Almond Fig Cake

almond fig cake with forks

My almond fig cake made with Black Mission figs is a lovely, not too sweet coffee cake in the Mediterranean tradition that’s great for breakfast, snacking, or dessert.

fresh fig almond cake, with slice taken

almond fig cake is a Mediterranean style coffee cake

Perfect for late summer into fall, or whenever you happen to find fresh figs, which could be any time between June and October. When it comes to fresh figs, she who hesitates is lost ~ you might not see them a second time! Fresh figs are a delicacy that should never be passed up, so this easy almond fig cake recipe is a great one to have in your repertoire. Make it for friends, neighbors, office mates, or just for yourself ~ it stays moist for days.

where to find fresh figs

In season you might find figs at a local farmers market. Gourmet or specialty food stores carry them, check Whole Foods and Trader Joe’s. Very large food chains like Costco and Walmart carry them as well.

almond fig cake ready to bake

what you’ll need for an almond fig cake

  • fresh figs
    • fresh figs of any variety. I don’t recommend using dried figs for this cake.
    • Black Mission are my favorites, they have a deep dark purple skin and a stunning blush interior. The flavor is the best of all the figs, so keep an eye out for them.
    • Kadota figs have bright green skins and pretty deep pink interiors.
    • Brown Turkey have brownish purple skins with pin interiors.
    • Calimyrna are pale green with rust colored flesh.
  • butter
  • sugar
  • eggs
  • all-purpose flour
  • almond flour
    • almond flour tenderizes the cake, adds flavor, and moisture.
  • sour cream
    • sour cream makes baked goods extra moist.
  • cardamom
    • cardamom gives an unexpected soft warmth to the cake. You can substitute cinnamon. If you do use cinnamon I recommend using vanilla extract instead of almond extract.
  • almond extract
  • baking powder and salt
fig almond cake on cooling rack with fresh figs

what to expect

The cake is a European style cake, meaning it’s not too sweet, and is perfect for breakfast, day time snacking, and afternoon tea. It has a nice, soft texture (thanks almond flour and sour cream!) and stays nice and moist. If you want to serve it as a simple dessert, you might pair with whipped cream, creme fraiche, or heavy cream whipped with some softened mascarpone for a luxe topping. Whipped yogurt is another alternative.

how to store this cake

I store mine under my glass cake dome on the counter. You can cover with foil, but I don’t recommend plastic wrap as it can make the cake soggy.

almond fig cake with fresh figs

fig cake variations

Go a step further with the almond theme and sprinkle sliced almonds over the top of the cake before embedding your figs.

Other fruits to try while you’re waiting for fresh fig season: small plums or pears, rhubarb, or berries like strawberries or blackberries.

For a nut free cake omit the almond flour and use all regular flour. You can sub vanilla extract for the almond extract as well.

Use whole milk yogurt or ricotta in place of the sour cream.

For a gluten free cake replace the all purpose flour with a good gf baking mix. I like Bob’s Red Mill or King Arthur Flour’s products.

Cardamom gives this cake a wonderful unique flavor, but feel free to use cinnamon, or leave out the spice.

almond fig cake with forks

if you love almond fig cake I bet you’ll also love these

slicing an almond fig cake
almond fig cake with forks
4.80 from 5 votes

Almond Fig Cake

My almond fig cake is a lovely, not too sweet coffee cake in the Mediterranean tradition that's great for breakfast, snacking, or dessert. 
Course Dessert
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Yield 10 servings
Calories 326kcal
Author Sue Moran


  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar, plus more for sprinkling on surface of cake before baking.
  • 3 large eggs, at room temperature
  • 1 tsp almond extract
  • 1 tsp ground cardamom
  • 1 cup all purpose flour
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream (you can substitute full fat yogurt)
  • 12 ripe figs, sliced in half. Note: you may need more or less to fill the surface of your cake, depending on size of your fruit.


