We updated the classic streusel coffee cake with fresh ripe figs and almonds. No need to distinguish between breakfast and dessert—it’s an eat-it-anytime-you-crave-it cake.
Figgy Oat Coffee Cake
Makes 12 servings
Ingredients
- 1½ cups (188 grams) all-purpose flour
- ¾ cup (60 grams) old-fashioned oats
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 2 large eggs (100 grams)
- 1 teaspoon (4 grams) vanilla extract
- ½ teaspoon (2 grams) almond extract
- ¾ cup (180 grams) plain yogurt
- 2 cups (220 grams) chopped fresh figs
- Oatmeal Almond Streusel (recipe follows)
Instructions
- Preheat oven to 350°F (180°C). Lightly grease and flour a 9-inch square baking pan.
- In the work bowl of a food processor, place flour, oats, baking powder, and salt; pulse until oats are ground, 6 to 7 times.
- 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. Beat in extracts.
- With mixer on low speed, gradually add flour mixture to butter mixture alternately with yogurt, beginning and ending with flour mixture, beating just until combined after each addition. Gently fold in figs. Spread batter in prepared pan. Sprinkle with Oatmeal Almond Streusel.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Let cool in pan for 20 minutes. Serve warm or at room temperature.
Oatmeal Almond Streusel
Makes about 1½ cups
Ingredients
- ½ cup (63 grams) all-purpose flour
- ⅓ cup (27 grams) old-fashioned oats
- ¼ cup (55 grams) firmly packed light brown sugar
- ¼ teaspoon kosher salt
- 5 tablespoons (70 grams) cold unsalted butter, cubed
- ½ cup (57 grams) chopped fresh figs
- ⅓ cup (38 grams) sliced almonds
Instructions
- In a small bowl, whisk together flour, oats, brown sugar, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in figs and almonds.
I have no experience with fresh figs. Could I sub in an equal amount of dried fruit?
Hey Jane,
Unfortunately, dried figs will be a significant departure from fresh figs in this recipe. If you’d like to try a recent recipe of ours with dried figs, you can try our Fig and Dark Chocolate Chunk Walnut Cookies, which use dried instead of fresh figs. You can get the recipe here: Fig and Dark Chocolate Chunk Walnut Cookies. Happy baking!
Is there something else I can use in lieu of figs?
Hi Barb! Yes, you can any fruit that it’s in season that have a similar moisture content, like pears, nectarines or apricots. Dates would also be good in this recipe!
I veganized the cake and it turned out wonderful. The only change I would make next time would be to eliminate the figs from the streusel. It’s not necessary. There’s plenty in the cake.
Do I peel the fresh dates or do I use them skin and all?
Hi Marjolein!
This recipe calls for dried figs, but you do not need to peel them!
I made this cake today and it was absolutely delicious. Moist with a nice crumb. Will make this any time that fresh figs are season.
Had some fresh black figs and made this today, just using the food processor. It’s delicious… placed the chopped figs on top of the cake batter and scattered a handful of fresh raspberries over them for added colour. Then topped with the streusel; baked to a beautiful golden brown. This is an easy, moist cake that I’ll make again, using any seasonal fruit. Would be an excellent part of a brunch table.