Lemon Fig Yogurt Snacking Cake

If you are lucky to find fresh figs at your local market, this is the cake to bake them in. My Lemon Fig Yogurt Snacking Cake is moist and made with fresh figs, and is the perfect morning or late afternoon snack. The honey and yogurt give sweetness and a dense crumb to this delicious dessert.

I love figs, but if they aren't ripe, it is like eating a mealy apple or peach that has no flavor. Am I right? You have to get figs at their peak and store them properly after you buy them. I thought I had missed fig season when I saw them at the store one day and gone the next. So, recently I purchased two containers of figs when I saw them at the market. I wasn't sure when I'd see them again. They seem to go so quickly.

I made this delicious little cake for my husband and me. We enjoyed it with our morning coffee and have snacked on it late in the day for a sweet afternoon treat. It didn't last long, that is for sure. If you have leftover figs, you can decorate the top of the cake, as I did. It makes for a pretty presentation. Or you can pour the graze right on the top of the cake. Either way, you can't go wrong. Enjoy!

Until next time, friends! XO

Lemon Fig Yogurt Snacking Cake

1/2 cup vegetable oil

1 egg

1 5.3 ounces container of plain or vanilla Greek yogurt (I used Light and Fit)

1 teaspoon vanilla extract

1/4 cup honey

1 1/2 cups of all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon of Kosher salt

1/2 cup sugar

1/2 teaspoon ground cinnamon

8 ounces of fresh Black Mission figs, stems removed, sliced and chopped

Zest from one small to medium-sized lemon

Extra sliced figs for garnish, optional

For Glaze:

1/3 cup or more of powdered sugar

1 teaspoon vanilla extract

1 tablespoon of cream

Preheat oven to 350°, and position the rack in the middle of the oven. Grease a 9-inch (or close to it) loaf pan with unsalted butter. In a large mixing bowl, whisk together the oil, yogurt, vanilla extract, and egg. In a separate bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients, and mix well to combine. Add the lemon zest, and gently fold in the figs into the batter.

Pour the batter into the prepared loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan before turning it out. Top with sliced figs and drizzle with vanilla glaze.

For the glaze, combine the powdered sugar with the vanilla and cream. Whisk together to break up the lumps of powdered sugar. If too runny, add some extra powdered sugar.