We are mere days away from autumn and there are almost no figs to be found on the farmer's market. They've had a good season this year, but I cannot help but be a little sad that they will not be available until next summer. Still, I have plenty stashed in my freezer, for sweet little treats like this one.
A lovely and soft cake, a rich fig jam swirl, and a wonderful crumb topping, like a little crown. What more could one want from a cake?
With all cakes of this type, I always say they are even better the next day. The flavours meld together, the crumb topping softens just a little, and the texture of the filling becomes even more prominent.
Kept in a sealed container, it will keep for days on the counter. That is also what makes it great for meal prepping, if you like to do that. And it is also great for lunch boxes, sans any icing sugar, to make it tidier.
Ingredients
For the coffee cake
130 grams plain flour
1 teaspoon baking soda
100 grams granulated sugar
50 grams toasted walnuts, ground
2 teaspoons apple cider vinegar
25 millilitres neutral oil
1 teaspoon vanilla bean paste
180 millilitres carbonated water
For the fig swirl
300 grams fresh, ripe figs
100 grams brown sugar
2 teaspoon cold water
1 teaspoon cornflour
For the crumb topping
20 grams vegan block butter, melted
20 grams granulated sugar
40 grams plain flour
Preparation
Start by making the fig filling. Purée the figs until completely smooth, pour into a heavy-bottomed pot, add in the sugar, and place over medium heat. Let it slowly come to a boil, stirring from time to time, and cook for about 15 minutes, until thickened.
While it will resemble jam, it should not reach the jam setting point.
Separately whisk together the cornflour and cold water, add them to the jam, and cook, stirring constantly, for about 5 minutes or so. Remove from the heat and let it cool down completely.
To make the cake batter, start by preheating the oven to 180°C. Line a small round, preferably deep, cake pan (13 cm) with baking parchment, bottom and sides.
A deeper cake pan works the best, because that way the cake can rise well, and there is plenty of room for the filling and crumb topping.
Next, sift the flour and baking soda together, add in the sugar and walnuts, and whisk to blend well. Separately whisk together all the wet ingredients, add them to the prepared dry ingredients, and mix until just combined.
There is no need to stir too much, as the batter comes together easily.
To make the crumb topping, melt the vegan block butter, add in the sugar and flour, and mix until big pieces of crumble form. Set briefly in the refrigerator.
Pour half of the cake batter into the prepared pan, add half of the fig filling, pour the remaining cake batter on top, and place it immediately in the preheated oven, for just 10 minutes, so the surface firms up slightly. After about 10 minutes or so, take the cake out of the oven, add the rest of the filling, followed by the crumb topping, and continue to bake for another 55-60 minutes, checking early on, so the cake stays soft. It does bake for a fairly long time, but do check it earlier.
Once baked, remove from the oven, and let it cool down completely in the pan. Serve with coffee. Yields 8 servings.
