Spiced fig hazelnut cake has been my go-to dessert for cozy autumn evenings and special celebrations. I still remember the first time I made it, the kitchen filled with the most incredible aroma of cinnamon, nutmeg, and warm figs. It reminded me of my grandmother’s kitchen, a place always filled with love and delicious baking. This cake is wonderfully moist and tender, with the satisfying crunch of hazelnuts and the sweet, chewy bursts of fig. It’s so good, you might even want to serve it alongside some easy Cowboy Cream Cheese dip for a delightful contrast. Let’s get baking!
Why You’ll Love This Spiced Fig Hazelnut Cake
This cake is truly a showstopper, and I know you’ll adore it for so many reasons:
- Incredibly moist and tender crumb thanks to the perfect balance of ingredients.
- Rich, nutty flavor from finely ground hazelnuts that complements the figs beautifully.
- Warm, comforting spice blend that evokes cozy feelings, making it ideal for fall.
- Naturally sweet from the figs, reducing the need for excessive added sugar.
- It’s elegant enough for a dinner party but simple enough for a weeknight treat.
- Pairs wonderfully with a dollop of creamy Cowboy Cream Cheese spread.
- The aroma filling your kitchen as it bakes is simply divine.
- This Spiced Fig Hazelnut Cake is surprisingly easy to make, even for beginners.
Ingredients for Spiced Fig Hazelnut Cake
Gather these goodies for a truly special cake. I find using roasted hazelnuts really boosts the flavor, giving it that deep, nutty taste we all love. And don’t worry if your dried figs feel a bit tough; a quick soak makes them perfectly tender.
- 1 ½ cups (190 g) all-purpose flour – the cake’s foundation
- ½ cup (60 g) ground hazelnuts – for that rich, nutty depth
- 1 teaspoon baking powder and ½ teaspoon baking soda – for a lovely rise
- ½ teaspoon salt – to balance the sweetness
- 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves – the warm spice trio
- ¾ cup (150 g) brown sugar, packed – adds moisture and caramel notes
- ½ cup (120 ml) vegetable oil or melted butter – keeps the cake tender
- 2 large eggs – for binding and richness
- 1 teaspoon vanilla extract – enhances all the flavors
- ½ cup (120 ml) milk or buttermilk – adds moisture
- 1 cup (160 g) chopped dried figs – the sweet, chewy stars. Fresh figs work too!
- Optional Glaze: ¼ cup (60 ml) honey or maple syrup, 1 tablespoon lemon juice
- Chopped toasted hazelnuts for garnish – for that final crunch and visual appeal
How to Make Spiced Fig Hazelnut Cake
Let’s get this delicious cake into your oven! It’s a straightforward process, and the aroma alone will make you proud. Imagine the warm spices mingling with toasted hazelnuts – pure bliss!
- Step 1: Preheat your oven to 350°F (175°C). I like to grease and then line a 9-inch round cake pan with parchment paper. This ensures your beautiful cake won’t stick.
- Step 2: Prepare your figs. If you’re using dried figs and they feel a bit a bit tough, just soak them in warm water for about 10 minutes. Drain them well afterward.
- Step 3: In a medium bowl, whisk together your dry ingredients: the all-purpose flour, ground hazelnuts, baking powder, baking soda, salt, and all those wonderful spices – cinnamon, nutmeg, and cloves. This ensures everything is evenly distributed.
- Step 4: In a separate, larger bowl, whisk together the brown sugar, oil (or melted butter), eggs, and vanilla extract until you have a smooth, creamy mixture.
- Step 5: Pour in the milk or buttermilk and whisk again until the wet ingredients are perfectly combined.
- Step 6: Now, gradually add the dry ingredients from Step 3 into the wet mixture. Stir gently with a spatula. Be careful not to overmix; we want a tender cake, not a tough one. Just combine until you don’t see any dry flour streaks.
- Step 7: Gently fold in the chopped figs. Distribute them evenly throughout the batter so you get a delightful figgy bite in every slice. Think of it like adding little gems to your cake batter.
- Step 8: Pour the batter into your prepared cake pan, smoothing the top with your spatula.
- Step 9: Bake for 35–40 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. The kitchen will smell absolutely amazing!
- Step 10: Let the cake cool in the pan for about 10 minutes. This helps it set properly. Then, carefully invert it onto a wire rack to cool completely. This is a crucial step before glazing, just like you’d want your Cowboy Cream Cheese dip to be perfectly chilled before serving.
