Fig and Honey Snack Cake
This tender, buttery Fig and Honey Snack Cake is the perfect sweet end for a meal or day.
- 4 cups all-purpose flour 1 pound 1 ounce by weight
- 2 cups granulated sugar raw or white
- 4 teaspoons baking powder
- 2 teaspoons kosher salt
- 2 cups milk Whole milk or almond or soy milk
- 1/4 cup melted butter or extra virgin coconut oil
- 1 tablespoon pure vanilla extract
- additional butter or extra virgin coconut oil for the pan
- 6 to 8 fresh figs sliced into 1/4-inch thick rounds
- 1/4 cup mild honey plus extra honey to serve
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.