Description
This elegant Fig and Honey Cake combines a moist, spiced honey-flavored cake with a luscious honey crème fraîche whipped cream topping and fresh ripe figs, perfect for a sophisticated dessert that balances sweetness and freshness.
Ingredients
Scale
Honey Cake
- 1 cup (125 g) all-purpose flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons (85 g) unsalted butter, room temperature
- ½ cup (100 g) sugar
- ¼ cup (85 g) honey
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- ¼ cup (60 g) whole milk
Honey Crème Fraîche Whipped Cream
- ¼ cup (2 oz) crème fraîche
- 2 tablespoons honey
- ½ cup (110 g) heavy cream
Topping
- About 6–7 ripe figs, halved and quartered
Instructions
- Prepare the pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan or cake tin with a removable bottom to prevent sticking and ensure easy removal of the cake later.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, and salt until evenly combined. Set aside for later use.
- Cream butter and sugar: Using a stand mixer, beat the room temperature unsalted butter with the sugar on medium speed until the mixture becomes light and fluffy, approximately 5 minutes. This aerates the batter for a tender cake texture.
- Add honey and vanilla: Incorporate the honey and vanilla extract into the butter mixture by continuing to beat until they are fully combined, ensuring an even distribution of flavors.
- Add eggs: Add the eggs one at a time to the mixer, beating thoroughly after each addition to maintain a smooth and homogenous batter.
- Combine wet and dry ingredients: Alternately add the flour mixture and whole milk to the batter in three additions, starting and ending with the flour mixture. Beat until just combined to avoid overmixing which can toughen the cake.
- Bake the cake: Pour the batter into the prepared pan. Place in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool on a wire rack.
- Make the whipped cream: In a small bowl, whisk together the crème fraîche and honey until smooth. In a stand mixer, whip the heavy cream until stiff peaks form. Gently fold half of the whipped cream into the crème fraîche mixture, then fold in the remaining whipped cream carefully to keep the mixture light and airy.
- Assemble the cake: Remove the cooled cake from the springform pan. Spread the honey crème fraîche whipped cream evenly over the top of the cake. Arrange the halved and quartered ripe figs on top as an attractive finishing touch. Serve immediately for best flavor and texture.
Notes
- Use room temperature ingredients (butter, eggs, milk) to ensure even mixing and a smooth batter.
- If crème fraîche is not available, you can substitute with sour cream or Greek yogurt for a similar tangy effect.
- Ensure figs are ripe for maximum sweetness and flavor contrast.
- The cake can be stored covered in the refrigerator for up to 2 days but is best served fresh.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and check baking powder ingredients.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: Fig cake, honey cake, spiced cake, crème fraîche whipped cream, autumn dessert, fruit topping