- Step 11: For the optional glaze, gently warm the honey (or maple syrup) with the lemon juice. Brush this lovely glaze over the cooled cake. Sprinkle generously with chopped toasted hazelnuts for a final flourish.
Pro Tips for the Best Spiced Fig Hazelnut Cake
I’ve baked this cake more times than I can count, and these little tricks make all the difference. They ensure your cake is perfectly moist, flavorful, and just downright delicious, every single time.
- Always use roasted hazelnuts. Their deeper flavor really elevates this cake. If you can’t find them pre-roasted, a quick toast in a dry skillet or oven brings out their best.
- Don’t skip the optional glaze! The honey or maple syrup brushed over the top adds a beautiful sheen and a subtle sweetness that pairs wonderfully with the spices.
- Soak your dried figs if they seem hard. This simple step guarantees tender, sweet pockets of fig throughout the cake, preventing any dry, chewy bits.
- Let the cake cool completely before glazing. Trust me on this one! A warm cake will just absorb the glaze, and you won’t get that lovely shiny finish.
What’s the secret to perfect Spiced Fig Hazelnut Cake?
The secret lies in the quality of your hazelnuts and figs, and not overmixing the batter. Gentle handling ensures a tender crumb, and using roasted nuts brings out a rich flavor that pairs beautifully with the warm spices and sweet figs, much like a well-balanced dip.
Can I make Spiced Fig Hazelnut Cake ahead of time?
Absolutely! This cake actually tastes even better the day after baking, as the flavors meld together. Simply let it cool completely, then store it in an airtight container at room temperature. It’s perfect for making ahead for parties.
How do I avoid common mistakes with Spiced Fig Hazelnut Cake?
The two biggest pitfalls are overmixing the batter, which leads to a tough cake, and not soaking dried figs if they’re hard. Be gentle when combining ingredients and give those dried figs a quick soak for ultimate tenderness.
Best Ways to Serve Spiced Fig Hazelnut Cake
This elegant cake is wonderful on its own, but I love serving it with a few simple accompaniments. A dollop of plain whipped cream or a scoop of vanilla bean ice cream is always a hit. For a delightful contrast in flavor and texture, consider pairing a slice of this warm, spiced cake with a side of easy Cowboy Cream Cheese dip. The cool, tangy cream cheese is a surprising and delicious partner to the rich, sweet cake. You could also serve it with a drizzle of extra honey or maple syrup, perhaps with a few extra toasted hazelnuts scattered on top for a bit more crunch.
Nutrition Facts for Spiced Fig Hazelnut Cake
Here’s a look at the nutritional highlights for a slice of this delightful cake. It’s a treat that offers a good balance of flavors and textures, perfect for enjoying any time.
- Serving Size: 1 slice
- Calories: 285
- Fat: 15g
- Protein: 5g
- Carbohydrates: 34g
- Fiber: 3g
- Sugar: 19g
- Sodium: N/A
Nutritional values are estimates and may vary based on specific ingredients used, like the type of oil or sweetener. For more information on nutritional guidelines, consult a registered dietitian.
How to Store and Reheat Spiced Fig Hazelnut Cake
Proper storage ensures this delightful cake stays fresh and delicious for days. Once your cake has completely cooled on the wire rack, it’s time to think about keeping it perfect. I usually store any leftovers in an airtight container at room temperature for about 3 to 4 days. This method works wonderfully for keeping the cake moist and flavorful, similar to how you’d keep your Cowboy Cream Cheese spread fresh.
If you find yourself with more cake than you can enjoy within a few days, don’t worry! This cake freezes beautifully. Wrap individual slices tightly in plastic wrap, then in aluminum foil. This double layer of protection helps prevent freezer burn. You can store it in the freezer for up to 3 months. When you’re ready to enjoy a slice, simply thaw it overnight in the refrigerator. For a warm treat, you can gently reheat a slice in a low oven (around 300°F or 150°C) for about 5-10 minutes, or until warmed through.
Frequently Asked Questions About Spiced Fig Hazelnut Cake
Can I use fresh figs instead of dried figs?
Yes, absolutely! If you can find ripe, fresh figs, they work wonderfully. You’ll likely need about 1 ½ to 2 cups of chopped fresh figs. They might make the batter a little wetter, but the cake will still bake beautifully, offering a slightly different texture and flavor profile. Just ensure they are chopped and evenly distributed, much like how you’d incorporate ingredients into an easy Cowboy Cream Cheese dip.
