Fig Custard Cake
 
Cook time
Total time
 
Recipe adapted from Bon Appetit
Author:
Serves: 8
Ingredients
  • 4 Tbsp. melted unsalted butter, cooled, plus more room-temperature for pan
  • 1 cup all-purpose flour, plus more for pan
  • ¾ tsp. baking powder
  • ½ tsp. kosher salt
  • 2 large eggs
  • 1 large egg yolk
  • 1¼ cups sugar, plus more for sprinkling
  • ¼ cup sour cream
  • 2 Tbsp. dark rum, optional
  • 2 tsp vanilla extract
  • 12 oz. or about 8 figs, halved lengthwise
  • fresh whip cream, for serving
Instructions
  1. Special equipment- 8"-diameter springform pan
  2. Preheat oven to 350°. Butter and flour the springform pan. Whisk 1 cup all-purpose flour, baking powder and salt in a medium bowl. Whisk eggs, egg yolk, and 1¼ cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk melted butter, sour cream, rum (if using), and vanilla in a small bowl. Whisk butter mixture into egg mixture until just combined. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan. Chill 10 minutes to let batter set.
  3. Arrange sliced figs over batter. Don’t press fruit into the batter just place over top and let it sit on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 55-60 minutes. Transfer pan to a wire rack and let the cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen. Slide directly onto rack and cool completely. Serve with whip cream, if desired.
Recipe by Cooks and Kid at https://cooksandkid.com/fig-cake/