Backyard Fig Cake with American Buttercream Frosting
When they’re in season, figs can turn just about any dish into a showstopper. This Backyard Fig Cake is a late summer star.
Cake
½ cup (114 grams) butter at room temperature
¾ cup (50 grams) granulated sugar
2 teaspoons vanilla extract
2 large eggs at room temperature
¾ teaspoon salt
1½ cups (190 grams) all-purpose flour
2½ teaspoons baking powder
½ teaspoon clove
¾ teaspoon grated nutmeg
1½ teaspoons cinnamon
¾ cup (180 ml) milk at room temp
Dozen fresh figs, ripe but not bursting
Preheat oven to 350°F.
Butter generously the sides of a round 8 x 3-inch pan lined with parchment paper.
Using a mixer, beat the butter, sugar, and vanilla together for about 2–3 minutes until light and fluffy.
Add the eggs one at a time while scraping the sides and bottom of the bowl as needed.
In a separate bowl mix the dry ingredients (flour, baking powder, spices).
Stir in ½ of the flour mixture, then ½ the milk, alternating until combined.
Spread batter evenly into prepared
baking pan.
Gently but firmly tap the cake on the counter to release air bubbles and help distribute the batter evenly.
Bake for 45–55 minutes or until a toothpick inserted into center comes out clean.
Remove from oven, let cool, and remove from pan.
Note: Before frosting, a good trick is to put the cake in the refrigerator to chill so the frosting goes on smoothly.
American Buttercream Frosting
6 cups (720 grams) confectioners’ sugar
1½ cups (330 grams) unsalted butter at room temperature
1½–2 tablespoons vanilla extract
1 tablespoon almond extract (optional)
¼ teaspoon salt
¼–½ cup (60–120 ml) heavy cream
Using a mixer fitted with the paddle attachment, combine the confectioners’ sugar and butter on low until mixed.
Turn the mixer up a bit until a thick paste-like consistency forms.
Add the vanilla and almond (optional) extract and salt, and beat for a few more seconds.
Turn the mixer back to low to add the heavy cream, one tablespoon at a time. You’re looking for a spreadable frosting, not stiff. You can frost the whole, half, or just the top of the cake.
Garnish with fresh figs, cut in half.
Fig Buckle
A buckle is the sassy sister of a crisp, a crumble, and a cobbler. Charmingly old-fashioned, it’s a single-layer cake with cut-up fruit in the batter that give it a “buckled” or indented appearance—sort of like a fruit-filled coffee cake with a crumbly topping. It makes great use of surplus late summer harvests served with a dollop of crème fraîche or vanilla ice cream. This buckle is gluten-free.
Cake
¼ cup heavy cream
1 cup mascarpone*
½ cup (170 grams) confectioners’ sugar
4 large eggs, room temperature
Grated zest of 1 orange
3 cups gluten-free flour
¼ teaspoon nutmeg
¼ cup cornstarch
¼ teaspoon fine sea salt
About a dozen ripe fresh figs
Streusel Topping
3 tablespoons unsalted butter, melted
¾ cup light brown sugar
¼ teaspoon cornstarch or tapioca starch (omit if in flour blend)
½ teaspoon ground cinnamon
¾ cup (94 grams) of gluten-free flour
Preheat oven to 350°F.
Butter generously the sides of 10-inch spring-form pan or a 9 x 13-inch baking dish lined with parchment paper.
Using a mixer, beat the cream and mascarpone together.
Add in the sugar, mixing well.
Add the eggs one at a time.
Add the zest.
Fold in the dry mix of gluten-free flour, nutmeg, cornstarch, and, salt and mix well.
Wash, dry, and cut figs into quarters.
Arrange them, skin side, down in the baking pan.
Pour the batter over figs and bake for 30–40 minutes.
Mix streusel ingredients together and sprinkle over cake batter.
Bake for 30–45 minutes.
Let cake cool, but most delicious served warm.
*Mascarpone: If you don’t have it you can make a great substitute with 8 ounces room temperature cream cheese, ¼ cup of heavy cream, and 2½ tablespoons sour cream.
