Buttermilk-Glazed Mini Fig Cakes with Vanilla Hard Sauce

Muffin pans make the perfect baking vessels for these little fig cakes. Gussy them up by spooning a dollop or piping a silver dollar of hard sauce on top, and then garnish them with halved fresh figs, fresh herbs, or even pecan halves.

Buttermilk-Glazed Mini Fig Cakes with Vanilla Hard Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups all-purpose flour

  • 1

    cup sugar

  • 1

    teaspoon baking soda

  • 1

    teaspoon table salt

  • 1

    teaspoon ground cinnamon

  • 1

    teaspoon ground cloves

  • 1

    cup vegetable oil

  • 3

    large eggs

  • 1

    cup buttermilk

  • 1

    teaspoon vanilla extract

  • 1

    cup fig preserves

  • ½

    cup chopped toasted pecans

  • Garnishes: fresh rosemary sprigs, fresh fig halves

  • Buttermilk Glaze:

  • ½

    cup sugar

  • ¼

    cup buttermilk

  • 4

    tablespoons butter

  • 2

    teaspoons cornstarch

  • ¼

    teaspoon baking soda

  • teaspoons vanilla extract

  • 1

    . Bring sugar and next 4 ingredients to a boil in a small saucepan over medium heat, stirring often.

  • 2

    . Immediately remove mixture from heat, and cool 10 minutes. Stir in vanilla.

  • Vanilla Hard Sauce:

  • 1

    vanilla bean*

  • 2

    cups sifted powdered sugar

  • 1

    cup butter, softened

  • 1

    . Split vanilla bean lengthwise, and scrape seeds into a large bowl. Stir in powdered sugar.

  • 2

    . Beat butter into sugar mixture at medium speed with an electric mixer until blended.

  • 1

    Tbsp. vanilla extract may be substituted. Omit Step 1. Stir extract into mixture after beating butter and sugar together in Step 2.

Directions

1. Preheat oven to 350°. Stir together flour and next 5 ingredients in a large bowl. Gradually add oil, beating at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended. Add buttermilk and vanilla, beating until blended. Fold in preserves and pecans. 2. Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 20 muffin cups about three-fourths full. 3. Bake at 350° for 15 to 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Invert cakes onto wire racks. Cool 15 minutes. 4. Drizzle cakes with Buttermilk Glaze. Cool 10 minutes. Pipe Vanilla Hard Sauce onto warm cakes, and serve.


Nutrition

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