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.
Don’t be afraid to go 100% whole grain when it comes to bundt cake; we use all spelt flour here—no refined all-purpose flour—with amazing results. The nutty-tasting flour amplifies the flavors of the butter, warm spices, and vanilla.