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Figgy Orange Streusel Cake Streusel 1/2 cup oats 1/3 cup all-purpose flour 1/3 cup pecans 1/4 cup packed brown sugar 1/4 cup cold butter Cake 1/2 cup butter, softened 1 1/4 cups granulated sugar 3 eggs 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon each ground cinnamon, ginger, nutmeg and salt 1 1/4 cups buttermilk 1 1/2 cups Blue Ribbon® Orchard Choice® or Sun-Maid® Figs, stemmed and coarsely chopped 1 tablespoon grated orange zest
Streusel: preheat oven the 350°F. Grease and flour a 10-inch tube pan. Combine all ingredients for streusel in food processor. Pulse just until chunky (or chop nuts and mix with other ingredients). Set aside. Cake: Beat butter and sugar in large bowl until creamy. Beat in eggs, one at a time. Combine flour, baking powder, baking soda, spices and salt. Add to butter mixture alternating with buttermilk making 3 additions of flour mixture and 2 of buttermilk. Stir in figs and zest. Spread half of batter in prepared pan; sprinkle with half the streusel. Spread remaining batter on top; sprinkle with remaining streusel. Bake in center of 350°F oven for 50-60 minutes, or until cake tester inserted in center comes out clean. Cool in pan on rack for 20 minutes, then remove and serve warm or cool. Makes 12-16 servings---------- |