Unlike most years, this September has been on the cooler side. Like we have to wear a sweater when we go out in the morning and evenings. Normally September is one of the hottest months in Southern California! So, of course, the brisk mornings amps up my fall needs and has me in pumpkin spice and Halloween party planning overdrive! I know…I am weird!
Anyway, as much as I wanted to serve the fresh figs in a end of summer sort of way, I just couldn’t help my self craving the rich spices of fall! Spice cake is one of my absolute favorite cakes and is the perfect way to make your house smell delightful.
While we normally always frost a spice cake with mocha frosting, I decided a simple cream cheese frosting would work 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!
The rich aromatic ginger, nutmeg, cloves, cinnamon, and allspice paired beautifully with the fresh Tiger Stripe Figs, honey, and pistachios. Not only was the cake stunning, but it was also absolutely delicious and made for the perfect way to bring in fall! Enjoy!
- 2 1/2 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 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
- 1 1/2 cup 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.