Fig Coffee Cake - Feeding the Flock 23

 

 

¾ cup sourdough

2 eggs

1-1/3 cup buttermilk

2½ cups all-purpose flour

½ cup brown sugar

½ cup white sugar

½ cup slivered toasted almonds

¼ cup candied ginger

½ cup fig preserves

1 tsp. vanilla

2 tsp. baking powder

½ tsp, baking soda

½ tsp. cinnamon

½ tsp. nutmeg

 

Preheat oven to 350º

 

In large bowl, combine flour, sugars, baking powder, baking soda, cinnamon, and nutmeg.  Make a well in the center and set aside.

 

Mix together candied ginger, toasted almonds and fig preserves in a small bowl.

 

In another bowl combine sourdough starter, buttermilk, eggs, and vanilla. Add mixture to well in flour mixture all at once.  Stir just until moistened. Batter will be lumpy.

Spoon half of the mixture into a greased Bundt pan.  Spoon mounds of fig mixture over the batter, then cover with remaining batter.  Bake in preheated oven for 40-45 minutes, until golden brown.  Let cool for about 10 minutes and then remove from Bundt pan and let cool completely.  Sprinkle with powdered sugar.

Enjoy,

Don't forget to check out the devotional.

Fig Preserves

Old Fashion Fig Preserves

So the fig tree is in full bloom with tons of figs.  I bet there are two three pounds every day.  It is not a problem, I love figs.  But as I was making room in the freezer, I came across 8 pounds (yep, eight pounds) of frozen figs from last year.  Nice problem to have, don’t you agree?  I figured I better get busy so here we go.  This preserves recipe is just as good frozen as it is using fresh figs. 

8 pounds figs, washed, stems removed, and quartered

¼ cup lemon juice

5 cups sugar

2 cups brown sugar, firmly packed

Place all ingredients in large preserving pot and bring to a boil over medium-high heat.  Simmer on medium-high to high heat, stirring often for 1 ½ - 2 hours, until thick.  Everyone talks about the gel stage being 220° but I don’t think the preserves made it much more than 205°.  You will be able to tell as it thickens. 

Once it is to the desired thickness, remove from heat and spoon into hot sterilized jars.  Process in hot water bath for five minutes; yield 8 ½ pints or 17 - 8 oz jelly jars

© Crackerberries 2013

Fig Newton Cake

Fig Newton Cake

1 cup butter flavored Crisco

1 cup brown sugar

1 extra large egg

1 tsp cinnamon

½ tsp ground cloves

2 tsp baking soda

½ tsp salt

2 cups fig Newton filling

1¾ cups all purpose flour

Cream shortening and sugar together; add egg, spices, salt, baking soda and fig filling and mix well.  Add flour, just enough to create a thick cake batter.  Spread into greased 13x9x2 baking dish.  Bake 350º 30-35 minutes or until toothpick inserted in center comes out clean.

1 cup of raisins can be added to batter before baking to add more substance. 

Try using apple sauce, peach preserves or blueberry jam in place of the fig filling.

For an added treat, top with ice cream or vanilla sauce

Vanilla Sauce

½ cup sugar

1 Tbsp cornstarch

1 cup boiling water

2 Tbsp butter

1 tsp vanilla

In saucepan stir together sugar and cornstarch.  Slowly stir in water; bring to a boil over medium heat.  Boil gently for 5 minutes; remove from heat.  Stir in butter and vanilla. Pour warm sauce over cake.  Cover and refrigerate leftovers for up to 3 days.

 Crackerberries 2011