Figgy Orange Streusel Cake

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“A not-too-sweet, buttery fig cake with a hint of orange and spice. A nice cake for a late morning brunch or a dinner finale. Source: Robin Hood Flour”
READY IN:
1hr 30mins
SERVES:
12-16
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. PREHEAT oven to 350ºF.
  2. STREUSEL:
  3. Grease and flour a 10" (4L) tube pan. Combine all ingredients for streusel in food processor.
  4. Pulse just until chunky (or chop nuts and mix with other ingredients). Set aside.
  5. CAKE:
  6. Beat butter and sugar in large bowl until creamy.
  7. Beat in eggs, one at a time. Combine flour, baking powder, baking soda, spices and salt. Add to butter mixture alternatively with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
  8. Stir in figs and zest.
  9. Spread half of batter in prepared pan; sprinkle with half the streusel.
  10. Spread remaining batter on top; sprinkle with remaining streusel.
  11. BAKE in centre of 350ºF (180ºC) oven for 50-60 minutes, or until cake tester inserted in centre comes out clean.
  12. Cool in pan on rack for 20 minutes, then remove and serve warm or cool.

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