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Fig and cinnamon streusel cake
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250g unsalted butter, very soft, plus extra for greasing
325g light brown muscovado sugar
4 large eggs
2 tsp vanilla extract
2 tsp ground cinnamon
350g figs, sliced
1 tsp baking powder
300g plain flour
50g jumbo rolled oats
1. Preheat the oven to 180˚C, gas mark 4. Grease a 20cm square cake tin and line with baking parchment. Beat 200g butter with 275g sugar in a large mixing bowl. When pale and fluffy, add the eggs one by one, beating well between each addition. Stir in the vanilla, 1 tsp ground cinnamon and 250g sliced figs. The figs will break down slightly upon stirring. Sift over the baking powder and 250g flour and fold in to make a stiff batter. Spoon into the tin and smooth the top.
2. In the same, unwashed mixing bowl, quickly combine the remaining 50g butter, 50g sugar, 1 tsp cinnamon, 50g flour and the oats with your fingers, rubbing together to make a crumble. Scatter the remaining 100g sliced figs over the cake, then lightly scatter with the crumble mixture.
3. Bake for 1 hour 10 minutes–1 hour 20 minutes, until golden and firm in the centre. Cover loosely with foil if the top browns too quickly. Leave to cool in the tin set on a wire rack. Serve warm or at room temperature.
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in September 2017.