Fig Coffee Cake

By exdircomp

Ingredients

• •2 cups all-purpose flour
• •1 tablespoon freshly grated nutmeg or 1 1/2 teaspoons ground nutmeg
• •1 teaspoon baking powder
• •1/4 teaspoon salt
• •1/2 cup butter, softened
• •1 1/2 cups sugar
• •2 eggs
• •1 carton (8 ounces) dairy sour cream
• •1 1/2 cups snipped dried figs
• Lemon-Honey Glaze
• •1/3 cup honey
• •1/2 teaspoon finely shredded lemon peel

Preparation

Step 1

PROCEDURE
Preheat oven to 350°F. Grease and lightly flour an 8- to 10-cup fluted tube or Bundt pan or mold; set aside.

In medium mixing bowl combine flour, nutmeg, baking powder and salt; set aside. In large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and sour cream, beating after each addition until combined (batter will be thick). Stir in dried figs.

Spoon batter into prepared pan, spreading evenly. Bake for 60 to 70 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool on the rack for 30 minutes.

Place rack over a piece of waxed paper.

For Glaze, combine honey and lemon peel; mix well. Drizzle onto cake, spooning any glaze that drips onto waxed paper back onto cake.

Slice and serve warm or at room temperature.