Moist and delicious Almond Cake sweetened with honey and studded with fresh figs and sliced almonds.
This Fig & Honey Almond Cake is deliciously moist and simple to make. It’s filled with fresh figs, sweetened with honey, and topped with sliced almonds.
The perfect treat to enjoy with a warm beverage. This Fig & Honey Almond Cake is perfectly moist and tender with a light crumb.
This recipe is also super simple to make! No complicated layering or frosting steps required.
I recommend serving the cake with a dusting of powdered sugar and side of homemade whipped cream for the best decadent dessert.
How to make Fig & Honey Almond Cake:
- Preheat the oven to 325°F. Lightly grease a 9-inch round cake pan with baking spray. Line the bottom with parchment paper and lightly grease the parchment paper.
- In a small bowl, whisk together the flour, almond flour, baking powder, salt, and baking soda.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and honey on medium-high until light and fluffy, about 3-4 minutes. Beat in the greek yogurt until combined. With the mixer on low, add the eggs one at a time, beating well after each one, stopping to scrape down the bowl as needed. Beat in the vanilla and almond extract until just combined.
- With the mixer on low, gradually add in the flour mixture, beating just until combined. Pour the batter into the prepared pan, smoothing it into an even layer. Scatter the figs over top, lightly pressing them into the batter. Sprinkle the top with sugar.
- Bake for 35-40 minutes or until a wooden pick inserted in the center comes out clean. After 20 minutes, scatter over the almonds then place back in oven to finish the baking time. If the almonds start to brown too quickly you can cover with foil. Allow cake to cool in the pan for 10 minutes before carefully transferring to a wire cooling rack.
- Serve cake with a dusting of powdered sugar and whipped cream on the side. Enjoy!
Why you’ll love this Fig & Honey Almond Cake:
- Perfectly moist and tender with a light crumb
- Simple and easy to make
- 100% sweetened with honey
- Oh so delicious!
Frequently asked questions:
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, but you might have success with substituting the flour with a gluten-free all-purpose 1:1 flour. Let me know if you try this out!
Can I make this recipe vegan?
I have not tested a vegan version of this recipe. Since this recipe relies heavily on eggs, I am not sure if it would work with an egg substitute. You can make this recipe dairy-free by substituting the greek yogurt with a dairy-free yogurt.
If you’re looking for more cake recipes, you’ll also love this Cinnamon Swirl Chocolate Chip Coffee Cake, this Vegan Lemon Cake, and this Vegan Carrot Cake.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Moist and delicious Almond Cake sweetened with honey and studded with fresh figs and sliced almonds.
- 1 cup (145g) all-purpose flour
- ½ cup (54g) almond flour
- 1 tsp baking powder
- ½ tsp kosher salt
- ¼ tsp baking soda
- ¾ cup butter, room temperature
- ½ cup (170g) honey
- ¼ cup (58g) plain greek yogurt
- 4 large eggs, room temperature
- 1 tsp almond extract
- 1 tsp vanilla extract
- ½ cup fresh figs, quartered
- ½ cup sliced almonds, for topping
- Raw/turbinado sugar, for topping
- (Optional, for serving) Powdered sugar and whipped cream
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Preheat the oven to 325°F. Lightly grease a 9-inch round cake pan with baking spray. Line the bottom with parchment paper and lightly grease the parchment paper.
-
In a small bowl, whisk together the flour, almond flour, baking powder, salt, and baking soda.
-
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and honey on medium-high until light and fluffy, about 3-4 minutes. Beat in the greek yogurt until combined. With the mixer on low, add the eggs one at a time, beating well after each one, stopping to scrape down the bowl as needed. Beat in the vanilla and almond extract until just combined.
-
With the mixer on low, gradually add in the flour mixture, beating just until combined. Pour the batter into the prepared pan, smoothing it into an even layer. Scatter the figs over top, lightly pressing them into the batter. Sprinkle the top with sugar.
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Bake for 35-40 minutes or until a wooden pick inserted in the center comes out clean. After 20 minutes, scatter over the almonds then place back in oven to finish the baking time. If the almonds start to brown too quickly you can cover with foil. Allow cake to cool in the pan for 10 minutes before carefully transferring to a wire cooling rack.
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Serve cake with a dusting of powdered sugar and whipped cream on the side. Enjoy!
