Fig & Almond Bundt Cake

Total Time
Prep 15 mins
Cook 45 mins

Fresh figs, almonds make this a wonderfully sweet and rich cake. No frosting needed. If you want you can dust with powdered sugar.

Ingredients Nutrition


  1. Grease and flour a 9-inch Bundt pan.
  2. In a food processor pulse with a metal blade almonds to a fine crumb add flour, baking powder, cinnamon, and salt pulse to mix and lighten.
  3. Beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
  4. In a mixer at low speed, beat flour into egg mixture a little at a time, alternating with orange juice. Stir in figs. Spoon batter into prepared baking pan; smooth top.
  5. Bake cake at 350° for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool fig cake in pan on rack for about 5 minutes; remove from pan to rack to cool completely. Dust with powdered sugar if desired.
Most Helpful

4 5

The cake was delish, but although I used a cup of chopped fresh figs (unpeeled) it did not taste particularly figgy. Maybe the almond was too strong a flavor. People raved about it and scarfed it up all the same!

4 5

Very easy to make, unusual flavour, my wife loves it.
We have more figs and oranges in the garden than we can eat,( I only wish my mangos' were as productive). This is one way of using them. I think that this cake will freeze well. A whole cake is too much for my wife in one go. Being diabetic I can't eat it; just cook it. Thanks Rita, another of your super recipes saved for the future.

4 5

I just made this recipe with some fresh figs I scored last week - it smells amazing, we'll eat it at holiday brunch tomorrow...
And here's a bit of information: 1 cup of whole almonds is the equivalent of 1 1/2 cups of almond meal (available at Trader Joes) which is what I used. 1 cup of chopped figs is about 7 plump ones. PEEL (they were green on the outside, not black) before you chop or puree them! I used a hand blender and pureed the figs, as they were extremely soft. I made a couple of slight changes: I used half butter, half oil, I was heavy-handed with the vanilla and the cinnamon but only a bit and I used half unbleached and half white whole wheat flour.
This may be the second time I have used a bundt pan in my life - be sure to grease and flour well. I followed baking and cooling directions to the letter, and this baby slid right out onto the cooling rack.

I will be back to let you know how everyone liked it!