Vanilla Fig Cake
A vanilla bean-dotted cake that is oil-free, super moist and topped with sweet figs. Perfect with a cup of tea.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 3/4 C . Whole Wheat Flour
- 3/4 C . Unbleached All-Purpose Flour
- 3/4 C . Sugar
- 1 tsp . Baking Soda
- 1/4 tsp . Sea Salt
- 3/4 C . Cold Water
- 1/2 C . Apple Sauce (or very ripe mashed banana, instead)
- 1 T . White Vinegar
- 1/2 tsp . Vanilla Extract
- The Caviar of 1 Vanilla Bean
- 1/2 lb . Figs Sliced in Half with Stems Trimmed
Preheat oven to 325ºF.
Sift together the flours, sugar, baking soda and salt in a large mixing bowl.
In a smaller bowl, whisk together the cold water, applesauce, white vinegar, vanilla extract and vanilla caviar.
Stir the flour and wet mixtures together until there are no dry clumps.
Prepare one 9"-round cake pan by spreading a very thin layer of (coconut) oil on it.
Take the fig halves and place them cut-side down on the pan, it a circular array. Or place them however you want if you want to give me an anxiety attack. ;)
Gently pour the cake batter over the figs, you may need to spread it out with a spatula to get it flat.
Place in the oven and bake for 25-30 minutes, testing with a toothpick to see if it comes out clean. Usually, when the top is a golden brown, it is done.
Take out of the oven and set on a cooling rack for 30 minutes. Get a plate ready to the side.
With one hand spread out on the top of the cake, carefully turn the pan over and the cake should come out easily. If that doesn't work, slide a butter knife around the sides to release the cake.