Figgy Orange Streusel Cake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 5 |
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A not-too-sweet, buttery fig cake with a hint of orange and spice. A nice cake for a late morning brunch or a dinner finale. Source: Robin Hood Flour Ingredients:
1/2 cup oatmeal |
1/3 cup flour |
1/3 cup pecans |
1/4 cup brown sugar, packed |
1/4 cup butter, cold |
1/2 cup butter, softened |
1 1/4 cups granulated sugar |
3 eggs |
2 1/4 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1 1/2 cups buttermilk |
1 1/2 cups dried figs, mission or calimyrna, chopped |
1 tablespoon orange zest |
Directions:
1. PREHEAT oven to 350ºF.
2. STREUSEL:
3. Grease and flour a 10 (4L) tube pan. Combine all ingredients for streusel in food processor.
4. Pulse just until chunky (or chop nuts and mix with other ingredients). Set aside.
5. CAKE:
6. Beat butter and sugar in large bowl until creamy.
7. Beat in eggs, one at a time. Combine flour, baking powder, baking soda, spices and salt. Add to butter mixture alternatively with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
8. Stir in figs and zest.
9. Spread half of batter in prepared pan; sprinkle with half the streusel.
10. Spread remaining batter on top; sprinkle with remaining streusel.
11. BAKE in centre of 350ºF (180ºC) oven for 50-60 minutes, or until cake tester inserted in centre comes out clean.
12. Cool in pan on rack for 20 minutes, then remove and serve warm or cool.
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