  • Preheat oven to 350F. Grease a 9-inch spring form pan and place a round of parchment on the bottom.
  • Cream the butter and sugar until light and fluffy, about 3-4 minutes. I do this in a stand mixer, but you can use electric beaters, or do it by hand if you prefer.
  • Beat in the eggs, one at a time, scraping down the bowl as necessary. Blend in the almond extract and cardamom.
  • In a separate bowl whisk together the all purpose and almond flours with the baking powder and salt.
  • With the mixer on low, add the flours to the creamed butter and sugar mixture, alternating with the sour cream, beginning and ending with flour. Mix just until well combined, but don't over beat.
  • When using a stand mixer I like to give the batter a final stir by hand to make sure everything is evenly incorporated. Spread the batter into your prepared pan.
  • Arrange the fig halves, cut side up, on top of the batter, pushing them gently into the batter just a bit. Sprinkle 1 tablespoon of granulated sugar evenly over the surface.
  • Bake for 45-50 minutes until puffed and golden. A toothpick inserted in the center should come out without wet batter on it (moist crumbs are fine.) I loosely tent the cake toward the end of baking if it seems to be browning too much.
  • I like to run a thin offset spatula around the edges to loosen the cake (any stray fig juices can get sticky) and then remove the springform sides of the pan about 5-10 minutes after the cake comes out of the oven.
  • Let cool before slicing.

Cook’s notes

Having butter and eggs at room temperature helps this batter come together. Check out my tips for bringing ingredients to room temperature quickly, here.


Calories: 326kcal | Carbohydrates: 43g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 87mg | Sodium: 86mg | Potassium: 234mg | Fiber: 3g | Sugar: 30g | Vitamin A: 521IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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  • Reply
    September 7, 2022 at 9:22 pm

    While I do have 12 ripe figs, I also have a gallon freezer bag of pulverized figs that my dad was going to make wine with but hasn’t…and I’m considering confiscating. It wouldn’t be as pretty with those figs, but how much of a substitution would you suggest? 1 cup? I ran them through the food processor.

    • Reply
      Sue Moran
      September 8, 2022 at 6:31 am

      I’m not sure pureed figs would work in this cake Lorine, but maybe you could put down half your batter, then some of the figs, more batter, and another layer of fig and give it a swirl. As for the amount, I’m only guessing at about a cup or a little more. Let us know how it works!

  • Reply
    Debbie in VA
    August 28, 2022 at 8:22 am

    5 stars
    Another winner! I greatly enjoy that you have so many good recipes that are not overly sweet. I can taste all the other flavors then! Great suggestion to use this cake for afternoon tea or breakfast. I made it for an after school treat for some teacher friends after the challenges of the first week the children went back, and every single one loved it! The whipped yogurt is a must! Next time, I will put sliced almonds on top as you suggested. It will be beautiful.

    Hadn’t ever made anything with figs before, so it was fun to bake with something new! I really look forward to your emails, Sue, and check them every day. This week I will bake your old fashioned peanut butter cake for the teachers. I’m sure it will be another winner!??

    • Reply
      Sue Moran
      August 28, 2022 at 5:23 pm

      Thanks Debbie, I’m pretty sure the peanut butter cake will be a hit 😉

  • Reply
    August 24, 2022 at 6:04 am

    4 stars
    This cake is delicious and easy. The fig juice seeping into the cake is mmmmm good!! Thanks for a another winner, Sue!

  • Reply
    August 20, 2022 at 11:31 am

    Thanks for your reply and I am reading lots of recipes to change up for this pre diabetic lifestyle. It’s just that I trust your judgement and suggestions, so I thought I’d ask. Your Mediterranean rcipies are terrific and we’ve been trying those before the diagnosis. Keep it up Sue, I think we all enjoy your food visions and recipes. Kind regards. PS the fig tree just keeps on give me in our yard. Fortunately, figs are good for me/us.

  • Reply
    August 19, 2022 at 7:22 pm

    I’ve just been diagnosed pre diabetes so I’m learning about subs for everything. Is it possible to use just almond flour in this recipe and I think I’ll try monkfruit for sweetener. I’m going to win this battle and eat my cake too! Thanks for your yummy recipes.

    • Reply
      Sue Moran
      August 20, 2022 at 5:44 am

      I haven’t tried that Donnamarie, these things can be tricky. I know there are recipes for this kind of cake using all almonds flour, but I’m not sure if they compensate with more eggs, or other ingredients. If you google almond fig cake, or fig almond cake you’ll see a few and maybe you can compare the ingredients. Good luck, I love your attitude!!

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