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Cinnamon fig cake

Cinnamon Fig Coffee Cake

Inspired by quiet Southern mornings, this oil-free coffee cake features Turkish figs, almond richness, warm spices, and a rustic oat crumble. It is simple, comforting, and meant for savoring with coffee.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Breakfast, Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat pastry flour sifted
  • ½ cup almond flour very fine is fine—see notes below
  • 3 tablespoons oat flour
  • 1½ teaspoons baking powder
  • 1¼ teaspoons ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon salt
Wet Ingredients
  • Soy buttermilk
  • ½ cup unsweetened applesauce
  • ⅓ cup maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 tablespoon additional soy milk
Add Ins
  • ¾ cup Turkish dried figs finely chopped (¼-inch pieces)
  • ⅓ cup sliced almonds
Crumble Topping
  • ¼ cup almond flour
  • ½ cup rolled oats
  • ¼ cup sliced almonds
  • 2 tablespoons maple syrup
  • ½ teaspoon cinnamon
  • ⅛ teaspoon cardamom
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F. Line an 8-inch round pan (or loaf pan if you have one) with parchment.
  2. Whisk together soy milk and buttermilk set aside to thicken (curdle).
  3. In a large bowl, whisk together the flour, almond flour, baking powder, cinnamon, cardamom, and salt.
  4. In a separate bowl, whisk together the soy buttermilk, applesauce, maple syrup, vanilla, almond extract, and extra tablespoon of soy milk.
  5. Gently fold wet ingredients into dry until just combined.
  6. Fold in chopped figs and sliced almonds.
  7. If the batter feels loose or pourable like pancake batter, let it sit for a minute or two so the oat flour can soak up the ingredients.
  8. Pour batter into prepared pan and smooth the top.
  9. Arrange sliced figs on top, pressing lightly into the batter. This is optional. You can also press them on top as a garnish once it's done baking.
  10. Mix crumble ingredients until clumpy. Sprinkle evenly around and between fig slices.
  11. Lightly drizzle 1–2 tablespoons soy milk or water over the topping to hydrate the oats.
  12. Bake at 350°F:
  13. 8-inch round: 45–50 minutes
  14. 9-inch round: 38–45 minutes
  15. Tent loosely with foil after 25–30 minutes if the top browns quickly.
  16. Cool in the pan for 15 minutes, then transfer to a rack.
  17. Let cool at least 30–40 minutes before slicing.

Notes

The batter will be a tad runnier than normal cake batter. That's ok.