Coffee Cake
This Fig Coffee Cake is a delightful and unique twist on the classic coffee cake, featuring a sweet and crumbly topping made from fig bars. The fig bars add a lovely fruity flavor and a hint of cinnamon to the cake, making it a perfect choice for breakfast, brunch, or dessert. With its moist, tender crumb and flavorful topping, this coffee cake is sure to become a family favorite.
Ingredients
- 1 1/2 c. All-Purpose Flour
- 1 1/2 tsp. Baking Powder
- 1/2 tsp. Salt
- 2 Eggs
- 1/3 c. Butter, melted and cooled
- 3/4 c. Sugar
- 1 tsp. M-K Pure Vanilla Extract
- 1/2 c. Milk
Ingredients for Topping
- 1/2 c. Light Brown Sugar
- 2 T. Butter
- 1/2 tsp. M-K Ground Cinnamon
- 10 Fig Bars, crumbled
Directions
- Prepare the Fig Topping: In a mixing bowl, combine the light brown sugar, 2 tablespoons of butter, M-K Ground Cinnamon, and crumbled fig bars. Set this mixture aside.
- Prepare the Cake Batter: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- In another bowl, beat the eggs and then mix in the 3/4 cup of sugar and 1/3 cup of melted and cooled butter until well combined. Stir in the M-K Pure Vanilla Extract and milk.
- Gradually add the sifted dry ingredients to the wet ingredients and mix until the batter is well combined.
- Assemble the Cake: Pour half of the cake batter into a greased and lightly floured 8-inch pan. Sprinkle half of the fig topping evenly over the batter.
- Spread the remaining cake batter over the first layer and top it with the remaining fig topping, creating a crisscross pattern with the fig mixture.
- Bake: Bake the coffee cake in a preheated oven at 350°F (175°C) for approximately 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Serve: Allow the coffee cake to cool slightly before serving. It can be sliced and served warm or at room temperature.
