Hello there Autumn! Can we talk about this apple and fig cake loaded with tart and crisp apples from the farmers market, dried figs flavored with a hint of sweet, fruity Moscato wine, a good dose of healthy walnuts and gently spiced with cardamom, ginger and cinnamon? What I love about this cake, besides it being incredibly moist and light on sweetness is that it’s easy to make and just the right size. When cut into nine generous squares and sprinkled with icing sugar you have a worthy presentation for breakfast or brunch. You also have a snacking cake perfect for an energy boost, or to get you through the afternoon with tea or coffee. This apple and fig cake is so very humbly good.
Apple and Fig Cake with Moscato and Walnuts
Recipe adapted from Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley (Weldon Owen, 2013).
I lightened up the butter content of this cake considerably by using yogurt and used Moscato wine for its light, fruity flavor to pair with the apples and figs.
Combine the figs and wine in a small bowl, set aside (can do this up to a day before) until ready to prepare the cake. Preheat oven to 350°F. Line a 9-inch square pan with parchment and use butter or cooking spray to lightly coat the paper.
In a medium bowl whisk together the flour, baking soda, cinnamon, cardamom, ginger and salt and set aside.
In a large bowl, beat together 8 tablespoons (1 stick) butter, granulated sugar and brown sugar using a handheld mixer on medium speed until light and fluffy. Add the eggs one at a time and beat well after each addition. On low speed beat in the flour mixture one-third at a time. Fold in by hand the apples, walnuts and fig-wine mixture and mix just until combined.
Pour the batter into the prepared pan. Arrange the nine reserved fig quarters on the top of the cake, one for each square. Bake about 60 minutes or until a tester inserted into the center of the cake comes out clean. Remove from the oven and let the cake cool completely in the pan on a wire rack.
When ready to serve, lift the cake carefully out of the pan to a serving plate removing the parchment paper using a wide spatula to help support the cake if necessary. To serve cut the cake into nine squares and dust with icing sugar. To store cover with plastic wrap, the cake will keep at room temperature for up to 3 days.
Wonderful served with yogurt and a generous drizzle of honey on the side. Enjoy! x