Celebrate fresh fig season with this moist, rustic fig cake. Ripe, jammy figs caramelize as they bake on a tender almond-flavored batter that comes together quickly and requires minimal cleanup.
Fresh fig season is here — head to your local market and enjoy these colorful, flavorful fruits!
Motto for fig season: LET’S GET FIGGY WITH IT!
Why this Recipe Works
- Fresh figs: Ripe, jammy fruit caramelizes beautifully in the oven.
- Quick & easy: The batter mixes fast in a food processor or stand mixer for minimal cleanup.
- Lemon zest: Adds brightness and fragrance to the cake.
- Adaptable: If figs aren’t available, swap in another seasonal fruit.
- Versatile: Great for breakfast, an afternoon snack, or a simple dessert.
This cake is moist and slightly dense with chewy crumbs and notes of lemon, honey, and vanilla.
How to Make this Recipe
Pulse the dry ingredients in a food processor, add the wet ingredients and pulse until combined. Spread the batter in a buttered skillet or pan, arrange the fig halves on top, sprinkle with sugar, and bake until the cake is golden and set.
Picking & Storing Fresh Figs
Ripeness matters with figs.
Picking Figs
Choose figs that yield slightly to gentle pressure — not mushy, not rock hard. Ripe figs should feel tender and may show a small crack or slight wrinkling. Inside, the flesh should be bright, juicy, and jam-like.
Avoid bruised fruit and check that stems are intact; a loose stem often indicates overripeness or softness you don’t want.
Storing Figs
Figs are highly perishable. Plan to use them within a few days. Once fully ripe, eat them right away or store them in a plastic bag in the coldest part of the refrigerator for up to two days.
Other Topping Options
If fresh figs aren’t available, use other seasonal fruit. Try plums, strawberries, pears, or even dried fruit — the topping is flexible. Use whatever fresh fruit you prefer and that’s in season where you are.
Choose the fresh fruit you love and get creative in the kitchen!
Cook’s Tips
- Buy local when possible: Sustainable, farmer-grown produce often tastes best.
- Pick ripe figs: Aim for fruit that gives slightly to pressure without being mushy.
- Substitute fruit: If figs are out of season, swap in another fresh fruit.
- Storage: The cake keeps well, wrapped or covered, for up to three days.
Posted in 2018, last updated 2020.
Fig Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup almond flour store-bought or homemade; if unavailable, substitute with all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 4 eggs lightly beaten
- 4 tablespoons butter melted, plus a bit more for greasing the skillet or pan
- 1/4 cup honey
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 zest & juice lemon
- 12-14 ripe figs
- 2 tablespoons sugar
Instructions
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Preheat the oven to 375°F (190°C).
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In a food processor or stand mixer, combine the all-purpose flour, almond flour, baking powder, and salt until just mixed.
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Add the eggs one at a time, then the melted butter, honey, almond and vanilla extracts, and the lemon zest and juice. Pulse or mix until the batter is combined.
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Butter a cast-iron skillet or a 9-inch cake pan and pour in the batter, smoothing the top with a spatula.
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Remove stems from the figs and halve them. Arrange the fig halves cut-side up over the batter, sprinkle with sugar, and bake for about 30 minutes until the cake is golden and a toothpick inserted in the center comes out clean.
Notes
- Buy sustainably grown fruit when possible.
- Choose ripe figs: They should be tender but not mushy.
- Substitute fruit: Swap in other fresh fruit if figs aren’t available.
- Storage: The cake keeps well, wrapped or covered, for up to three days.
If you make this recipe, please share and tag @danielagerson on Instagram — I’d love to see your version!
Want More Fig Recipes?
Sweet or savory, fresh or dried — here are more ways to enjoy figs.
- Dried Fig Upside-Down Cake — brandy-soaked dried figs, chocolate batter, and gooey caramel.
- Fig Salad with Prosciutto — caramelized figs with salty prosciutto, blue cheese, hazelnuts, and peppery arugula.
- Baked Brie with Figs — warm, oozy brie topped with fresh figs, honey, and nuts.
If you try this cake, leave a comment and tag @danielagerson on Instagram so others can see your creation.
Keep exploring seasonal recipes and produce guides to inspire playful cooking.
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