Fig, Almond, and Peach Breakfast Cake

  

Growing up, there was one snack food in particular that simply didn't appeal to me: Fig Newtons.  As a kid, I didn't like the texture of dried fruit and I couldn't understand how something as mildly sweet as a Fig Newton could be called a "cookie."  That just seemed like false advertising to me.  I can't have been the only one, right?  Fig Newtons just weren't as exciting as chocolate chip cookies, or graham crackers, or even 'Nilla Wafers. 

I still dislike Fig Newtons, but I've come to appreciate figs themselves in their dried form.  And just recently, I've started to enjoy fresh figs, as well.  This was the first year that I remembered fig season early enough to get my hands on some fresh figs.  I was not disappointed.  Fresh figs are both beautiful and delicious.  The exterior is a deep purple, almost black.  And when you cut into them? The fruit is the color of wine, rimmed in creamy ivory and studded with golden-hued seeds.  I really can't think of another fruit that is quite as pretty.  And if the figs are at the peak of ripeness, they will be exquisitely juicy and flavorful.   



This fig, almond, and peach cake is very closely based on a recipe I spotted in last week's New York Times.  The crumb of this cake is quite, well, crumbly.  The ground almonds lend a pleasantly coarse texture which is a bit different from most cakes or coffee cakes I've eaten.  I also like that this cake isn't loaded with sugar; the fresh fruit provides most of the sweetness.  In my book, that natural sweetness makes this cake the perfect breakfast treat. 



(click here for printable recipe)

Fig, Almond and Peach Breakfast Cake

(very closely based on this recipe from the New York Times)

Ingredients

• 4 tablespoons butter, melted
• 1 cup raw unsalted almonds
• 1/4 cup white sugar
• 1 Tbsp. brown sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon cinnamon
• 1/8 teaspoon salt
• 3 eggs, beaten
• 2 tablespoons honey
• 8 to 10 ripe figs, halved and stems removed
• 1 ripe peach, sliced                   

  Instructions

1. Preheat oven to 375 degrees. Spray a 9-inch fluted tart pan or pie plate with cooking spray and set aside.
2. Coarsely chop almonds with knife.  Add almonds and 1/4 cup white sugar in a food processor and grind to a coarse powder. Add remaining dry ingredients (flour, baking powder, cinnamon and salt) and pulse to combine.
3. In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and continue whisking for a minute or two, just until batter is mixed. Pour batter into pan.
4. Arrange fig halves - cut side up - on top of the batter, in a circular pattern around the perimeter of the pie plate.  Inside the fig circle, create a smaller circle with the cut-up peach slices.  Finally, use remaining figs to form a circle in the center of the pie plate.  Sprinkle fruit with 1 Tbsp. of brown sugar. 
5. Bake for 30-35 minutes.  A toothpick inserted in the center of the cake should come out dry.  Allow to cool before serving.  Cake should be covered in plastic wrap and stored in the refrigerator.

Yield: 1 9-inch cake (8 servings)

(click here for printable recipe)

Thanks for stopping by!  Has anyone else had a chance to bake with figs this season?  If so, do tell!