Sticky Figgy Bundt Cake Recipe

Name: Sticky Figgy Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 3 whole Eggs; 1-1/2 cup Sugar; 2 sticks Unsalted Butter, At Room Temperature; 1 teaspoon Vanilla; 1 cup Buttermilk; 1 cup Fig Preserves; 2 cups All-purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; FOR THE CARAMEL SAUCE:; 1 cup Sugar; 1 pint Heavy Cream, Warmed; 2 Tablespoons Unsalted Butter; 1/2 teaspoons Sea Salt

Servings: persons

FOR THE CAKE:
3 whole Eggs
1-1/2 cup Sugar
2 sticks Unsalted Butter, At Room Temperature
1 teaspoon Vanilla
1 cup Buttermilk
1 cup Fig Preserves
2 cups All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
FOR THE CARAMEL SAUCE:
1 cup Sugar
1 pint Heavy Cream, Warmed
2 Tablespoons Unsalted Butter
1/2 teaspoons Sea Salt

1
Preheat the oven to 350 F and butter and flour a 12-cup bundt pan. Set pan aside.
2
Add the eggs and sugar to a large bowl and beat together until creamed. Beat in the butter and vanilla followed by the buttermilk and fig preserves.
3
In a separate bowl, sift together the flour, baking soda and salt then slowly beat it into the batter. Pour into the prepared pan and bake for 1 hour or until a cake tester inserted in the center of the cake comes out clean. Remove pan from oven and set it on a rack. Allow cake to cool completely before inverting it out of the pan onto a serving plate.
4
Make the caramel sauce by melting the sugar in a pot over a low to medium flame. Do not stir. When the sugar has completely dissolved, remove it from the heat and add the warm heavy cream. The mixture will bubble up. Return to a low heat and stir vigorously until all lumps are gone and the sauce is a light golden brown. Finish by stirring in the butter and sea salt and remove from the heat.
5
When the cake has cooled, pour caramel sauce over the top and serve the remainder on the side. Makes 10-12 servings.

1568

kcal

Calories

115

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: FOR THE CAKE:, 3 whole Eggs, 1-1/2 cup Sugar, 2 sticks Unsalted Butter, At Room Temperature, and more.

Yes, Sticky Figgy Bundt 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.

Sticky Figgy Bundt Cake

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