If there’s a fruit that tastes like late summer and early fall, it’s undoubtedly the fig!
And if you’re lucky enough to have fresh, sweet, and juicy figs – whether black, white, or a wonderful mix of both – there’s no better way to enjoy them than in a soft and fragrant dessert.
This Super Soft and Easy Fig Bundt Cake is the recipe you’ve been looking for: simple in ingredients and preparation, but with a surprising result.
Perfect for breakfast, an afternoon snack with a good tea or coffee, or as a delicious and light dessert at the end of a meal.
Its moist and enveloping texture, combined with the unique taste of figs that slightly caramelize during baking, will make it irresistible at the first bite.
A true seasonal comfort food that will make you fall in love!
Ready to bake?
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Fall, Summer
- Energy 276.06 (Kcal)
- Carbohydrates 43.36 (g) of which sugars 23.47 (g)
- Proteins 4.71 (g)
- Fat 10.70 (g) of which saturated 1.47 (g)of which unsaturated 8.58 (g)
- Fibers 1.91 (g)
- Sodium 98.05 (mg)
Indicative values for a portion of 150 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
- 2 cups all-purpose flour
- 4 cups figs
- 3/4 cup granulated sugar
- 4 eggs
- 1/2 cup sunflower oil
- 1 1/2 baking powder
- 1 pinch salt
- to taste powdered sugar
Tools
- 1 Electric Whisk Kenwood
- 1 Baking Pan Famkeep
- 3 Bowls Pyrex
Steps
Follow these simple steps to create your Super Soft and Easy Fig Bundt Cake:
Prepare the Fresh Figs
Start by gently washing all the figs, both black and white, and dry them well.
Cut about half of the figs into smaller pieces (cubes or wedges) that will go into the batter.
The remaining half should be cut into more regular wedges or slices; these will be used for surface decoration.
Set the two groups of figs aside.
Create the Liquid Batter
Take the large bowl.
Break the whole eggs and add the granulated sugar.
Using a whisk (manual or electric), beat the mixture vigorously until it becomes light, fluffy, and frothy.
Then, while pouring in a thin stream, add the sunflower oil and milk, mixing well until all liquid ingredients are incorporated.
Combine the Dry Ingredients
In a second bowl, sift the all-purpose flour with the baking powder and a pinch of salt.
Now, gradually add this dry ingredient mixture to the liquid mixture of eggs, sugar, oil, and milk.
Gently mix with a spatula or whisk, just until you obtain a smooth and lump-free batter.
Don’t overmix!
Fold in the Figs and Prepare the Pan
Add the smaller pieces of figs (the mixed, black and white ones) you prepared to the batter.
Gently mix to distribute them. Grease and flour the bundt pan very well, ensuring all grooves are covered.
Pour the batter into the pan and level the surface.
Finally, decorate the surface with the reserved fig wedges or slices, alternating colors for a nice effect and pressing them slightly into the batter.
Baking and Cooling
Bake the bundt cake in a preheated static oven at 350°F for about 35-45 minutes.
To check for doneness, insert a skewer into the center of the cake (in the thickest part); if it comes out clean, the cake is ready.
Once baked, remove the bundt cake from the oven and let it cool completely in the pan, on a wire rack, before attempting to unmold it.
This step is crucial to prevent it from breaking.
Plating and Tasting
When the bundt cake is completely cool, gently unmold it and transfer it to a beautiful serving plate.
If desired, you can generously dust the surface with powdered sugar for a final touch.
Now it’s ready to be enjoyed!
Cut a slice and enjoy its softness and the sweet flavor of figs
To fully enjoy this delicious Fig Bundt Cake and not waste even a crumb, here are some useful tips:
Storage, Tips, and Variations for Your Fig Bundt Cake
Storage:
Once completely cooled, the Fig Bundt Cake stays soft and fragrant at room temperature, under a glass dome or well wrapped in plastic wrap, for 2-3 days.
To prolong its freshness, you can store it in the fridge, but in this case, remember to take it out at least half an hour before serving to regain its optimal softness.
Freezing:
If there’s any leftover (unlikely!) or if you want to prepare it in advance, you can freeze the bundt cake in slices or whole.
Wrap it well in food-grade plastic wrap and then in a sheet of aluminum foil.
It keeps in the freezer for about 1 month.
To defrost, leave it at room temperature.
Extra tip:
If your figs are particularly sweet, you can slightly reduce the amount of sugar in the batter (for example, from 180g to 150-160g) to better balance the flavors.
Variations on the theme:
With walnuts: For a crunchy touch and a classic pairing, add a handful of coarsely chopped walnut kernels to the batter along with the figs.
Extra aroma: A teaspoon of vanilla extract or the grated zest of half an organic (untreated) lemon in the batter will further enhance the cake’s fragrance.
With a glaze: If you want a more indulgent touch, once the bundt cake is cool, you can prepare a simple glaze by mixing a couple of tablespoons of powdered sugar with a little milk or lemon juice to obtain a thick but pourable cream, and let it drip onto the surface.
FAQ (Frequently Asked Questions about the Fig Bundt Cake)
Here are the answers to some of the most common questions about this delicious Fig Bundt Cake:
Can I use non-fresh figs, such as dried or frozen ones?
This recipe is specifically designed for fresh figs, which release moisture and flavor differently during cooking.
Using dried or frozen figs (without prior thawing and draining) may alter the cake’s texture and final result.
Dried figs would need rehydration, but the result would still be different.
Do I need to peel the figs before using them?
No, it’s not necessary to peel the figs for this recipe.
The skin, especially if the figs are ripe and tender, will soften perfectly during cooking and add a rustic touch and fiber richness to the cake.
Just wash them very well.
Can I replace the seed oil with butter?
Yes, you can replace the seed oil with the same amount of melted and cooled butter (about 100 g).
The cake will be a bit richer and with a slightly different taste, but still great.
Is the cake suitable for those with lactose intolerance?
If cow’s milk is used, the cake is not suitable.
However, you can easily make it suitable by replacing cow’s milk with a plant-based drink (such as rice, almond, or oat milk) in the same quantity.
How can I prevent the figs from sinking to the bottom?
To minimize sinking, be sure to lightly flour the fig pieces before adding them to the batter.
Additionally, once the batter is poured into the pan, arrange the decorative figs on the surface and press them lightly, without pushing them to the bottom.
The fact that they are also present in the batter (as per the recipe) helps distribute them.
