Signing you in…

Fig and Orange Streusel Cake

Fig and Orange Streusel Cake

This tender orange-scented cake is layered with chopped dried figs and finished with a buttery cinnamon streusel. It bakes into a moist, fragrant dessert or coffee cake with a crisp crumb topping and bright citrus glaze.

Prep: 25 min · Cook: 45 min · Total: 70 min · Serves: 8

Ingredients

  • 4 tbsp unsalted butter (melted, for streusel)
  • 1 tsp ground cinnamon
  • 1.5 tsp baking powder
  • 1 tsp vanilla extract
  • 0.5 cups sour cream (room temperature)
  • 1 tbsp orange zest (finely grated)
  • 0.333 cups light brown sugar (packed)
  • 1.75 cups all-purpose flour (for cake)
  • 0.75 tsp fine salt (divided)
  • 0.5 cups all-purpose flour (for streusel)
  • 0.75 cups granulated sugar
  • 3 tbsp fresh orange juice (divided)
  • 0.5 cups unsalted butter (softened, for cake)
  • 0.5 cups powdered sugar (sifted)
  • 0.25 tsp baking soda
  • 1 cups dried figs (stemmed and chopped)
  • 0.25 cups whole milk (room temperature)
  • 2 count large eggs (room temperature)

Instructions

  1. Place an oven rack in the center of the oven and heat the oven to 350°F (175°C) for at least 15 minutes so the temperature is stable before baking.
  2. Grease an 8-inch square metal baking pan with a thin film of butter or baking spray, line the bottom and two sides with parchment paper, and leave a 2-inch overhang so the cake can be lifted out cleanly.
  3. Combine 1 cup chopped dried figs and 2 tbsp fresh orange juice in a small microwave-safe bowl, microwave on high for 30 seconds, then let the figs stand for 10 minutes until slightly plump and glossy.
  4. Make the streusel in a medium bowl by stirring 0.5 cups all-purpose flour, 0.333 cups packed light brown sugar, 1 tsp ground cinnamon, and 0.25 tsp fine salt with a fork until evenly mixed.
  5. Pour 4 tbsp melted unsalted butter into the streusel bowl and stir with the fork for 1 minute until moist crumbs form, then refrigerate the bowl while you mix the cake batter so the topping stays crumbly.
  6. Whisk 1.75 cups all-purpose flour, 1.5 tsp baking powder, 0.25 tsp baking soda, and the remaining 0.5 tsp fine salt in a medium bowl for 30 seconds until the leavening is evenly distributed.
  7. Beat 0.5 cups softened unsalted butter, 0.75 cups granulated sugar, and 1 tbsp finely grated orange zest in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 3 minutes, scraping the bowl once, until the mixture is pale and fluffy.
  8. Add 2 large eggs one at a time to the mixer bowl on medium-low speed, beating for 30 seconds after each addition, then beat in 1 tsp vanilla extract until the batter looks smooth and creamy.
  9. Whisk 0.5 cups sour cream and 0.25 cups whole milk together in a liquid measuring cup for 20 seconds, then add the flour mixture to the butter mixture in three additions alternating with the sour cream mixture on low speed, mixing each addition just until no dry streaks remain.
  10. Drain off any unabsorbed orange juice from the figs, fold the plumped figs into the batter with a flexible spatula for about 30 seconds, and stop as soon as the pieces are evenly distributed to avoid toughening the cake.
  11. Scrape the batter into the prepared 8-inch square pan, spread it level with an offset spatula, and scatter the chilled streusel evenly over the surface from edge to edge.
  12. Bake the cake on the center oven rack at 350°F (175°C) for 40 to 45 minutes, rotating the pan after 25 minutes, until the top is golden brown, the center springs back lightly, and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  13. Set the pan on a wire rack and cool the cake in the pan for 20 minutes, then use the parchment overhang to lift it onto the rack and cool for at least 25 minutes more until just warm or room temperature.
  14. Whisk 0.5 cups sifted powdered sugar with the remaining 1 tbsp fresh orange juice in a small bowl for 1 minute until smooth and pourable, drizzle it over the cooled cake, let it set for 10 minutes, and cut the cake into 8 even pieces with a serrated knife.

Nutrition (per serving)

  • Calories: 415
  • Protein: 6 g
  • Fat: 19 g
  • Carbohydrates: 58 g
  • Fiber: 3 g
  • Sugar: 37 g
  • Sodium: 319 mg

More Recipes