Fresh Fig Coffee Cake

**This ingredient is available at Honey’s Farm Store, open Saturdays & Sundays year-round, 10am-4pm

Recipe by Rebecca Feldman, Honey’s Holistic Chef

Makes 8 servings


Ingredients:

  • 10–12 medium figs**, stemmed and sliced vertically (half for mixing in, half for the top)

  • 2 ½ cups super-fine, blanched almond flour

  • ¼ cup tapioca starch or arrowroot starch

  • ½ cup coconut sugar (gives a rich, caramel-like flavor)

  • 1 teaspoon baking powder

  • 1 ½ teaspoons ground cinnamon

  • ¼ teaspoon sea salt

  • 3 large eggs**, room temperature

  • ⅓ cup coconut oil**, melted and cooled (or melted ghee/butter)

  • ¼ cup unsweetened almond milk

  • 1 teaspoon pure vanilla extract


Directions:

  1. Preheat your oven to 350°F. Grease an 8-inch or 9-inch Pyrex pan (or round cake pan) and line the bottom with parchment paper.

  2. In a large bowl, whisk together the almond flour, tapioca starch, coconut sugar, baking powder, cinnamon, and sea salt until no lumps remain.

  3. In a separate medium bowl, whisk the eggs, melted coconut oil, almond milk, and vanilla extract until well combined.

  4. Pour the wet ingredients into the dry ingredients and stir with a spatula until a thick, smooth batter forms.

  5. Gently fold about half of your sliced fresh figs into the batter.

  6. Spread the batter evenly into your prepared pan. Arrange the remaining fig slices in a beautiful pattern across the top of the cake, pressing them very lightly into the batter.

  7. Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before slicing, as almond flour cakes are delicate while hot.