What kind of hazelnuts should I use?
I highly recommend using roasted hazelnuts for the best flavor. Roasting brings out their natural oils and intensifies their nutty, rich taste, which is perfect for this cake. If you buy raw hazelnuts, you can easily roast them yourself by spreading them on a baking sheet and toasting them in a 350°F (175°C) oven for about 10-15 minutes, until fragrant. Then, rub off the skins while still warm. For more on nuts, check out this guide to nuts and seeds.
How can I make this cake gluten-free?
To make this a gluten-free Spiced Fig Hazelnut Cake, you can substitute the all-purpose flour with a good quality gluten-free all-purpose baking blend that contains xanthan gum. Ensure the blend is designed for 1:1 substitution. Ground hazelnuts are already gluten-free, and the other ingredients are typically fine. You might find the texture slightly different, but it will still be delicious! For more gluten-free baking tips, visit Celiac Disease Foundation.
What’s the best way to store leftover Spiced Fig Hazelnut Cake?
Leftover cake, once completely cooled, should be stored in an airtight container at room temperature. It will stay wonderfully moist and flavorful for about 3-4 days. This is similar to how you’d keep a delicious Cowboy Cream Cheese spread fresh for enjoying over a few days. If your kitchen is very warm, you might consider refrigerating it, though it can slightly dry out the cake.
Variations of Spiced Fig Hazelnut Cake You Can Try
This delightful cake is wonderfully versatile, and I love experimenting with different twists! Here are a few ideas to inspire your next bake, whether you’re looking for dietary adjustments or new flavor profiles. You might even find these variations pair surprisingly well with a side of spicy Cowboy Cream Cheese dip for a sweet and savory experience.
- Gluten-Free Twist: Swap the all-purpose flour for a 1:1 gluten-free baking blend. Ground hazelnuts are naturally gluten-free, so this is an easy switch for those with gluten sensitivities. The texture will be slightly different but still delicious.
- Orange Zest Infusion: Add the zest of one large orange to the wet ingredients. This bright citrus note beautifully complements the figs and spices, adding a lovely fragrant dimension to the cake.
- Dairy-Free Option: Substitute the milk or buttermilk with a non-dairy alternative like almond milk or oat milk, and use vegetable oil or melted vegan butter. The result is a wonderfully moist cake suitable for a dairy-free diet.
- Fig Jam Filling: For an extra burst of fig flavor, spread a thin layer of fig jam over the batter before baking, or swirl it into the batter for a marbled effect.
Spiced Fig Hazelnut Cake: 1 Amazing Fall Treat
- Total Time: 1 hour
- Yield: 8-10 servings 1x
- Diet: Vegetarian
Description
A warm, fragrant Spiced Fig Hazelnut Cake that is moist, tender, and elegantly spiced. It combines the earthy richness of hazelnuts with the natural sweetness of figs and comforting spices. This cake is perfect for fall gatherings, afternoon tea, or any occasion calling for a touch of sophistication.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (60 g) ground hazelnuts (finely blended roasted hazelnuts)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup (150 g) brown sugar, packed
- ½ cup (120 ml) vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 ml) milk or buttermilk
- 1 cup (160 g) chopped dried figs (or fresh figs if available)
- Optional Glaze: ¼ cup (60 ml) honey or maple syrup, 1 tablespoon lemon juice
- Chopped toasted hazelnuts for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Chop dried figs. If they feel tough, soak them in warm water for 10 minutes, then drain well.
- In a bowl, whisk together flour, ground hazelnuts, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk together brown sugar, oil (or melted butter), eggs, and vanilla extract until smooth.
- Pour in the milk or buttermilk and whisk until the mixture is creamy.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Do not overmix.
- Gently fold in the chopped figs until evenly distributed throughout the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Optional glaze: Warm honey (or maple syrup) with lemon juice and brush it over the cooled cake. Sprinkle chopped toasted hazelnuts on top.
Notes
- Use ripe, sweet figs for the best flavor.
- Do not overmix the batter; it can make the cake dense.
- Soak dried figs briefly for a softer bite.
- Use roasted hazelnuts for a richer, deeper flavor.
- Let the cake cool completely before glazing to prevent sogginess.
- This Spiced Fig Hazelnut Cake improves in flavor after a day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cake
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 19g
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: N/A