Autumn’s arrival is nothing short of magical, painting the world in hues of gold and crimson, and inspiring a sense of wonder in the kitchen. It’s a season where creativity thrives, where the crisp breeze and falling leaves ignite a desire to craft culinary delights that warm both heart and soul.
For me, like many others, Autumn/Fall kickstarts the baking spree which carries over to the new year. The fall harvest, bursting with apples, pumpkins, and a cornucopia of seasonal delights, serves as the muse for innumerable recipes. As we embrace the abundant ingredients, the warm embrace of cinnamon, nutmeg, and cloves infuse our creations with depth and comfort. In this season of gatherings and celebrations, baking traditions come to life, weaving the sweet aroma of maple, apple pies and spice cookies into the fabric of cherished memories.
The enchanting backdrop of the ongoing autumn inspired this Fig Maple Loaf Cake that encapsulates the very essence of fall. This delectable creation, with a texture reminiscent of a classic pound cake, combines the rich, earthy sweetness of figs with the warm, comforting embrace of pure maple syrup. Each bite tells a story of autumn’s charm, making it not just a dessert but a slice of the season itself, where nature’s beauty and culinary artistry harmoniously blend.
SERVINGS
8-10
PREP TIME
10 mins
COOK TIME
60 minutes
CATAGORY
Baking
Recipe Essentials
For Loaf Cake :
- 1 1/2 Cups All Purpose Flour
- 4 Eggs, at room temperature
- 1 Cup Unsalted Butter, at room temperature
- 3/4 Cup Sugar
- 1/4 Cup Maple Syrup
- 1/2 Cup Dried Fig, chopped and lightly coated with flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking soda
- 1/2 tsp Kosher Salt
- 2 tsp Maple Extract
- 1/2 tsp Vanilla Extract
- 1/2 Cup Sour Cream, at room temperature
For Toppings
- 6 oz Cream Cheese, at room temperature
- 1 tbsp Unsalted Butter, at room temperature
- 1/4 Cup Icing Sugar, depending upon preferred sweetness
- 1/2 tsp Cardamom, finely powdered
- 2 tbsp half and half cream, depending upon preferred thickness of the glaze/icing
- 4-5 Fresh Figs
- Few Candied Orange slices and Rosemary, for garnish
Directions
- Preheat oven to 350 F and lightly grease a standard loaf pan.
- Mix together flour, baking powder, baking soda and salt. Set aside.
- Whisk the butter to a soft creamy texture before adding the sugar to it. Whisk till the mixture is light and fluffy. Add the maple syrup and mix.
- Add the eggs one at a time, giving it a mix with each addition. Scrape the sides and mix till combined.
- Add the sour cream, maple and vanilla extracts and give it a mix.
- Add the prepared flour mixture and mix till the flour is fully incorporated. Add the dried figs and give a final mix.
- Transfer to the greased pan and bake at 350 F for 45-55 minutes or till the center is set . Test with a skewer and see that it comes out clean.
- Let the cake stand in the cake tin for 10 minutes before transferring it to a cooling rack.
- Whisk the cream cheese to loosen it up and mix in the butter. Add half and half cream, icing sugar , cardamom powder and whisk.
- Drip/slather the glaze on the top of the cooled cake and smoothen it out. Garnish with sliced figs, candied orange slices and rosemary. Enjoy !
Flavorful Footnotes
- Feel free to line the loaf pan with a parchment paper.
- Make sure not to over mix the batter after adding in the flour as it might make the cake rubbery.
- The idea of adding the vanilla extract is to negate the eggy aftertaste. Omit if it doesn’t bother you.
- Make sure to coat the dried fig chunks with flour before mixing them in, in order to avoid the figs settling at the bottom of the cake.
Ready to make this super easy chunk of deliciousness? I promise you are so going to love it!
Flavorsome Musings 