Ingredients
- STREUSEL:
- 1/2 cup ROBIN HOOD® or OLD MILL® Oats 125 mL
- 1/3 cup ROBIN HOOD® All Purpose Flour 75 mL
- 1/3 cup pecans 75 mL
- 1/4 cup brown sugar , packed 50 mL
- 1/4 cup LACTANTIA® Butter , cold 50 mL
- CAKE:
- 1/2 cup LACTANTIA® Butter , softened 125 mL
- 1 1/4 cups granulated sugar 125 mL
- 3 eggs 3
- 2 1/4 cups ROBIN HOOD® All Purpose Flour 550 mL
- 1 tsp baking powder 5 mL
- 1 tsp baking soda 5 mL
- 1/2 tsp ground cinnamon 2.5 mL
- 1/2 tsp ground ginger 2.5 mL
- 1/2 tsp ground nutmeg 2.5 mL
- 1/2 tsp salt 2.5 mL
- 1 1/2 cups buttermilk 375 mL
- 1 1/2 cups BLUE RIBBON® ORCHARD CHOICE® MISSION OR Calimyrna California Figs , chopped 375 mL
- 1 tbsp orange zest 15 mL
Preparation
Step 1
STREUSEL: PREHEAT oven to 350ºF (180ºC). Grease and flour a 10" (4L) tube pan. Combine all ingredients for streusel in food processor. Pulse just until chunky (or chop nuts and mix with other ingredients). Set aside.
CAKE: BEAT butter and sugar in large bowl until creamy. Beat in eggs, one at a time. Combine flour, baking powder, baking soda, spices and salt. Add to butter mixture alternatively with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Stir in figs and zest. Spread half of batter in prepared pan; sprinkle with half the streusel. Spread remaining batter on top; sprinkle with remaining streusel.
BAKE in centre of 350ºF (180ºC) oven for 50-60 minutes, or until cake tester inserted in centre comes out clean. Cool in pan on rack for 20 minutes, then remove and serve warm or cool.
Tip
A not-too-sweet, buttery fig cake with a hint of orange and spice. Save it for a late morning brunch or a dinner finale.