Showcase the nutty flavor of almonds and sweet figs in this easy Almond Fig Cake. It's a buttery and tender snack cake dotted with fresh figs and has an irresistible crackly sugar topping. The almonds give the cake a little crunch and French flair that's sure to be a hit with your family and friends.
In this article you'll learn:
- How to make a buttery fig snack cake recipe developed by a professional baker, with a crackly sugar topping and crunchy toasted almonds.
- The step-by-step method used to ensure a moist, bakery-style crumb that bakes up beautifully in just over an hour.
- Why almond flour, almond extract, and sliced almonds give this cake its signature flavor and texture, adding French flair.
- Expert tips for baking with fresh figs, keeping them from sinking, and balancing their natural sweetness.
- Ways to serve the cake for any occasion, from a casual slice to an elegant dessert dressed up with whipped cream or ice cream.
- Storage guidelines and simple variations so you can adapt the recipe with confidence and return to it season after season.
Generated with AI and experts from the Tara Teaspoon team.
I've been baking professionally for over 25 years, but never perfected a vanilla snack cake. This almond and fig version is the one! The perfected snack cake.
Bonus: Fresh, seasonal figs are in every bite. The buttery flavor shines through, and almonds give the cake a little crunch and French flair.
Figs, in all their varieties, are native to the warm climates of the Mediterranean, Middle East, and even California. I hadn't eaten a fresh fig until culinary school in college, and I immediately fell in love with their sweet, earthy flavor and soft, jammy texture speckled with little seeds. They are so fun to cook with.
I was sure they would be perfect in my perfected snack cake recipe, and I was right!
You'll also love my savory take on figs in this Braised Chicken and Figs dinner.
What makes this recipe special
I've always been a fan of moist and flavorful cake recipes like this Rhubarb Upside Down Cake and Ginger Pineapple Snack Cake. Creating a fig cake recipe was a priority, and I think you'll agree that there's a lot to love about this cake!
- Quick and easy: The cake batter and topping are both easy to make, and the cake will be ready in just over an hour.
- Flavorful: Almond lovers will really appreciate this cake. It's made with almond flour and almond extract, and is topped with almond slices. It pairs perfectly with the sweet, fruity flavor of figs.
- Perfect for any occasion: This recipe makes one 10-inch cake that can be enjoyed as a sweet breakfast, tasty snack, and elegant dessert. Dress it up with a dollop of fresh whipped cream or a scoop of ice cream.
In my opinion, there just aren't enough fig dessert recipes so I made some! Try my Preserved Figs in Syrup and Balsamic Figs as they both taste amazing drizzled over ice cream or paired with simple snacks.
Jump to:
Ingredients
Turn simple ingredients into a stunning snack cake. Don't miss these ingredient tips as you get started. See recipe card for quantities.
For the cake
- All purpose flour: Be careful measuring the flour. It's best to spoon it into the measuring cup so that it doesn't get compacted. Or sift the flour to aerate it and then lightly scoop to measure.
- Almond flour: Easy to find at a health food store, or specialty market.
- Salt
- Baking powder
- Softened butter: Before getting started, soften the butter just a little. It should still feel cool to the touch.
- Granulated sugar
- Flavoring: I used both vanilla extract and almond extract to give the cake an extra boost of flavor.
- Large eggs: Bring them to room temperature in some warm water so the cake batter blends perfectly.
- Milk: You can use any percentage of milk you have on hand. Using 2% or whole milk will add extra richness to the crumb.
- Fresh figs: Use any variety of figs you like. You can mix and match light and dark varieties, if desired. Chop them into bite-sized pieces.
For the topping
- Fresh figs: Since these figs will dot the top of the cake, make them more showy by cutting them in halves or quarters.
- Sliced almonds: Blanched (no skin) or unblanched (skin on) sliced almonds are fine in this recipe.
- Granulated sugar
How to make almond fig cake
Use this photo tutorial to guide you step-by-step through this fig and almond cake recipe. See recipe card for comprehensive directions.
- Step 1: Butter a 10-inch cake pan or cast iron skillet.
- Step 2: Whisk together the flour, almond flour, salt, and baking powder.
