Fig and Walnut Coffee Cake Topped with Caramelized Fresh Figs. That’s mouthful literally and figuratively. This is part of the Blogger Recipe Challenge sponsored by Steviva.
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As a baker, I’m always on the hunt for ways to have my cake and eat it too. I love my over the top and decadent treats but for health’s sake, I have to cut back. We often equate indulging in desserts as part of our holiday traditions and adding a couple of “better for you’ treats I can balance it out. This Fig and Walnut Coffee Cake Topped with Fresh Figs is one way I intend to do it.
- ½ cup butter softened
- ½ cup Fructevia
- 2 large eggs, lightly beaten
- 1 tsp vanilla
- 1 cup sour cream
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup walnuts, chopped
- ½ cup dried figs, chopped (6 whole)
- 1 tsp cinnamon
- ½ tsp ground cardamom
- 1 tsp nutmeg
- ½ cup Fructevia
- Caramelized Figs
- 3 Whole Fresh Figs, thinly sliced
- 1 TBS butter
- 1 ½ tsp Fructevia
- White Chocolate Drizzle (optional)
- ¾ cup Fructevia
- ¼ cup cornstarch
- 2 TBS heavy cream
- 1 tsp orange extract
- 1 TBS white chocolate (optional)
- Preheat oven to 350° F, then prepare an 8-inch square pan for nonstick baking.
- Cream butter in a large mixing bowl and gradually add Fructevia and beat at medium speed for 3 minutes.
- Add lightly beaten eggs and vanilla, mix until eggs are thoroughly incorporated.
- Add sour cream and mix until combined. The mixture may look curdled at this point but that’s not a problem.
- In large mixing bowl whisk flours, baking powder, baking powder, and salt.
- Next, add the flour into the creamed mixture in three batches, scrape down the sides of the bowl as necessary and mix until thoroughly combined, making sure not to over mix.
- Spread half of batter in prepared pan.
- Combine walnuts, cinnamon, cardamom, nutmeg and Fructevia in a small bowl, then sprinkle half over the batter, then add the chopped dried figs over top.
- Top with remaining batter and sprinkle remaining walnut mixture over the top.
- Bake in preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool on wire rack for 10 and then turn out onto a serving plate.
- For the Caramelized Figs
- Melt the butter in a small skillet over medium-high heat.
- Add the thinly sliced figs in an even layer and then sprinkle with the Fructevia and let them brown for 1 ½ minutes.
- With a spatula turn figs over and let them brown for another 1 ½ minutes.
- Remove to a small paper towel lined plate and cool to room temperature.
- For the Optional White Chocolate Drizzle
- Combine the Fructevia, cornstarch, heavy cream and water in a small saucepan over medium heat. Stir constantly until ingredients are thoroughly incorporate. Add orange extract and white chocolate and stir until smooth. Cool slightly and drizzle over coffee cake.
When spreading the coffee cake batter into the pan use an angled spatula or the back of a large spoon. Once again, a light spritz of nonstick spray on your utensil helps spread the batter evenly and into the corners.
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