Yogurt Fig Cake Recipe

Name: Yogurt Fig Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Eggs; 1 cup Sugar; 1 stick Unsalted Butter, At Room Temperature; 1 teaspoon Vanilla; 1 Lemon, Zested; 1 container (7 Oz. Size) Greek Style Yogurt; 2 cups All-purpose Flour; 1 teaspoon Salt; 2 teaspoons Baking Powder; 1 pinch Ground Ginger; 1/4 teaspoons Cinnamon; 3 whole Fresh Figs, Quartered

Servings: persons

2 whole Eggs
1 cup Sugar
1 stick Unsalted Butter, At Room Temperature
1 teaspoon Vanilla
1 Lemon, Zested
1 container (7 Oz. Size) Greek Style Yogurt
2 cups All-purpose Flour
1 teaspoon Salt
2 teaspoons Baking Powder
1 pinch Ground Ginger
1/4 teaspoons Cinnamon
3 whole Fresh Figs, Quartered

1
Preheat the oven to 350 F.
2
Using either a stand or hand mixer, add the eggs and sugar to a large bowl and beat together until fully combined. Beat in the butter, vanilla, lemon zest and yogurt.
3
In a separate bowl, sift together the flour, salt, baking powder, ginger and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Butter and flour a loaf pan (add parchment paper for easy removal) and pour in the batter.
4
Place the quartered figs along the top of the batter and press in slightly until only the tops are showing. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean. Dust with powdered sugar before serving.

735

kcal

Calories

Fat

106

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 12 ingredients. The key ingredients include: 2 whole Eggs, 1 cup Sugar, 1 stick Unsalted Butter, At Room Temperature, 1 teaspoon Vanilla, and more.

Yes, Yogurt 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.

Yogurt Fig Cake

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