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I never knew what to do with fresh figs until my neighbor handed me a whole basket of them from her backyard tree. Growing up, the only figs I knew came in those square Newton cookies my mom packed in my lunch.
That’s when I discovered the magic of homemade fig jam, and eventually, this fig jam cake. It’s the kind of recipe that makes people think you spent hours in the kitchen, when really, it’s as simple as stirring everything together in one bowl. For anyone who’s unsure about figs, this cake is the perfect place to start.
Why You’ll Love This Fig Cake
- Quick preparation – Ready in under an hour, this cake is perfect for when you need a delicious dessert without spending all day in the kitchen.
- Simple ingredients – Most of these ingredients are basic pantry staples, with fig jam being the only special addition you’ll need to pick up.
- Moist and tender texture – Thanks to the sour cream and melted butter, this cake stays perfectly moist with a tender crumb that makes every bite satisfying.
- Make-ahead friendly – You can bake this cake a day in advance, making it perfect for parties or when you want to get your baking done ahead of time.
What Kind of Fig Jam Should I Use?
The type of fig jam you choose can really make this cake shine. Store-bought fig jam works perfectly fine here – look for one that’s not too chunky and has a smooth, spreadable consistency. If you’re feeling ambitious, homemade fig jam is amazing too, and you can control the sweetness level yourself. Just make sure whatever jam you pick isn’t too runny, as this could affect the cake’s texture. For the best flavor, choose a jam made primarily from figs rather than one with lots of added ingredients or artificial flavors.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for this fig jam cake:
- Fig jam: While fig jam gives this cake its signature taste, you can use other fruit jams like apricot, plum, or date spread. Just keep in mind this will change the flavor profile of your cake.
- Sour cream: Out of sour cream? Greek yogurt works perfectly as a 1:1 replacement. You could also use buttermilk, but reduce the amount to 1/3 cup since it’s thinner.
- Butter: You can swap the melted butter with neutral oil like canola or vegetable oil. Use the same amount for a similarly moist cake.
- Dried figs: Since these are optional, you can skip them or replace with other dried fruits like dates, raisins, or chopped dried apricots.
- Vanilla essence: Feel free to use vanilla extract, vanilla bean paste, or even almond extract for a different flavor note.
- Plain flour: All-purpose flour is necessary for the right texture, but you can use cake flour for a lighter crumb – just add an extra 2 tablespoons to compensate.
Watch Out for These Mistakes While Baking
The biggest challenge when making fig jam cake is preventing the jam from sinking straight to the bottom – to avoid this, try spooning half the cake batter into your pan first, then adding a layer of jam, followed by the remaining batter and final jam swirl. Another common mistake is overmixing the batter once you’ve added the flour, which can lead to a tough, dense cake instead of a light, tender crumb – mix just until the flour disappears and no more. Temperature control is crucial too: make sure all your cold ingredients (eggs, sour cream) are at room temperature before starting, as this helps create an even, well-risen cake. For the best fig flavor throughout, warm your jam slightly before using it – this makes it easier to swirl into the batter and creates beautiful ribbons of fruit throughout the cake.
What to Serve With Fig Jam Cake?
This sweet and cozy fig jam cake pairs perfectly with a hot cup of coffee or tea for an afternoon treat. A dollop of lightly whipped cream or a scoop of vanilla ice cream adds a nice creamy contrast to the cake’s tender crumb and jammy fig flavor. For a special touch, try serving it with a drizzle of warm honey or a sprinkle of powdered sugar, and if you’re feeling fancy, add a few fresh figs on the side when they’re in season. Since this cake has a lovely balance of sweetness, it also goes really well with a sharp cheese like aged cheddar or manchego if you’re putting together a dessert cheese board.
Storage Instructions
Counter Storage: Your fig jam cake will stay fresh at room temperature for up to 3 days when kept in an airtight container. Just make sure to place a piece of parchment paper on top to maintain its moisture. This cake actually tastes even better the next day, as the fig flavors have time to develop!
Refrigerate: Want to keep it longer? Pop it in the fridge in a sealed container, and it’ll stay good for up to a week. The cake might firm up a bit when chilled, but don’t worry – that’s totally normal.
Freeze: This cake freezes really well for up to 3 months. Just wrap individual slices or the whole cake in plastic wrap, then aluminum foil, and place in a freezer bag. When you’re ready to eat, let it thaw overnight in the fridge or for a few hours at room temperature.
Serve Later: If you’re serving the cake later from the fridge, let it sit at room temperature for about 30 minutes first – this brings back its soft texture and makes the fig flavor really shine through.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1300
- Protein: 10-15 g
- Fat: 65-75 g
- Carbohydrates: 160-170 g
Ingredients
- 3/4 cup white sugar
- 2 big eggs
- 1/2 cup sour cream
- 8 tbsp melted butter
- 2 teaspoons vanilla essence
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/3 cups plain flour
- 1/2 cup fig jam
- 1/4 cup chopped dried figs (optional)
Step 1: Prepare the Baking Pan
Preheat your oven to 350°F (175°C).
Prepare an 8×8-inch baking pan by lining it with parchment paper or greasing it well to prevent sticking.
Set the prepared pan aside while you make the batter.
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together the sugar and eggs until the mixture becomes foamy.
Then, add in the sour cream, melted butter, vanilla extract, salt, baking powder, and baking soda.
Mix until all ingredients are thoroughly combined and smooth.
Step 3: Incorporate the Dry Ingredients
Using a rubber spatula, gently fold the flour into the wet ingredients.
Continue mixing until there are no visible streaks of flour remaining.
Be careful not to overmix; a gentle folding motion works best.
Step 4: Assemble the Cake
Pour the batter into the prepared 8×8-inch pan, spreading it evenly.
Add dollops of fig jam on top of the cake batter, followed by the chopped dried figs.
Use a butterknife or toothpick to gently swirl the jam and figs into the batter, creating a marbled effect.
Step 5: Bake and Cool the Cake
Place the pan in the preheated oven and bake for 30-35 minutes.
The cake is done when a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool on a cooling rack.
Slice, serve, and enjoy your delightful fig cake!