Figgy Orange Streusel Cake

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Nutrition Info

Fiber Rich

Makes 12-16 servings

Ingredients

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

Directions

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.

amount per serving

Calories 342
% Calories from Fat 30%
Fat 12
Cholesterol 63
Protein 5
Carbohydrates 55
Fiber 4
Iron 2
Sodium 278
Calcium 95
Potassium 237