Spiced Fig & Coffee Cake
Espresso and Fig Coffee Cake
Autumn is here and we crave something indulgent! We took the classic Swedish Spice Cake, added some delicious figs, and topped it with a decadent cream cheese frosting. The result? A perfectly moist and rich cake, filled with warm, sweet spices! It has a tender crumb and it bursts with flavor which makes it perfect for cold, autumn days.
|Serves: 8||Prep Time: 15‘||Cooking Time: 25’||Additional Time: 1h|
Fig and Almond Coffee Cake
For the cake:
- 1/4 cup dried figs, chopped into small bits
- 2 espresso shots, approx. 2.5 oz, hot
- 1 cup blanched almonds
- 1 stick butter, room temperature
- pinch of salt
- 1 cup light brown sugar
- 1 cup all-purpose white flour
- 2 teaspoon baking powder
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground clove
- 1/2 cup yogurt or skyr
- 4 large eggs
- 2 sticks butter, at room temperature
- 1 teaspoon vanilla extract or the seeds from 1/2 vanilla pod
- 2 cups cream cheese, room temperature
- 1 cup icing sugar
- 3 tablespoon fig jam
- Start by soaking the dried figs into coffee: to a bowl, add the chopped figs and pour hot coffee on top. Allow to soak in for at least 30 minutes or until most of the coffee has been absorbed.
- Preheat the oven to 150 C/300 F, fan on. Add the almonds to a baking tray and roast for 5-7 minutes or until golden. Remove and allow to cool down completely.
- Once the almonds are cooled, blend to a fine powder into a food processor. Add the soaked figs and blend to a paste.
- Transfer the paste to a bowl and add the rest of the cake ingredients on top. Mix until everything is well combined.
- Transfer the batter to a greased cake tin and bake in the oven at 180C/360 F for 25-30 minutes or until it passes the toothpick test.
- Once baked, cool the sponge cake in the tin for about 15 minutes, then transfer to a wired rack. Allow to cool down completely.
- While the cake is cooling, make the frosting: with an electric mixer, beat the butter with vanilla and sugar until pale and fluffy. Using a spatula incorporate the softened cream cheese and fig jam. Split the frosting in half and set aside.
- Cut the cake in half, horizontally.
- Place 1/2 the sponge on a cake board and evenly spread 1/2 the frosting on top.
- Add the other half of the sponge on top and sandwich the two halves together.
- Using a palette knife, use the remaining 1/2 of the frosting to cover the entire cake. Decorate with fresh figs and extra almonds on top, if desired.
- Chill the cake until ready to serve.