So, this post is late as fig week has been over for awhile, but I can’t resist because this was the kind of cake that was super easy and so good that I kept sneaking back to slice just one more teeeeeeny sliver. But then I had slivered so much cake that there was only one full piece left, so my boys were pretty bent out of shape with me.
It’s also so simple that I after talking about the edits to the recipe that I’d made, I left baking in the hands of my honey and little dude. Brett doesn’t LOVE cooking (and I don’t think I’ve ever known him to bake ANYTHING) but Wagner does love being in the kitchen, so while I ran to the grocery store one weekend, they made this. I came home to a kitchen COVERED in flour and two worn out fellas. But y’all….usually it takes me way more than one try to get a recipe right, (especially baked stuff) but they NAILED it. Maybe I need to turn MoG over to my boys?
Anyway, for a (probably) first time baker and his toddler sous chef, this coffee cake was a hit. I LOVED it and thought it made the perfect just-sweet-enough coffee cake for midmorning (or afternoon…or after dinner…or instead of lunch) snack time. 😉 Let me know what you think!
BTW, This cake is based on one from Food & Wine but I replaced raspberries with local blueberries (since raspberries seem to like cooler weather than what we have in south MS) and lime zest/juice with orange. You could also probably sub lemon juice since lemons and blueberries go together like batman & robin.
- ⅛ Cup flour, for dusting pan
- ¼ Tablespoon butter, for dusting pan
- 1½ cups granulated sugar
- 3 large eggs
- 1 stick unsalted butter, melted
- Finely grated zest of 1large oranges or 3 mini ones
- 1½ cups all-purpose flour
- Juice of 1 small orange or ¼ large one
- ½ pint blueberries
- 4 figs, cut into eighths, or additional ½ pint blueberries
- Confectioners' sugar, for dusting
- Preheat the oven to 350.
- Butter a 9-inch springform pan and coat with flour to keep the batter from sticking.
- In a mixer fitted with the batter attachment, beat the sugar and eggs at high speed until fluffy, about 2 minutes.
- Beat in the butter and two-thirds of the zest.
- At low speed, alternately beat in the flour and orange juice until almost incorporated, then fold with a spatula until it's smooth.
- Scrape the batter into the prepared pan and smooth the surface.
- Gently press in the blueberries and figs.
- Bake the cake on the bottom third of the oven for 40ish minutes.
- Transfer to the upper third of the oven and continue baking for about 35 minutes more, until a toothpick inserted in the center comes out clean.
- Run a thin knife around the edge and release the springform and place the cake on a rack to cool.
- When you're ready to serve, dust the cake with confectioners' sugar and sprinkle with the remaining zest, then cut into wedges.