Maple Fig Bundt Cake

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Maple Fig Bundt Cake
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When I think of a delicious breakfast or brunch item, I almost always gravitate toward pancakes or waffles smothered in maple syrup. Fig and maple are a fabulous flavor combination, so I thought I’d combine them into a coffee cake. This cake is perfect with a cup of coffee for breakfast and also looks beautiful as part of a brunch buffet. This decadent dessert serves 12-16, so it is the perfect dish to serve when you want to impress guests.

Ingredients

  • Swirl Ingredients:
  • 1 cup Bonne Maman® fig preserves
  • 1 tablespoon water
  • Cake Batter Ingredients:
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 1/2 cups sugar
  • 4 large eggs
  • Simple Syrup Ingredients:
  • 2 tablespoons water
  • 3 tablespoons pure maple syrup
  • Icing Ingredients:
  • 1 cup white baking morsels
  • 5 tablespoons pure maple syrup

Instructions

  1. Heat oven to 325ºF. Coat a 12-cup bundt pan with baking spray (flour and oil).
  2. SWIRL: Place the fig preserves and 1 tablespoon water in a small bowl and whisk to combine. Set aside.
  3. BATTER: In a medium bowl, whisk to combine the flour, salt, and baking soda. In a glass measuring cup, stir together 1 cup buttermilk and vanilla extract. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl, and then mix in about 1 cup of the flour mixture, then 1/2 of the buttermilk mixture. Add another cup of the flour mixture, then the remaining buttermilk mixture. Finally, mix in the remaining flour mixture.
  4. Reserve one cup of batter, and then pour half of the remaining batter into the prepared pan and spread in an even layer. Use the back of a spoon to create a 1/2-inch-deep well in the center of the batter. Add half of the fig mixture into the well. Use a thin knife to swirl the fig mixture into the batter. Repeat with the remaining batter in the bowl and the remaining fig mixture. Carefully spread the one cup of reserved batter over the fig swirl, so that very little fig is showing.
  5. Bake at 325ºF for 70-80 minutes, or until a thin knife inserted near the center comes out clean.
  6. SYRUP: While cake is baking, in a small bowl combine 2 tablespoons water and 3 tablespoons maple syrup. As soon as the cake is removed from the oven, use a thin skewer to poke about 30 holes into the cake all the way to the bottom of the pan. Space the holes about 1 inch apart. Brush the simple syrup over the cake, letting it soak into the holes. Cool cake in the pan, then carefully invert it onto a serving plate.
  7. ICING: After the cake has cooled, prepare the icing. In a small microwave-safe bowl, stir together the white baking morsels and 5 tablespoons maple syrup. Microwave on High for 30 seconds and stir. If morsels are not melted enough, microwave in 10-second increments until icing is of drizzling consistency. Pour icing over the top of the cooled cake and allow it to drip down the sides.

Notes

Total Time does not include cooling time. Allow at least one hour for the cake to cool before icing.
Prep Time:
Cook Time:
Total Time:
Yield: 12-16 servings
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