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Fig and Walnut Coffee Cake Topped with Caramelized Figs

Yields12 ServingsPrep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

 0.50 cup butter (softened)
 0.50 cup Fructevia
 2 large eggs (lightly beaten)
 1 tsp vanilla
 1 cup sour cream
 1 cup whole wheat pastry flour
 1 cup all-purpose flour
 1.50 tsp baking powder
 0.50 tsp baking soda
 0.50 tsp salt
 1 cup walnuts (chopped)
 0.50 cup dried figs (chopped, 6 whole)
 1 tsp cinnamon
 0.50 tsp ground cardamom
 1 tsp nutmeg
 0.50 cup Fructevia
 Caramelized Figs
 3 Whole Fresh Figs (thinly sliced)
 1 tbsp butter
 1.50 tsp Fructevia
 White Chocolate Drizzle (optional)
 0.75 cup Fructevia
 0.25 cup cornstarch
 2 tbsp heavy cream
 1 tsp orange extract
 1 tbsp white chocolate (optional)
1

Preheat oven to 350° F, then prepare an 8-inch square pan for nonstick baking.

2

Cream butter in a large mixing bowl and gradually add Fructevia and beat at medium speed for 3 minutes.

3

Add lightly beaten eggs and vanilla, mix until eggs are thoroughly incorporated.

4

Add sour cream and mix until combined. The mixture may look curdled at this point but that’s not a problem.

5

In large mixing bowl whisk flours, baking powder, baking powder, and salt.

6

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.

7

Spread half of batter in prepared pan.

8

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.

9

Top with remaining batter and sprinkle remaining walnut mixture over the top.

10

Bake in preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.

11

Cool on wire rack for 10 and then turn out onto a serving plate.

For the Caramelized Figs
12

Melt the butter in a small skillet over medium-high heat.

13

Add the thinly sliced figs in an even layer and then sprinkle with the Fructevia and let them brown for 1 ½ minutes.

14

With a spatula turn figs over and let them brown for another 1 ½ minutes.

15

Remove to a small paper towel lined plate and cool to room temperature.

For the Optional White Chocolate Drizzle
16

Combine the Fructevia, cornstarch, heavy cream and water in a small saucepan over medium heat.

17

Stir constantly until ingredients are thoroughly incorporate.

18

Add orange extract and white chocolate and stir until smooth.

19

Cool slightly and drizzle over coffee cake.

Notes
20

To keep figs from sticking to the knife when chopping, lightly spray both sides of the knife with nonstick cooking spray.

21

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.

Nutrition Facts

Serving Size 1 serving

Servings 0

Amount Per Serving
Calories 40
% Daily Value *
Total Fat 2g4%

Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 5mg2%
Sodium 15mg1%
Net Carbohydrate 5g2%

Dietary Fiber 0g
Sugars 3g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.