A fig roundup #2: Baked goods

It’s time for another fig roundup! Unfortunately it appears that our trees are done with figs for the season. The fruit flies have thoroughly infested them. Before the flies were everywhere we ate figs in a number of different ways.

One of the first ways we at them was broiled with goat cheese and a variety of different toppings. Crushed pistachios, honey, fig balsamic, prosciutto… it’s all good.  Fresh figs are also tasty added to salad and eaten with a balsamic style dressing.

I also made fig compote, fig balsamic reduction, and fig infused vokda in addition to freezing a batch of figs. I haven’t used the frozen figs yet.

Figs make a great addition to baked goods.

Fig muffins

To make the muffins, I started with a basic breakfast muffin recipe and changed it quite a bit.


  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 teaspoon vanilla
  • 1 egg
  • 3/4 cup milk
  • 1/4 cup vegetable or canola oil
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 cups chopped figs


Combine dry ingredients in large mixing bowl. Mix in chopped figs. Combine egg, milk, oil, brown sugar and honey and beat well. Add to dry ingredients, mixing until just moistened. Spoon into greased muffin pan, filling 2/3 full. Bake at 400 degrees for 18-20 minutes.

Next time I might use more brown sugar or all brown sugar and no honey to make them just a tad bit sweeter. Regardless, the muffins were very good. Because we weren’t able to eat them all right away, I froze a few and have been eating them for breakfast on the weekends.

Dry muffin ingredients

Wet muffin ingredients

Fig chunks mixed with dry ingredients

Batter ready to go

Prior to baking

After baking

Delicious fig chunks on the inside


Fig cake

Never content to use a recipe just as it’s called for, I modified this fig cake recipe to my liking.


  • 2 cups mashed figs
  • 2 cups sugar
  • 1/4 cup oil
  • 1/2 cup applesauce
  • 4 eggs
  • 2 cups + 2 tablespoons flour
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp baking soda
  • Additional fig slices for topping


Mix together sugar and wet ingredients. Combine dry ingredients and add to wet ingredients, mixing well. Oil and flour a cake pan (I used two 9″ round pans). Bake in 350 degree oven for 45 minutes. With about 15 minutes left, remove cakes and add fig slices to top. The cake will be golden brown on the top when finished. Check with toothpicks to see if the center is finished.

Mashed figs

Cake batter

In the pan

Delicious fig cake, after adding the fig slices, before the baking is finished. Somehow didn’t end up with a picture of the finished product.




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It’s my birthday, I’ll make 4 cakes if I want to

Ok, it was my birthday last month. And then 7 days later, it was my husband’s birthday. To celebrate, we threw a party so that I could bake a cake (or four).

My selections for the evening:

Changes to the recipes:

This year I made the chocolate stout cake with a spiced porter instead of stout. It was in the kegerator after all. I always use store bought chocolate frosting on this cake.

Chai spice cupcakes were delicious and well worth the effort. I made a simple powdered sugar / milk glaze and reused the chai tea bags in the milk to give the glaze a bit of flavor.

This time, I made my honey apple oatmeal cake with store bought applesauce. It’s way better when you make your own applesauce. Or maybe I over cooked it. It was just a bit less moist than usual.

When I had the cinnamon coffee cake made by a friend, it was amazing and I couldn’t stop eating it. Got the recipe and of course didn’t get the same results my first try. The instructions talk about using firm butter in the topping, but really I think you are supposed to melt the butter first. I will have to try again.

Cake display

Chocolate spiced porter cake

A chai spice longhorn cupcake

Honey apple oatmeal cake



Cinnamon coffee cake... the cinnamon topping is supposed to sink into the cake.

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