I was in Fresh Market the other day and saw they had fresh figs. I’m not sure where they were from and honestly I didn’t care. It was the last hurrah of summer and I was going to make something with them.
I brought my delicious little turkey figs home and immediately started looking through my hoard of recipes. (yes, I am a recipe hoarder). I had so many, but I wanted something different from the jam that I had made previously and I finally settled on this Spiced Honey Cake. It was from CHOW.com and posted by Kate Ramos, although I’m unsure if she was the actual creator of this cake. Whatever the case may be, this was an incredible looking cake and I was anxious to see if it was going to taste as good as I thought it might.
I want to let you know that the honey liqueur that it requires is not the turkey honey whiskey stuff my husband likes to bring out at the boy’s card games. There is a real honey liqueur and I would recommend Celtic Honey, a product from Ireland, or Bärenjäger. Either one will work well.
This was a very nice, moist cake and the fig mixture on the top really enhanced the flavor of the cake. If you love figs, you need to make this. Well, even if you don’t like figs…you should still make this. It’s that good.
I am already looking forward to next year’s crop of figs. Yum.
Spiced Honey Cake with Carmelized Figs
FOR THE CAKE
- Butter, for coating the pan
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cloves
- 1 1/2 cups honey
- 3/4 cup vegetable oil
- 1/2 cup strongly brewed coffee
- 1/2 cup granulated sugar
- 3 large eggs, at room temperature
FOR THE TOPPING
- 2 Tablespoons unsalted butter (1/4 stick)
- 2 pints figs, halved (you can use mission or brown turkey)
- 1/2 cup honey liqueur
- 1 Tablespoon honey
Heat the oven to 325 degrees F and arrange a rack in the middle. Coat a 10-inch spring form pan with butter. Set aside.
Whisk together flour, baking powder, cinnamon, salt and ground cloves in a large bowl to break up any lumps and aerate. Set aside. Whisk together honey, oil, coffee, sugar, and eggs in another large bowl until eggs are broken up and mixture is smooth and combined. Add dry mixture to wet and stir until combined.
Pour batter into the prepared pan and bake until golden brown and a toothpick inserted in the middle comes out completely clean, about 1 hour and 20 minutes. Remove from the oven, transfer to a rack and let cake cool in the pan for 10 minutes. Run a knife around the inside perimeter of the pan and remove the springform ring.
FOR THE TOPPING
While the cake is cooling, add the butter to a large frying pan over medium-high heat. When the foaming subsides, add the figs cut side down. Cook undisturbed until browned, about 5 minutes.
Add the liqueur and honey, stir to coat the figs, and cook until the syrup is golden brown and the figs are soft but still intact, about 10 minutes. Top the cake with the fig mixture and serve.