Fig and Almond Skillet Cake: A Cozy Fall Dessert
One-pan baking marries browned butter with ripe fruit for a nutty harvest indulgence.
Fig and Almond Skillet Cake: A Celebration of Fall’s Harvest
If you’re looking for the perfect way to showcase the bounty of fresh figs, this fig and almond cake baked in a cast-iron skillet is the answer. With its rich, nutty foundation from browned butter and almond flour, subtle floral notes of cardamom, and the sweet allure of ripe figs, this cake encapsulates the spirit of autumn in every slice.
Why This Cake Is a Fall Classic
- Seasonal Ingredients: Ripe figs are at their best in late summer and early fall. Their natural sweetness and delicate structure pair beautifully with the earthy notes of almonds.
- Texture and Flavor: Almond flour and sour cream create a tender, moist crumb, while browned butter imparts a nutty richness.
- Simple, Rustic Method: No need for a stand mixer—this batter comes together by hand and bakes up beautifully in a cast-iron skillet.
What Makes This Fig Almond Cake Unique?
This cake is a marriage of simplicity and flavor complexity. It borrows the easy, hearty approach of classic cornbread but elevates it with sophisticated touches—browned butter, almond flour, and a floral hint from cardamom. Fresh figs, sliced and placed on top, caramelize into beautiful, jewel-like pieces as the cake bakes.
The recipe’s use of a cast-iron skillet not only gives the cake a perfectly crisp edge but also makes for an inviting presentation. Serve it warm from the oven with a spoonful of whipped cream and extra fresh figs for a dessert that feels both homely and elegant.
Ingredients for Skillet Fig Almond Cake
- 1/2 cup unsalted butter, cubed
- 2 large eggs, room temperature
- 2/3 cup + 1 tablespoon granulated sugar, divided
- 1/3 cup light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/4 cups all-purpose flour
- 3/4 cup blanched almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cardamom (optional, but recommended)
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup sour cream, room temperature
- 6 fresh figs, sliced vertically into quarters, plus more for serving
- Sweetened whipped cream, for serving (optional)
Step-by-Step Directions
- Preheat the Oven: Set your oven to 400°F, prepping for a consistent even bake.
- Brown the Butter: In a 10-inch cast-iron skillet over medium heat, cook the cubed butter, swirling occasionally. Watch for the butter solids to turn a rich brown and a nutty aroma to emerge—this usually takes 6–8 minutes. Immediately transfer the browned butter to a bowl to halt the cooking. Cool for 10 minutes. Leave the skillet as is; do not clean it.
- Mix the Wet Ingredients: In a large bowl, whisk together the eggs, 2/3 cup granulated sugar, light brown sugar, vanilla extract, and almond extract. Whisk until the mixture lightens significantly in color.
- Prepare the Dry Ingredients: In a medium bowl, combine all-purpose flour, almond flour, baking powder, cardamom, baking soda, and kosher salt.
- Combine and Add Sour Cream: Gradually whisk the dry ingredients into the egg-sugar mixture, alternating with dollops of sour cream. The batter will be notably thick—akin to cornbread batter, which provides structure for the figs.
- Incorporate Browned Butter: While constantly stirring, pour in the browned butter and mix until just combined.
- Prepare to Bake: Scrape the thick batter back into the same 10-inch cast-iron skillet. Arrange the quartered fresh figs on top—press them gently into the batter. Sprinkle with the remaining 1 tablespoon granulated sugar.
- Bake: Place the skillet in the oven and bake for 15 minutes. Lower the oven temperature to 350°F and continue baking for another 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the skillet for at least 15 minutes before slicing. Serve warm or at room temperature, topped with additional fresh figs and a dollop of sweetened whipped cream.
Tip: This cake is best enjoyed on the day it’s baked, when the figs are their most vibrant and the crumb tender.
Expert Tips for Baking with Figs and Almond Flour
- No Need to Peel Figs: The skins of fresh figs are tender and edible, similar to grape skins. Simply remove the stems if desired, but no need to peel or pre-cook.
