The Ultimate Fig Lovers
Cinnamon Crumb Cake

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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