Fig Relish
This vegan and gluten-free fig relish is a colorful, unexpected condiment or topping for sweet and savory dishes. Dollop or spoon on burgers, cheese, sandwiches, bread, crackers, or creamy desserts like panna cotta. Yields about 2 cups.
1 medium onion, finely chopped
8 large fresh fig
1–2 serrano chilies, finely chopped
½ cup fresh mint, finely chopped
₁⁄₃ cup lime juice
Salt and pepper
Pinch of ground clove
Soak onion in ice water for about 10 minutes, remove, and pat dry (less pungent if soaked).
Combine onion, fig, and ½ of chilies.
Add finely chopped mint to fig mixture.
Add lime juice, salt, pepper, and clove to taste (add rest of chili if you like it spicy).
Let it rest an hour before serving.
Keep leftovers in refrigerator.
Fig Poppers
#1: Fig, Goat Cheese, and Prosciutto Poppers
This tasty hors d’oeuvre recipe is courtesy of Nancy Thompson.
Makes 12 fig poppers.
12 ripe figs, but not too soft
Goat cheese
Prosciutto
Honey
Preheat oven to 400℉.
Wash and dry figs.
Slice the top off each fig so that it’s flat and the stem is removed.
With your finger, press the down on the fig’s flesh so that you create an indentation.
Stuff the fig with as much goat cheese as you can.
Wrap each one in a strip of Prosciutto
Set each stuffed and wrapped fig on a cookie sheet lined with a sheet of parchment paper.
Drizzle honey on the top of each fig.
Bake for about 10 minutes.
Let cool and serve with toothpicks.
#2 Stuffed Bacon-Wrapped Fig Poppers
“People go crazy for them,” reports Chef Winslow Goodier, describing his stuffed bacon-wrapped fig poppers. Goodier is the culinary director of Nuttall’s Country Store in Ware Neck.
Makes 24 fig poppers.
9 strips of bacon, cut into thirds
24 fresh figs
4 ounces of Boursin cheese
Honey, if desired
Fig Prep
Place a wire rack on a parchment paper-lined cookie sheet.
Wash figs and remove stems, then pat any excess moisture from the figs with a towel.
Cut a small slit lengthwise into each fig. If they’re big, split in half lengthwise and scoop a small amount out.
Gently stuff each fig with a dollop of Boursin cheese.
Place on a plate and set aside.
For the Bacon
Place bacon on a wire rack to help fat drip away from the bacon. Bake at 350℉ for about 15 minutes. (You want the bacon to be almost cooked, but still pliable. By pre-cooking
the bacon, you don’t overcook the cheese.)
Remove from the oven and let the bacon cool.
Assembly
Wrap each fig with a slice of bacon and secure with a toothpick, transferring each to the rack on a cookie sheet.
Bake figs on a wire rack (to keep the figs from becoming greasy) at 350℉ degrees for 20–25 minutes until the bacon gets crispy.
Remove from the oven.
Drizzle with honey if you prefer a touch of sweetness.
Serve warm.
Fig & Arugula Flatbread Pizza
A sweet and salty flavor bomb, this flatbread pizza stars figs and arugula and makes a great meal for one or two. Recipe courtesy of Nancy Thompson.
Serves 1–2.
Greek pita bread (Nancy’s preferred brand is Lou Midis)
Extra virgin olive oil (EVOO)
Shredded mozzarella, about 1 cup
Fresh figs, about 4–6, sliced into quarters
2 slices Prosciutto
Handful of arugula, washed and dried thoroughly
Balsamic glaze
Salt and pepper
Preheat oven to 400℉.
Brush a little EVOO on the pita bread.
Top with shredded mozzarella.
Add fig quarters.
Top with sliced Prosciutto.
Bake for 10-15 minutes, remove from oven, and immediately top with a handful of arugula.
Drizzle with balsamic glaze and more EVOO.
Season with salt & pepper to taste.
Enjoy.
