Fresh-Fig Cake With Honey Cream-Cheese Frosting

Ingredients

Cake

• butter, for greasing the pan
• 3 cups all-purpose flour, more for flouring the pan
• 1 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.5 tsp ground cardamom
• 0.75 tsp baking soda
• 0.5 tsp fine sea salt
• 1.5 cups granulated sugar
• 4 large eggs
• 0.75 cups extra-virgin olive oil
• 2 tbsp buttermilk or plain yogurt
• 0.75 cups chopped fresh figs
• 0.75 cups fig jam
• 0.75 cups chopped pecans or walnuts

Frosting

• 12 tbsp unsalted butter, softened
• 2 cups cream cheese, softened
• 0.25 tsp fine sea salt
• 3 tbsp honey
• 1 tsp vanilla extract
• 3.67 cups confectioners’ sugar

Topping

• 1 cups sliced fresh figs

Instructions

1. Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
2. In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
3. Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
4. Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
5. Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
6. Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners’ sugar.
7. Remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides bare. Chill until ready to serve. Just before serving, top with sliced figs.