muffins Archives - rebbetzin unplugged

Have you ever tasted fruit so delicious that it made you stop and think about how blessed we are to have such goodness? Once in the city of Siena, in central Italy’s Tuscan region, I had such an experience. And that’s how this irresistable fig cake recipe eventually came about!

It was with some fresh figs at peak season. It was actually the first time I had fresh figs, so now my standard is very high. As I stood in what is regarded as one of the most beautiful public squares in Europe, Piazza del Campo, I was overwhelmed with gratefulness to G-d for such a pure and natural treasure. I’ve captured that beautiful memory of that exquisite taste in this new fig cake recipe!

Slice of Fig Cake by the Rebbetzin Unplugged

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Irresistable Fig Cake

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Prep Time 10

Cook Time 40

Total Time 50

Servings (9 inch round cake)

Calories 268

This fig cake is sure to become one of your seasonal family favorites!

Ingredients

Cake

3 eggs
1 1/2 cups sugar
3/4 cups vegetable oil
5 whole figs
1 cup flour
1/2 packet baking powder (1 1/4 teaspoons or 5 grams)
pinch of salt

Instructions

In a mixer, beat eggs well with sugar and vegetable oil
Slice figs in half lengthwise and scoop out the pulp with a spoon.
Add figs and mix well. (The edible skin is not used in this recipe).
Add flour, baking powder and salt and continue to mix for three minutes.
Line your baking pan of choice with baking paper to make for easy clean-up.
Pour into the pan, using a rubber spatula to get every delicious drop.
Bake at 350F / 170C for 40 minutes. Check for doneness with a toothpick. If needed, continue to bake in increments of 5 – 10 minutes.

Notes

Bakes well in any shape cake or muffin pan.

Calories: 268kcal

Course: Dessert

Cuisine: American

Keyword: cake, cupcakes, dessert, fig, muffins, Rosh Hashana, Shabbat

Nutrition

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This apple cinnamon crumb cake has been one of my family’s favorites since I can remember. It has a delicious topping that can be used for many flavors of cake. This cake is so absolutely delicious, it can even be served on its own without the topping.

🤍 Many of you ask which products I use and recommend. This post contains some of my affiliate links for “making every day the best day” while cooking, entertaining and living life. If you buy something through one of these links, you won’t pay a penny more, but I’ll get a small commission which helps keep the lights on. Thanks!

And this recipe can easily be doubled and freezes extremely well. So double the recipe and make one with the topping and one without, and you’ve got two different cakes as easy as 1, 2, 3!

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Apple Cinnamon Crumb Cake & Muffins

4.34 from 3 votes

Prep Time 10

Cook Time 50

Total Time 1

Servings (9 inch round cake)

Calories 389

Ingredients

Cake

3 eggs
1 1/2 cups sugar
3/4 cups vegetable oil
1 cup flour
1/2 packet baking powder (1 1/4 teaspoons or 5 grams)
pinch of salt
pinch of cinnamon (optional)
1 1/2 apples ((I eat the other half 😉))

Crunch Topping

1 cup dark or light brown sugar ((We don't have that here, so I use Moscovado Sugar))
4 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons vegetable oil

Instructions

Beat eggs well with sugar and vegetable oil
Add flour, baking powder, salt and cinnamon and mix for two minutes.
While cake batter is mixing, peel and thinly slice an apple. Cut the slices in thirds.
Line your baking pan with baking paper to make for easy clean-up.
Pour into the pan of your choice and add the apple slices on top. With a rubber spatula or the back of a spoon, gently press the apple slices a bit into the batter. They should not be completely submerged.
Crunch Topping (optional):
Combine flour and cinnamon
Add brown sugar
Mix by hand until thoroughly combined
Sprinkle generously on top of cake
Bake at 350F / 170C for 50 minutes. Check for doneness with a toothpick. If needed, continue to bake in increments of 5 – 10 minutes.