Nutritional Analysis per serving (8 servings)Powered by
This complexly flavored cake requires nothing more than a few turns of the whisk to make. It’s delicious on its own—with its crisp, honeyed crust and moist, aromatic crumb—but it’s even more tasty topped with caramelized figs.
1Heat the oven to 325°F and arrange a rack in the middle. Coat a 10-inch springform pan with butter; set aside.
2Whisk together flour, baking powder, cinnamon, salt, and clove in a large bowl to break up any lumps and aerate; set aside. Whisk together honey, oil, coffee, sugar, and eggs in another large bowl until eggs are broken up and mixture is smooth and combined. Add dry mixture to wet and stir just until combined.
3Pour batter into the prepared pan and bake until golden and a toothpick inserted in the middle comes out completely clean, about 1 hour and 20 minutes. Remove from the oven, transfer to a rack, and let cake cool in the pan for 10 minutes. Then run a knife around the inside perimeter of the pan and remove the springform ring.
For the topping:
1While the cake is cooling, add the butter to a large frying pan over medium-high heat. When the foaming subsides, add the figs cut side down. Cook undisturbed until browned, about 5 minutes.
2Add the liqueur and honey, stir to coat the figs, and cook until the syrup is golden brown and the figs are soft but still intact, about 10 minutes. Top the cake with the fig mixture and serve.
A hot cake plus cold frosting means cake death: soggy and ugly. Meg Ray, founder and owner of San Francisco’s Miette patisserie and confiserie, explains what you’re doing wrong when you’re frosting a cake. Plus, more importantly, what you should be doing right: using good tools, keeping the components at the right temperature, giving it a crumb layer, and more. Here's CHOW's basic yellow cake recipe to try out your new frosting skills on.
How to Make an Easy Carrot Cake with Cream Cheese Frosting
A multilayered carrot cake can be the crown jewel of the dessert table, but it takes a herculean effort to put together. In this episode of The Easiest Way, Amy Wisniewski of the CHOW Test Kitchen shows how you can avoid all that hassle and still end up with a beautiful, delicious cake. Follow along as she makes our Easy Carrot Cake with Cream Cheese Frosting recipe.
Frosting a Cake
Bury the crumbs.
Moist Carrot Cake
This carrot cake is incredibly moist and tender, and fragrant with cinnamon and nutmeg. Speckled with raisins and nuts (or not, if you prefer yours plainer), the cake is topped with a rich, tangy-sweet cream cheese frosting. Read more.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.