 1 1/4 cups whole-wheat flour; 1/3 cup granulated sugar; 3 tablespoons chilled butter or stick margarine, cut into small pieces; 3/4 teaspoon salt; Cooking spray; 1 1/2 cups dried Calimyrna or Black Mission figs (about 12 ounces); 1/2 cup fresh orange juice (about 1 orange); 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Servings: persons

1 package dry yeast (about 2 1/4 teaspoons)
1/2 teaspoon granulated sugar
1/4 cup warm water (100u00b0 to 110u00b0)
1/3 cup fat-free milk
2 teaspoons vanilla extract, divided
1 large egg
1 1/2 cups all-purpose flour
1 1/4 cups whole-wheat flour
1/3 cup granulated sugar
3 tablespoons chilled butter or stick margarine, cut into small pieces
3/4 teaspoon salt
Cooking spray
1 1/2 cups dried Calimyrna or Black Mission figs (about 12 ounces)
1/2 cup fresh orange juice (about 1 orange)
1 cup powdered sugar
2 tablespoons fresh lemon juice

1
Dissolve yeast and 1/2 teaspoon sugar in warm water in a small bowl; let stand 5 minutes. Stir in milk, 1 teaspoon vanilla, and egg. Lightly spoon the flours into dry measuring cups; level with a knife. Place flours, 1/3 cup sugar, butter, and salt in a food processor; pulse 5 times or until blended. With the processor on, slowly add yeast mixture through food chute, and process until the dough forms a ball. Process 1 additional minute. Turn dough out onto a floured surface; knead lightly 4 to 5 times (dough will feel tacky).
2
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until the dough is almost doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
3
Trim the stems off figs. Combine 1 teaspoon vanilla, figs, and orange juice in food processor; process until finely chopped. Set aside.
4
Punch the dough down; cover and let rest 5 minutes. Roll dough into a 15 x 10-inch rectangle on a floured surface. Spread the fig mixture evenly over dough, leaving a 1-inch margin along one long edge. Roll up the rectangle tightly, starting with the opposite long edge, pressing firmly to eliminate air pockets; pinch the seam to seal. Place the roll, seam side down, on floured surface; split roll in half lengthwise using a serrated knife. Working on a 12-inch pizza pan coated with cooking spray, coil one half of the dough, cut side up, around itself in a spiral pattern. Place the other half of dough, cut side up, at the end of the first strip, pinching the ends together to seal; continue coiling the dough to form a circle. Cover and let rise 1 hour or until the dough is doubled in size.
5
Preheat oven to 350u00b0.
6
Bake at 350u00b0 for 30 minutes or until golden. Place cake on a serving plate. Combine powdered sugar and lemon juice in a small bowl; drizzle over hot cake. Serve warm or at room temperature.
7
Note: The coffeecake dough can be made ahead of time.

630

kcal

Calories

Fat

116

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.

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 16 ingredients. The key ingredients include: 1 package dry yeast (about 2 1/4 teaspoons), 1/2 teaspoon granulated sugar, 1/4 cup warm water (100u00b0 to 110u00b0), 1/3 cup fat-free milk, and more.

Yes, Fig-Swirl Coffeecake 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-Swirl Coffeecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions