Delicious and simple apple and fig bundt cake with grandma’s recipe, featuring a soft, moist, and flavorful dough, perfect to prepare when figs are in season. Ideal for both breakfast and afternoon snack.

At grandma’s house, figs are never missing, she has a huge tree and they are so sweet.

I can’t go to grandma’s house; I would have to travel 700 km, but my neighbor always tells me to come over when I need some. I gladly reciprocate with a nice portion of dessert.

I love them a lot, and when they are ripe (between the end of summer and September), I feast on them! But since they are also perfect for preparing many desserts, I thought: why not use them to enrich a nice apple cake?

I love them a lot, and when they are ripe (between the end of summer and September), I feast on them!

They are also perfect for preparing many desserts, I thought: why not use them to enrich a nice apple cake?

For this tasty variant of the classic apple cake, I chose black figs, sweet and with a delicate flavor, but we can use all varieties of figs as long as they are ripe.

The same goes for apples: let’s use our favorites or those we have at home.

This cake is butter-free, and we can enjoy it at many times of the day: it is perfect for breakfast, along with coffee or a good fruit juice, but also as an afternoon snack suitable for the whole family.

If desired, we can also offer it to our guests as a dessert after a meal, perhaps plating the slices with a dollop of mascarpone cream or paradise cream.

Let’s see what we need for the preparation of the soft bundt cake with apples and figs. I also leave you the recipe for Cookies with fig jam and amaretti

Delicious and Simple Apple and Fig Bundt Cake

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 10
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: Autumn

260.21 Kcal

calories per serving

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Energy 260.21 (Kcal)
Carbohydrates 55.35 (g) of which sugars 10.43 (g)
Proteins 7.16 (g)
Fat 9.88 (g) of which saturated 1.88 (g)of which unsaturated 6.31 (g)
Fibers 2.28 (g)
Sodium 33.26 (mg)

Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Delicious and Simple Apple and Fig Bundt Cake

5 oz erythritol (or 130 g sugar)
3 eggs (room temperature)
3.5 tbsp vegetable oil
0.25 cup yogurt (plain)
2.5 cups all-purpose flour
1 packet baking powder
lemon (zest grated)
1 apple
2 figs
1 as needed Non-stick spray
1 apple
2 figs
1 tbsp sugar (or erythritol or brown sugar)

Tools

Stand Mixer
Food Scale
Bundt Pan

Steps

Delicious and Simple Apple and Fig Bundt Cake

Break the eggs into a bowl, add the erythritol (or the sugar), also add the grated lemon zest and blend with an electric mixer.
(For this step, use either the stand mixer or electric beaters).

Once you have a light and frothy mixture, use a spatula to add the yogurt and then the vegetable oil and mix again.
Then add the flour, incorporating it little by little.
Finally, add the packet of baking powder, still mixing, until you get a homogeneous dough.
Now peel and cut an apple directly into the bowl.
Cut two figs into small pieces and add these to the batter.
Mix the fruit with a spatula.
Transfer the batter into a greased and floured 9.5/10-inch bundt pan and level the surface.
Decorate the cake: first, cut the remaining apple into slices, not too thin.
Arrange them on the batter.
Cut the figs into wedges and place them beside the apple slices.
A light sprinkle of sugar (or brown sugar or erythritol, whatever you have available).
Bake in a fan-assisted oven at 340 °F for about 40 minutes (increase the temperature by 10 degrees for a static oven).
Once cooked, let it cool slightly, then remove it from the pan and slice.
The apple and fig bundt cake is ready to enjoy!
Enjoy your meal.

Tips

If we prepare the apple and fig cake when it is still very hot, it’s better to store it in the fridge well covered with plastic wrap. Otherwise, we can keep it at room temperature, always well covered, away from direct sunlight. It stays good for 2-3 days.

We can use the variety of figs we prefer or have available.

The same goes for apples.
For the decoration, instead of white sugar, we can use brown sugar or erythritol, which is also great.

If we want to enrich the batter, chopped walnuts (about 1.1-1.4 oz) or other dried fruits are great, adding a crunchy touch.

If we want a lactose-free cake, we just need to replace the yogurt with water or lactose-free milk.

If we want to try a wholemeal version, we replace the flour with wholemeal flour, perhaps using a little less (about 280-290 grams).

For a gluten-free apple and fig cake, instead, replace the flour with a mix of 7.8 oz of rice flour and 2.8 oz of cornstarch (or potato starch).

If you liked this recipe, click on many stars, thank you infinitely.

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