Autumn: Apple & Fig Cake

Autumn: Apple & Fig Cake | Flavors of Light

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.  


Autumn: Apple & Fig Cake | Flavors of Light


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.


  • 3/4 cup dried figs (about 4.5 oz.) finely diced, plus an extra 3 figs quartered lengthwise for 9 pieces to decorate the top of the cake
  • 4 T dessert wine such as Moscato
  • 8 T (1 stick) unsalted butter, plus extra for greasing the pan or use an oil spray
  • 1/4 cup of 2% Greek yogurt  (full fat or non-fat will work as well)
  • 1 1/2 cups unbleached all-purpose flour
  • 1 t baking soda
  • 2 t cinnamon ground
  • 1 t cardamom ground
  • 1/2 t ginger ground
  • 1/2 t salt  
  • 2/3 cup granulated sugar
  • 2/3 cup firmly packed light brown sugar
  • 2 eggs
  • 4 cups peeled and diced apples
  • 1/2 cup walnuts, toasted and coarsely chopped



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


Apple & Fig Cake with Yogurt and Honey
Autumn: Apple & Fig Cake | Flavors of Light

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