- Step 3: Cream the butter and sugar until lightened. Add the eggs and extracts and beat together until mixture is combined and fluffy.
- Step 4: Add the flour mixture and milk alternately until the mixture forms a smooth batter.
- Step 5: Stir chopped figs into the batter by hand.
- Step 6: Gently spread the batter into the prepared baking pan.
- Step 7: Top with fig halves and quarters.
- Step 8: Sprinkle with sugar and sliced almonds before baking.
Tara's top tips
Add other flavors: An easy way to make this cake your own is to add your favorite baking spice. Add a teaspoon of ground ginger, cinnamon, or ground cardamom to flavor this buttery cake.
Don't overmix the batter: Be careful not to overmix the batter or the fig cake could become gummy and overly dense. Blend until just combined and then use a spatula to finish mixing by hand.
How to know when the cake is done: The cake should look golden around the edges and spring back when gently touched. Test for doneness by inserting a toothpick into the center of the cake. It should come out clean or with just a few crumbs.
Serving tips: This snack cake is delicious served with a dollop of sweetened whipped cream, a scoop of vanilla ice cream or vanilla custard.
Equipment
This cake bakes perfectly in a 10-inch diameter dish. Use a standard 10-inch cast iron skillet or 10-inch cake pan.
Use a hand mixer or stand mixer with the paddle attachment for mixing the batter.
I love a good silicone spatula for scraping the batter bowl clean, and mixing in the figs by hand.
Storage
Store covered in a cool dry place for up to 3 days.
You can store the cake covered or wrapped in the refrigerator for up to a week as well, although the fridge may contribute to the cake becoming a bit stale.
FAQ
Heavy mix-ins, like figs, are more likely to sink to the bottom of a thin cake batter. To prevent sinking, make sure to measure the ingredients properly and chop the figs into small, bite-sized pieces.
The batter is key to fruit not sinking. This is a thick and sturdy batter that keeps the fruit in place.
With varied results you can grind your own almonds in a food processor or coffee grinder, just don't let it blend too long and turn into almond butter!
The biggest reason your cake will turn out gummy is from overmixing or underbaking. It's important to blend until just combined with the mixer and then finish stirring the batter by hand.
Use a toothpick to test the cake center before removing it from the oven.
Nope! The peel is totally edible and adds nice flavor and texture to the cake.
More easy cake recipes
Like I said, I'm a fan of cake! Try these must-make favorites:
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📖 Full Recipe
Almond Fig Cake
Ingredients
Cake:
- 1½ cups all purpose flour
- ½ cup almond flour
- ½ teaspoon salt
- ¾ teaspoon baking powder
- 8 tablespoons butter (softened, still cool but not quite room temperature)
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 large eggs
- ½ cup milk
- 3 figs (chopped)
Topping:
- 5 figs (cut in halves or quarters)
- ¼ cup sliced almonds
- 1 tablespoon granulated sugar
Instructions
For the cake
- Heat oven to 350ºF. Butter a 10-inch cast iron skillet, or 10-inch round cake pan; set aside.
- In a bowl whisk together the flour, almond flour, salt, and baking powder; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until lightened, about 1 minute. Add the eggs and extracts and beat together until mixture is combined and fluffy, 1 to 2 minutes.
- Add the flour mixture a bit at a time while the mixer is running on low speed, and once it’s all added, increase the speed about 5 seconds just to blend well. Scrape down the sides of the bowl and then, with the mixer on low speed, add the milk. Increase speed slightly just to mix together for about 5 seconds.
- Remove from the mixer and stir by hand to evenly mix. Gently stir in the chopped figs and transfer the batter to the prepared pan, smoothing the top.
- For the topping, sprinkle the cake with the sliced almonds, and add the cut figs evenly all over the top. Sprinkle everything with the 1 tablespoon granulated sugar.
- Bake until the cake springs back when gently touched, and a toothpick inserted comes out clean, or with just a few crumbs, 35 to 40 minutes.
- Let cake cool about 15 minutes before serving warm, or cool completely.
- Serve with a dollop of sweetened whipped cream, ice cream, or vanilla custard. Store covered cake for up to two days.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
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