Fig Yogurt Cake | PCC Natural Markets

Fig Yogurt Cake

Serves: 8

Your rating: None (7 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Incredibly tender and barely sweet, this yogurt cake is the perfect foil for the fresh figs we crave all year. A hint of five spice and orange zest provide a subtle accent to the fruit's complex flavor.



Preheat oven to 350° F. Grease and flour a 9-inch cake pan.

Whisk together flours, sugar, baking powder, five-spice powder, zest and salt. In a separate bowl, mix together yogurt, oil and eggs. Pour wet ingredients into dry, mixing until just combined. Pour batter into the prepared pan and smooth the top.

Bake until golden and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, and then invert on a rack over a baking sheet or plate.

Arrange sliced figs on top of the cake. Whisk together honey and orange juice and slowly drizzle over the top.

360 cal, 20g fat (3g sat), 80mg chol, 150mg sodium, 44g carb, 3g fiber, 30g sugars, 6g protein

Recipe by Jackie Freeman, PCC Chef

More about: baking, cakes, figs, yogurt


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