For the autumn coffee table: sweet fig and pecan cake
When temperatures drop and the weather turns unpleasant, the desire for homemade cake often grows. A classic batter baked in a loaf pan, like this autumnal fig and pecan cake, is then an excellent choice.
- 100g pecans (plus a little more for decoration)
- 150 g fresh figs
- 200 g flour
- 100 g brown sugar
- 1 tsp baking powder
- 1/2 TL Natron
- 1 tsp cinnamon
- 1 pinch of salt
- 2 Owner
- 120 ml vegetable oil
- 120 ml buttermilk
- 3 EL Honig
- 2 tablespoons of water
- Preheat the oven to 180°C (350°F) using conventional oven settings (top and bottom heat). Lightly grease the loaf tin or line it with baking paper.
- Roughly chop the pecans. Wash the figs and cut them into small cubes. Set both aside for now.
- Mix the flour, brown sugar, baking powder, baking soda, cinnamon and a pinch of salt together in a large bowl.
- Whisk the eggs in a separate bowl, then pour in the vegetable oil and buttermilk and mix everything together well.
- Then add the wet ingredients to the dry ingredients and carefully mix everything into a smooth dough.
- Finally, fold the diced figs and chopped pecans into the batter.
- Pour the batter into the prepared loaf pan, smooth the surface, and bake the cake for 50 minutes on the middle rack. Check for doneness with a toothpick shortly before the end of the baking time.
- Prepare the honey glaze while the cake is in the oven. To do this, heat the honey with 2 tablespoons of water in a small saucepan and mix well. Let the glaze cool briefly.
- Let the cake cool in the pan for 10 minutes after baking, then remove it. Brush it with the honey glaze and decorate it with the remaining pecans.
Recipe for fig and pecan cake baked in a loaf pan
The combination of ingredients makes the dough exceptionally moist and aromatic. Fresh figs naturally contain a lot of moisture. When they bake in the oven, this moisture blends beautifully with the dough, preventing the cake from drying out. Pecan nuts contribute a delicate, slightly sweet flavor and provide the necessary crunch. To allow the nutty aroma to fully develop, it's always a good idea to briefly toast the nuts in a dry pan before folding them in. A touch of cinnamon rounds everything off and gives the cake a warm, autumnal note that harmonizes wonderfully with the fruitiness of the figs.
If you can't find fresh figs while shopping, the recipe can easily be adapted. Dried figs work perfectly well too. However, since they contain less water, you should dice them beforehand and perhaps soak them in warm water or apple juice for half an hour before folding them into the batter. This way, they will remain soft during baking and won't draw moisture from the cake.
You also have flexibility when it comes to the nuts. Walnuts are a classic alternative to pecans and bring a slightly tart, bitter note that creates an interesting contrast to the sweetness of the honey. It's generally important for pound cakes that all ingredients are at room temperature before you start. This ensures that the butter, eggs, and flour combine into a homogeneous mixture that rises evenly during baking.
This lemon loaf cake with streusel topping or this coconut loaf cake with yogurt are also quick and easy to make.
