This Fresh Fig Topped Spice Cake Recipe is a delectable way to celebrate the end of summer and start of autumn.
Unlike most years, this September seems to be on the cooler side. As in, we have to wear a sweater when we go out in the morning and evenings weather. And normally September is one of the hottest months in Southern California!
These brisk mornings have me in full fledged fall mode. We're talking craving all things pumpkin spice and Halloween party planning overdrive! Yes, I know...I am weird. #sorrynotsorry
With September being peak time for fresh figs (interesting fact: domestic figs have two seasons. The first in early June and the second from August through October), I love incorporating them into as many recipes as possible.
How To Eat Figs
- When choosing figs, look for soft, plump fruit with intact stems. Avoid any figs that appear dry or cracked.
- Fresh figs should be eaten within a few days. Store them in a single layer on a plate or in a shallow bowl, and keep in the fridge.
- When ready to use, rinse them with cool water and use a paper towel to gently dry. Figs can be eaten with the skin on, but you can also choose to remove it.
- Figs are most delicious when served raw (and paired with honey!), but they are also quite good baked, broiled, or roasted.
As much as I thought I should serve my fresh figs in an 'end of summer' sort of way, I realized I needed to indulge my craving for all the rich spices of fall. Which is how this Fig Topped Spice Cake Recipe came to be.
Spice cake is one of my absolute favorite cakes. And it also happen s to be the perfect way to make your house smell utterly delightful. My traditional spice cake recipe calls for a tasty mocha frosting, but I happen to think that a simple cream cheese frosting works better with the fresh figs. Don't tell my grandmother though, because she will absolutely never forgive me and take away my family baker's badge! 😁
Not only is this cake stunning, it is absolutely delicious. The perfect way to welcome the arrival of fall. Enjoy!
Fig Topped Spice Cake Recipe Tips
- I think the rich aromatic ginger, nutmeg, cloves, cinnamon, and allspice pairs beautifully with fresh Tiger Stripe Figs, honey, and pistachios. However, this cake is also fantastic when topped with fresh Mission Figs, chopped pecans, and honey.
- When baking layer cakes, I always use these awesome cake pan liners. They are the perfect size and the pre-cut easy lift tabs make removal a breeze!
- If you're as crazy for fall flavors as I am, then try this handy tip. You can pre-make your very own spice mix by doubling or tripling the amount of spices called for in this recipe. Store in a cute spice jar or small Mason jar and then add to all sorts of recipes, sprinkle in your morning coffee or over oatmeal. Delish!
More Recipes That Are Perfect For Fall
- 2 ½ cups cake flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 cup unsalted butter , room temperature
- 2 cups dark brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 (8-ounce) packages cream cheese
- 11 tablespoons unsalted butter , softened at room temperature
- 4 ½ cups powdered sugar
- 1 tablespoon vanilla extract
- 5 Fresh Figs
- Chopped pistachios
- Honey for drizzling
Preheat oven to 350 degrees. Spray 3 seven inch or 2 nine inch cake pans with nonstick cooking spray.
In a large bowl, combine flour, baking powder, salt, and spices.
In the bowl of your mixer beat together butter and brown sugar for 4 minutes.
Add eggs, one at a time, mixing thoroughly before each addition.
Mix in vanilla.
Alternatively add flour mixture and buttermilk to the butter/egg mixture, in 3 batches. Careful to not over mix.
Divide batter into pans evenly, and bake for 30-35 minutes or until a knife is inserted and comes out clean.
Cool cakes in pans for 10 minutes then invert on a rack to remove cake layers from pans and allow to cool completely.
Once cake is completely cool, make frosting.
To make the frosting, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute.
Add the powdered sugar and vanilla, and beat on medium, scraping down the bowl and beaters as necessary, until light and fluffy, about 2 minutes.
Frost cake and top with sliced figs, chopped pistachios, and drizzle with honey right before serving.