Fig Streusel Cake

This delicate and flavorful Fig Streusel Cake is a light, moist, and decadent cake topped with a buttery crumble. This cake is the perfect treat to enjoy: morning, noon, or night. It was created as part of our 2022 "Fall for Baking" Giveaway in partnership with Rodelle Vanilla, Bob's Red Mill, Valley Figs, Emile Henry and C&H Sugar.

Streusel Topping

  •  1 ¼ cup Bob’s Red Mill organic all-purpose flour
  •  1 cup light brown sugar
  •  ¼ teaspoon salt
  •  6 Tablespoons Unsalted Danish Creamery European Style Butter
  •  ½ cup Sun-Maid California Dried Mission Figs

Cake

  •  1 stick Unsalted Danish Creamery Butter, room temperature
  •  1 cup C&H Premium Pure Cane Light Brown Sugar
  •  2 teaspoons Rodelle Pure Vanilla Extract
  •  1 egg
  •  2 cups Bob’s Red Mill organic all-purpose flour
  •  2 teaspoons baking powder
  •  1 teaspoon baking soda
  •  pinch salt
  •  ¾ cup milk
  •  1 cup Sun-Maid California Dried Mission Figs

Streusel Topping

  • In a medium-sized bowl, add all ingredients together and use a fork to toss and claw the ingredients together until combined but still clumpy.

Cake

  • Preheat the oven to 350F.
  • Whisk together butter and sugar in a big bowl. Add the vanilla and egg, whisk again.
  • In a separate bowl, mix together the flour, baking powder and salt. The add it to the mixture, and when mostly combined, add the milk. Gentilly fold until the milk is incorporated.
  • Slice the figs into quarters and add them to the batter. Mix well.
  • Place parchment paper into /Grease a 9-in pan. Pour batter into it. Sprinkle the streusel over top.
  • Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean. Cool to warm on wire rack before serving.

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