Sweet fig preserves deepen the flavor of this simple buttermilk batter while a tart lemon glaze brightens up each slice. Top with halved figs for a dramatic presentation.
Fig Preserves Cake
Makes 1 (9-inch) cake
Ingredients
- ⅔ cup (160 grams) whole buttermilk
- ½ cup (160 grams) fig preserves
- ½ cup (113 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs (100 grams)
- 1½ cups (188 grams) all-purpose flour
- ½ teaspoon (2.5 grams) baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ½ cup (57 grams) chopped toasted pecans
- Lemon Cream Glaze (recipe follows)
- Garnish: fresh figs
Instructions
- Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour.
- In the container of a blender, place buttermilk and preserves; process until combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Stir in pecans. Spoon batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, about 35 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spread Lemon Cream Glaze onto cake. Garnish with figs, if desired.
Lemon Cream Glaze
Makes about 1 cup
Ingredients
- 2 cups (240 grams) confectioners’ sugar
- 6 tablespoons (90 grams) heavy whipping cream
- 2 tablespoons (30 grams) fresh lemon juice
Instructions
- In a medium bowl, whisk together confectioners’ sugar, cream, and lemon juice until smooth. Use immediately.
