Coffee Cake

Coffee Cake

This Fig Coffee Cake is a delightful and unique twist on the classic coffee cake, featuring a sweet and crumbly topping made from fig bars. The fig bars add a lovely fruity flavor and a hint of cinnamon to the cake, making it a perfect choice for breakfast, brunch, or dessert. With its moist, tender crumb and flavorful topping, this coffee cake is sure to become a family favorite.

Ingredients

  • 1 1/2 c. All-Purpose Flour
  • 1 1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 2 Eggs
  • 1/3 c. Butter, melted and cooled
  • 3/4 c. Sugar
  • 1 tsp. M-K Pure Vanilla Extract
  • 1/2 c. Milk

Ingredients for Topping

Directions

  1. Prepare the Fig Topping: In a mixing bowl, combine the light brown sugar, 2 tablespoons of butter, M-K Ground Cinnamon, and crumbled fig bars. Set this mixture aside.
  2. Prepare the Cake Batter: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
  3. In another bowl, beat the eggs and then mix in the 3/4 cup of sugar and 1/3 cup of melted and cooled butter until well combined. Stir in the M-K Pure Vanilla Extract and milk.
  4. Gradually add the sifted dry ingredients to the wet ingredients and mix until the batter is well combined.
  5. Assemble the Cake: Pour half of the cake batter into a greased and lightly floured 8-inch pan. Sprinkle half of the fig topping evenly over the batter.
  6. Spread the remaining cake batter over the first layer and top it with the remaining fig topping, creating a crisscross pattern with the fig mixture.
  7. Bake: Bake the coffee cake in a preheated oven at 350°F (175°C) for approximately 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
  8. Serve: Allow the coffee cake to cool slightly before serving. It can be sliced and served warm or at room temperature.

Marion-Kay Ingredients