- Browning Butter: To avoid burning, watch the butter closely as it browns. Use your sense of smell and look for a golden-brown hue and nutty aroma.
- Skillet Selection: A well-seasoned cast-iron skillet is key for crisp edges and even heat. If using another oven-safe skillet or cake pan, ensure it’s thoroughly buttered.
- Almond Flour Benefits: Almond flour contributes moisture, a soft crumb, and a mild nutty flavor. It also keeps the cake gluten-tender when paired with all-purpose flour.
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Serving Suggestions
This rustic cake is best served slightly warm, either straight from the skillet or after a period of cooling for cleaner slices. For a finishing touch:
- Dollop with sweetened whipped cream or Greek yogurt.
- Top with additional fresh fig slices.
- Drizzle with a bit of honey for added sweetness.
- Pair with a cup of tea, coffee, or even a crisp white wine such as a Riesling.
Skillet Cake Comparison: Why Choose Cast-Iron?
| Feature | Cast-Iron Skillet | Cake Pan |
|---|---|---|
| Texture | Crisp, caramelized edges | Softer, uniform crumb |
| Flavor | Deeper, toasty notes from pan contact | Milder overall |
| Presentation | Rustic and homey, serve directly | Classic, can be decorated or frosted |
| Ease | All-in-one, no need to transfer | Requires separate mixing and baking vessels |
Nutritional Highlights
- Figs: Rich in dietary fiber, antioxidants, and essential minerals such as potassium and magnesium.
- Almond Flour: Provides healthy fats, vitamin E, and extra protein, making this cake more nutrient-dense than standard cakes.
- Butter and Eggs: Contribute to flavor and a golden crumb.
- Sour Cream: Adds tang and keeps the cake moist and tender.
Frequently Asked Questions (FAQs)
Q: Do I have to use a cast-iron skillet for this cake?
A: While a cast-iron skillet gives the cake its characteristic crisp edges and rustic charm, you can use an oven-safe 10-inch cake pan with good results. Thoroughly butter the pan for easy release.
Q: Can I substitute dried figs for fresh?
A: For best results, use fresh figs, as they provide the juicy burst and beautiful appearance the cake is known for. If fresh figs are unavailable, rehydrated dried figs can be tried, but the texture and flavor will differ.
Q: Is cardamom necessary?
A: Cardamom adds a floral, aromatic layer that complements the figs and almonds well, but the cake is delicious without it if you prefer a simpler flavor.
Q: How do I store leftovers?
A: This cake is best eaten the day it’s made, but you can store leftovers in an airtight container at room temperature for up to one day. For longer storage, refrigerate and bring to room temperature before serving.
Q: Can I make this cake gluten-free?
A: You may substitute a gluten-free all-purpose flour blend for the regular flour, keeping the almond flour. Check that your baking powder and baking soda are gluten-free.
Seasonal Variations and Add-Ins
- Other Fruits: Substitute thinly sliced pears, plums, or apricots for figs as the seasons change.
- Nuts: Sprinkle sliced almonds on top before baking for extra crunch and a beautiful finish.
- Spices: Try a pinch of cinnamon or nutmeg in addition to (or instead of) cardamom for a different flavor profile.
- Citrus Zest: Add orange or lemon zest to the batter for a bright, zesty lift.
Final Thoughts: The Beauty of Simple Cakes
This fig and almond skillet cake brings together the best of fall: bountiful figs, warmth from cardamom and browned butter, and the conviviality of rustic home baking. Make it for a cozy family dinner or as a centerpiece for a brunch spread—you’ll find that its simplicity lets seasonal ingredients shine and makes each bite memorable. Whether you’re a seasoned baker or just warming up the oven for fall, this cake promises comfort and delight in every slice.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a45035338/fig-almond-cake-recipe/
- https://food52.com/recipes/89034-almond-cake-with-figs-from-sweet-enough
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65654682/best-fig-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44303269/fig-recipes/
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