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Makes 12 servings
Crumb Topping:
2/3 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup butter, at room temperature
Cake:
3/4 cup finely chopped Blue Ribbon Orchard Choice or Sun-Maid
Calimyrna or Mission Figs, stems removed
1/4 cup chopped, toasted pecans or walnuts
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, at room temperature
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
2 large eggs
1 cup sour cream
To make crumb topping, combine flour
and sugars in small bowl. Cut in butter with pastry blender
or fork until crumbly; reserve. To make cake, preheat oven
to 350°F. Generously grease 9-inch springform pan. In
small bowl, mix figs, pecans, brown sugar and cinnamon. In
separate bowl, mix flour, baking powder, soda and salt. Beat
butter in large bowl of electric mixer on medium to high speed
until creamy. Gradually add granulated sugar and beat until
light and blended. On low speed, beat in vanilla and eggs,
one at a time. Alternately beat flour mixture and sour cream
into batter. Stir 1 cup batter into fig mixture. Spoon plain
batter in bottom of pan. Spoon small mounds of fig batter
on plain batter; carefully spread to even layer. Sprinkle
crumb topping over top. Bake for 55 to 60 minutes or until
pick inserted in center comes out clean. Cool in pan on rack
for 15 minutes. Remove side of pan. Serve warm or at room
temperature. Cut into wedges.
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The
Ultimate Fig Lovers