This tender, buttery Fig and Honey Snack Cake is the perfect sweet end for a meal or day.
Ingredients
4cupsall-purpose flour1 pound 1 ounce by weight
2cupsgranulated sugarraw or white
4teaspoonsbaking powder
2teaspoonskosher salt
2cupsmilkWhole milk or almond or soy milk
1/4cupmelted butter or extra virgin coconut oil
1tablespoonpure vanilla extract
additional butter or extra virgin coconut oil for the pan
6to 8 fresh figssliced into 1/4-inch thick rounds
1/4cupmild honey plus extra honey to serve
Instructions
Preheat oven to 350°F.
Generously butter a half sheet pan, taking care to get the corners and seams very well greased. Set aside.
In a large mixing bowl, use a whisk to combine the flour, sugar, baking powder, and salt. Switch to a silicone spatula, add the wet ingredients, and combine just until no more dry pockets remain and the mixture is even if not smooth. Scrape into the prepared pan and smooth to even it out. Arrange the slices of figs evenly over the surface of the batter. Bake for 23 minutes.
Remove the cake from the oven and drizzle the honey evenly over the cake. Return the pan to the oven and bake an additional 8 minutes, or until the honey has absorbed and the cake is golden brown and a toothpick or skewer inserted near the center comes out clean. Remove the pan from the oven and let cool on a heat proof surface for at least 30 minutes before slicing into squares. Serve the squares drizzled with additional honey.
Store leftovers tightly wrapped at room temperature.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.