thepioneerwoman4.0
Fig Almond Cake
This fig almond cake recipe is baked in a cast-iron skillet with browned butter, almond flour, and floral ground cardamom. It's an easy fall dessert!
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 15 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 400°F.
2
In a 10-inch cast-iron skillet over medium heat, cook the butter, swirling it around the sides and bottom of the skillet, until it smells nutty and the solids turn brown, 6 to ⏱️ 8 minutes. Immediately pour the butter into a medium bowl to stop the cooking. Allow to cool ⏱️ 10 minutes. Do not wipe out the skillet.
3
Meanwhile, in a large bowl, whisk together the eggs, ⅔ cup granulated sugar, light brown sugar, vanilla, and almond extract until lighter in color.
large eggs, room temperature2
4
In a medium bowl, combine the all-purpose flour, almond flour, baking powder, ground cardamom, if using, baking soda, and salt. Gradually whisk the dry ingredients into the egg mixture, alternating with the sour cream. Stirring constantly, stream in the browned butter until combined. The batter will be thick like cornbread batter.
5
Pour the batter into the 10-inch cast-iron skillet. Top the batter with the sliced figs. Sprinkle with the remaining 1 tablespoon of sugar.
fresh figs, sliced vertically from stem to end in 4 pieces, plus extra to serve6
6
Bake for ⏱️ 15 minutes, then lower the oven temperature to 350°F. Bake until a toothpick inserted into the center comes out clean, 15 to ⏱️ 20 minutes more. Transfer the cake to a cooling rack and cool for at least ⏱️ 15 minutes before slicing.
7
Serve fig almond cake with a dollop of sweetened whipped cream and fresh figs, if you like.
Sweetened whipped cream, to servefresh figs, sliced vertically from stem to end in 4 pieces, plus extra to serve6
Nutrition Facts
calories
539 Calories
fat Content
28 g
fiber Content
4 g
sugar Content
42 g
sodium Content
280 mg
protein Content
9 g
trans Fat Content
0 g
cholesterol Content
114 mg
carbohydrate Content
62 g
saturated Fat Content
13 g
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