Wednesday, June 25, 2014
Yogurt Fig Cake
This treat actually came about through circumstance and accident. Over the weekend I met an old friend for brunch and stopped into a large gourmet market near the restaurant on my way home. I'd already noticed that the local fruit vendors had figs for sale but they were too soft and wilted. This market, however, had firm and perfectly ripe figs for sale and I couldn't resist buying them. But now that I had them, I wasn't sure what to do with them.
I've been meaning to try yogurt in a cake for a long time but hadn't gotten to it yet. So maybe having the full fat stuff was a sign I should finally bake a yogurt cake. The question of what kind of cake answered itself pretty quickly with a glance at the fresh figs and this became a very delicious accident and circumstance. And my verdict on baking with yogurt? Moist, tender...I may never bake without it ever again. Enjoy!
1 Cup sugar
1 Stick unsalted butter, at room temperature
1 Teaspoon vanilla
1 Container (approx. 7 oz.) Greek style yogurt
Zest of 1 lemon
2 Cups all purpose flour
2 Teaspoons baking powder
1 Teaspoon salt
1/4 Teaspoon cinnamon
Pinch of ground ginger
3 Fresh figs, quartered
In a separate bowl, sift together the flour, salt, baking powder, ginger and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Butter and flour a loaf pan (add parchment paper for easy removal) and pour in the batter.
Place the quartered figs along the top of the batter and press in slightly until only the tops are showing. Bake in a pre-heated 350 degree oven for approximately 50 minutes or until a toothpick comes out clean. Dust with powdered sugar before serving. Makes 10 servings.