Fresh Fig Coffee Cake is garden goodness

Garden fresh fig coffee cake

I never dreamed that I would ever be able to grow fresh figs until this move to southeast Pennsylvania. The climate here is warmer and the growing season longer. With a little winter protection my fig trees have thrived. As grocery produce goes they are a pricey commodity, so it’s a great example of why tending a small backyard garden is worth it. Here we are on the edge of November and these fresh figs are ripening fast and furious.

Once picked figs don’t last long. They are quite perishable. We love them sliced and caramelized in butter with goat cheese and balsamic glaze, but we can only eat so many that way. Simmering a large pot of figs with honey and orange yielded two nice jars of jam. Still so many figs, so I baked a fresh fig coffee cake recipe for you.

This is a dense fruit cake filled with toasted pecans, chopped dates, dried cranberries and the fresh figs. It’s flavored with cardamom, citrus zest and a little orange liqueur. It is a moist cake that is delicious for breakfast topped with plain Greek yogurt or can be served as an elegant after dinner dessert topped with whipped cream.