Figgy Orange Streusel Cake | Recipes

Figgy Orange Streusel Cake

(12) Ratings:
Prep Time:
Baking Time:
Makes:12 servings
Freezing:excellent

Sweet figs, zesty orange and a crisp and crumbly streusel topping make for one unforgettable cake combination. Serve it for a decadent afternoon snack.

Ingredients

Streusel

1/2 cup 125 mL Robin Hood® Oats
1/3 cup 75 mL Robin Hood Original All Purpose Flour
1/3 cup 75 mL pecans
1/4 cup 50 mL packed brown sugar
1/4 cup 50 mL butter, cold

Cake

1/2 cup 125 mL butter, softened
1 1/4 cups 300 mL granulated sugar
3 eggs
2 1/4 cups 550 mL Robin Hood Original All Purpose Flour
1 tsp 5 mL baking powder
1 tsp 5 mL baking soda
1/2 tsp 2.5 mL cinnamon
1/2 tsp 2.5 mL ginger
1/2 tsp 2.5 mL nutmeg
1/2 tsp 2.5 mL salt
1 1/2 cups 375 mL buttermilk
1 1/2 cups 375 mL chopped Mission or Calimyrna California Figs
1 tbsp 15 mL orange zest

Directions

  1. Preheat oven to 350ºF (180ºC). Grease and flour a 10" (4L) tube pan.
  2. Streusel: Combine all ingredients for streusel in food processor. Pulse just until chunky (or chop nuts and mix with other ingredients). Set aside.
  3. Cake: Beat butter and sugar in large bowl using an electric mixer until creamy. Beat in eggs, one at a time. Combine flour, baking powder, baking soda, spices and salt in a separate large bowl.  Add to butter mixture alternatively with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Stir in figs and orange zest. Spread half of batter in prepared pan; sprinkle with half the streusel. Spread remaining batter on top; sprinkle with remaining streusel.
  4. Bake in centre of preheated oven for 50 to 60 minutes, or until toothpick inserted in centre comes out clean. Cool in pan on wire rack for 20 minutes, then remove and serve warm or cool.

Nutritional Information

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