Brussels Sprouts, Figs, and Pepitas
4–6 servings
2 lb. Brussels sprouts, grated
5tablespoons. extra virgin olive oil (EVOO)
Kosher salt
Pepper
1 cup figs, roughly chopped, preferably Celeste
1 tablespoon unsalted butter
1 cup pepitas
½ teaspoon garam masala
½ teaspoon ground coriander
2 teaspoons lemon zest
2 tablespoons lemon juice
Heat oven to 425°F.
On a large rimmed baking sheet lined with parchment paper, toss Brussels sprouts with 2 tablespoons EVOO and ½ teaspoon each salt and pepper.
Pop in the oven and roast until golden brown and just tender, 10–15 minutes, tossing halfway.
Add chopped figs to Brussels sprouts, toss well again, and roast for 5 additional minutes.
Meanwhile, in a small skillet, melt butter and 1 tablespoon EVOO on medium heat. Add pepitas and cook, stirring occasionally, until pepitas are golden brown and begin to make a popping sound, 5–10 minutes.
Transfer to a paper towel-lined plate to drain, then into a small bowl.
Toss with garam masala, coriander, and ½ teaspoon pepper.
Finely grate 2 teaspoons lemon zest into a large bowl, then squeeze in 2 tablespoons lemon juice, and whisk in remaining 2 tablespoons oil.
Add Brussels sprouts and spiced pepitas, and toss to coat.
Season with salt and pepper to taste.
Fig & Bangers Dutch Baby
A Dutch Baby is a large, oven-baked pancake, sometimes called a German pancake or Dutch baby pancake. Known for its custardy center and crisp, puffed-up edges, it might have German origins, but it’s a very American dish that dates to about 1900, almost like a giant popover.
A few notes: Prepare the topping while the Dutch Baby rests. The honey-butter nuts will harden when cool, so prepare them just before serving.
For the Dutch Baby
1¾ cups (8¾ ounces) all-purpose flour
1 tablespoon sugar
½ teaspoon table salt
1½ cups milk
6 large eggs
3 tablespoons unsalted butter
Banger Topping
1 tablespoon lemon juice
½ teaspoon table salt, divided
1 tablespoon extra-virgin olive oil
Fresh spinach, torn into ½-inch pieces, about 2 cups, loosely packed
2 Irish banger sausages, casings removed and cooked well, crumbled
1 cup fresh figs, cut into bite-sized pieces
4 ounces goat cheese, crumbled, about 1 cup
1 tablespoon unsalted butter
1 teaspoon honey
Pinch cayenne pepper (if you like heat)
¼ cup pecan or walnut pieces
Whisk flour, sugar, and salt together in large bowl.
Whisk milk and eggs together in second bowl.
Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
Adjust oven rack to lower-middle position.
Melt butter in a 12-inch oven-safe nonstick skillet over medium-low heat. Cast iron works well.
Add batter to skillet, immediately transfer to oven, and set oven to 375℉. degrees.
Bake until the edges are deep golden brown and the center is beginning to brown, 30–35 minutes. Gently transfer Dutch Baby to a cutting board.
Let cool for at least 5 minutes. (Dutch Baby will deflate.)
For the Topping:
While the Dutch Baby rests, combine lemon juice and ¼ teaspoon salt in a bowl.
Whisking constantly, slowly drizzle in oil.
Add fresh spinach and toss well to coat; set aside.
Remove casings from bangers and brown Cook bangers in sauce pan,
Arrange cooked bangers evenly on top of Dutch Baby.
Arrange figs on top of bangers.
Mound spinach in center of Dutch Baby.
Sprinkle with goat cheese.
Heat butter, honey, cayenne, and remaining ¼ teaspoon salt in small skillet over medium-high heat.
When butter is melted, add nuts and cook, stirring frequently, until they are lightly browned, 1–2 minutes.
Immediately spoon nuts and any extra honey-butter mixture in skillet over Dutch Baby.
Cut into wedges and serve.
This article originally appeared in the October 2025 issue.
