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Perfect Brown Butter Fig Cake Recipe with Cardamom Glaze and Toasted Almonds

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A moist and tender fig cake with a nutty brown butter flavor, topped with toasted almonds and drizzled with a fragrant cardamom glaze. This cake balances soft, chewy figs with a crunchy almond topping for a comforting yet sophisticated dessert.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned
  • 1 cup (150g) fresh figs, chopped (or soaked dried figs)
  • 1/4 cup (30g) sliced almonds, toasted
  • 1 1/2 cups (180g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) sour cream
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Cardamom Glaze: 1 cup (120g) powdered sugar
  • 1/2 teaspoon freshly ground cardamom
  • 2–3 tablespoons milk

Instructions

  1. Brown the butter: Melt 1/2 cup unsalted butter in a medium saucepan over medium heat, stirring frequently until golden brown and nutty, about 5 minutes. Remove from heat and let cool slightly.
  2. Prepare the figs: Chop 1 cup fresh figs into small pieces. If using dried figs, soak in warm water for 10 minutes, drain, then chop.
  3. Mix dry ingredients: In a large bowl, whisk together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
  4. Combine wet ingredients: In another bowl, beat 3/4 cup sugar and 2 eggs until pale and fluffy. Stir in the cooled brown butter and 1/2 cup sour cream until smooth.
  5. Make the batter: Gradually fold dry ingredients into wet mixture with a spatula until just combined, avoiding overmixing.
  6. Add figs: Gently fold chopped figs into the batter, distributing evenly without breaking them up.
  7. Prepare the pan: Grease an 8-inch round cake pan and pour in the batter. Smooth the top.
  8. Toast almonds: While preheating oven to 350°F (175°C), toast 1/4 cup sliced almonds in a dry skillet over medium heat until golden and fragrant, about 5 minutes. Sprinkle evenly over the batter.
  9. Bake the cake: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and almonds are lightly browned.
  10. Cool the cake: Let cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  11. Make the cardamom glaze: Whisk together 1 cup powdered sugar, 1/2 teaspoon ground cardamom, and 2-3 tablespoons milk until smooth and pourable.
  12. Glaze and serve: Drizzle glaze over cooled cake and let set for a few minutes before slicing.

Notes

Watch the brown butter carefully to avoid burning; remove from heat when it reaches a warm amber color with a nutty aroma. Toast almonds separately to prevent burning and maintain crunch. Fold figs gently to keep them chunky. If figs are very juicy, the cake may need extra baking time. Use room temperature eggs for better batter texture. Adjust milk in glaze for desired consistency.

Nutrition

Keywords: brown butter fig cake, cardamom glaze, toasted almonds, fig cake recipe, easy fig cake, nutty cake, moist cake, gluten-free option, dairy-free option

Find it online: https://tablemira.com/perfect-brown-butter-fig-cake-recipe-with-cardamom-glaze-and-toasted-almonds/