27 Nov Fig and Walnut Coffee Cake Topped with Caramelized Figs
Preheat oven to 350° F, then prepare an 8-inch square pan for nonstick baking.
Cream butter in a large mixing bowl and gradually add Fructevia and beat at medium speed for 3 minutes.
Add lightly beaten eggs and vanilla, mix until eggs are thoroughly incorporated.
Add sour cream and mix until combined. The mixture may look curdled at this point but that’s not a problem.
In large mixing bowl whisk flours, baking powder, baking powder, and salt.
Next, add the flour into the creamed mixture in three batches, scrape down the sides of the bowl as necessary and mix until thoroughly combined, making sure not to over mix.
Spread half of batter in prepared pan.
Combine walnuts, cinnamon, cardamom, nutmeg and Fructevia in a small bowl, then sprinkle half over the batter, then add the chopped dried figs over top.
Top with remaining batter and sprinkle remaining walnut mixture over the top.
Bake in preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
Cool on wire rack for 10 and then turn out onto a serving plate.
Melt the butter in a small skillet over medium-high heat.
Add the thinly sliced figs in an even layer and then sprinkle with the Fructevia and let them brown for 1 ½ minutes.
With a spatula turn figs over and let them brown for another 1 ½ minutes.
Remove to a small paper towel lined plate and cool to room temperature.
Combine the Fructevia, cornstarch, heavy cream and water in a small saucepan over medium heat.
Stir constantly until ingredients are thoroughly incorporate.
Add orange extract and white chocolate and stir until smooth.
Cool slightly and drizzle over coffee cake.
To keep figs from sticking to the knife when chopping, lightly spray both sides of the knife with nonstick cooking spray.
When spreading the coffee cake batter into the pan use an angled spatula or the back of a large spoon. Once again, a light spritz of nonstick spray on your utensil helps spread the batter evenly and into the corners.
Ingredients
Directions
Preheat oven to 350° F, then prepare an 8-inch square pan for nonstick baking.
Cream butter in a large mixing bowl and gradually add Fructevia and beat at medium speed for 3 minutes.
Add lightly beaten eggs and vanilla, mix until eggs are thoroughly incorporated.
Add sour cream and mix until combined. The mixture may look curdled at this point but that’s not a problem.
In large mixing bowl whisk flours, baking powder, baking powder, and salt.
Next, add the flour into the creamed mixture in three batches, scrape down the sides of the bowl as necessary and mix until thoroughly combined, making sure not to over mix.
Spread half of batter in prepared pan.
Combine walnuts, cinnamon, cardamom, nutmeg and Fructevia in a small bowl, then sprinkle half over the batter, then add the chopped dried figs over top.
Top with remaining batter and sprinkle remaining walnut mixture over the top.
Bake in preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
Cool on wire rack for 10 and then turn out onto a serving plate.
Melt the butter in a small skillet over medium-high heat.
Add the thinly sliced figs in an even layer and then sprinkle with the Fructevia and let them brown for 1 ½ minutes.
With a spatula turn figs over and let them brown for another 1 ½ minutes.
Remove to a small paper towel lined plate and cool to room temperature.
Combine the Fructevia, cornstarch, heavy cream and water in a small saucepan over medium heat.
Stir constantly until ingredients are thoroughly incorporate.
Add orange extract and white chocolate and stir until smooth.
Cool slightly and drizzle over coffee cake.
To keep figs from sticking to the knife when chopping, lightly spray both sides of the knife with nonstick cooking spray.
When spreading the coffee cake batter into the pan use an angled spatula or the back of a large spoon. Once again, a light spritz of nonstick spray on your utensil helps spread the batter evenly and into the corners.
