Spiced Honey Cake with Caramelized Figs Recipe

Mmmmm…. summertime…  the best thing about cakes is that there are really a variety of cakes that are great for different occasions. You can have birthday cake, wedding cake, rainy Sunday afternoon cake and my favorite summer picnic cake! Think about: checked table cloth, picnic basket, romantic encounter and spiced honey cake top with caramelized figs. We have to thank @drdavid for pointing us to this recipe; as he is a doctor, I’m going to keep on pretending that its healthy.

http://www.chow.com/recipes/28254-spiced-honey-cake-with-caramelized-figs?tag=main_body;item-Recipe-28254

INGREDIENTS

For the cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground clove
  • 1/2 C zested orange
  • 1 1/2 cups honey
  • 3/4 cup vegetable oil
  • 1/2 cup strongly brewed coffee
  • 1/2 cup granulated sugar
  • 3 large eggs, at room temperature

For the topping:

  • 2 tablespoons unsalted butter (1/4 stick)
  • 2 pints Mission figs, halved (about 2 pounds)
  • 1/2 cup honey liqueur, such as Bärenjäger
  • 1 tablespoon honey
  • 2 T Balsamic Vinegar
INSTRUCTIONS
  1. For the cake:
  2. Heat the oven to 325°F and arrange a rack in the middle. Coat a 10-inch springform pan with butter; set aside.
  3. Whisk together flour, baking powder, cinnamon, salt, and clove in a large bowl to break up any lumps and aerate; set aside. Whisk together honey, oil, coffee, sugar, and eggs in another large bowl until eggs are broken up and mixture is smooth and combined. Add dry mixture to wet and stir just until combined. Add orange zest.
  4. Pour batter into the prepared pan and bake until golden and a toothpick inserted in the middle comes out completely clean, about 1 hour and 20 minutes. Remove from the oven, transfer cake to a rack, and let cool in the pan for 10 minutes. Then run a knife around the inside perimeter of the pan and remove the springform ring.
  5. For the topping:
  6. While the cake is cooling, add the butter to a large frying pan over medium-high heat. When the foaming subsides, add the figs cut side down. Cook undisturbed until browned, about 5 minutes.
  7. Add the liqueur, honey & balsamic, stir to coat the figs, and cook until the syrup is golden brown and the figs are soft but still intact, about 10 minutes. Top the cake with the fig mixture and serve.

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