Blueberry, Fig Coffee Cake
Total time
Author: Biz Harris
Recipe type: Brunch, Dessert
Serves: 6-8
- 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.
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=1516
3.5.3226