I recently came into possession of some locally grown figs. When I say local, I mean from a house 3 minutes away. Someone in a local Facebook buy/sell/trade group that I’m apart of had been posting small batches of freshly picked figs for sale from a tree in her backyard. After missing out on the first two posts I saw, I snagged the next one!
I couldn’t help myself so I ate one in the car on the way home from picking them up, and they were perfectly ripe, super sweet and begging to be turned into something mouthwatering. These figs tasted like they’d been injected with honey. The obvious preparations sprang to mind, but then I realized the perfect way to use them. We had some friends coming over for brunch the next day, and in a light bulb “Aha!” moment I decided I’d turn the figs into a coffee cake.
This was the perfect sweet element to our brunch! Since I made it in a bundt pan and knew I would have to turn it out when it was done baking, I put the crumb “topping” on the bottom of the pan before adding the batter. This resulted in a thick crust that tastes exactly like coffee cake crumb topping! It is definitely not a traditional coffee cake, but it’s an elegant and delicious adaptation.
The sour cream gives just the tiniest tang to this moist and light cake, which is the perfect pairing to the sugary crust on top.
I used both green and purple figs for this because I saw the purple figs at Trader Joe’s and had to get them too, in addition to the green local figs I had, but you can use one type of fig if that’s what you have.
Figs are in season RIGHT NOW so get your butt out to your local farmers market and grab a bunch! Then make this coffee cake and let me know what you think. Also, spread some goat cheese and drizzle honey on the rest just to munch on. That’s what I did 🙂
Value food and cheer and song