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Lawrence D. Smith

Fresh Fig Pistachio Cake

This Fresh Fig Cake is a moist, lightly spiced skillet cake topped with tender baked figs, crunchy pistachios, and a touch of sugar. Made with buttermilk, honey, cinnamon, and vanilla, it is an inviting choice for breakfast, dessert, or an afternoon treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • - 2 ½ cups 315 g all-purpose flour
  • - ¾ cup 150 g granulated sugar
  • - 2 teaspoons baking powder
  • - ½ teaspoon baking soda
  • - ½ teaspoon salt
  • - 1 teaspoon ground cinnamon
  • - ¼ teaspoon ground nutmeg
  • - ¼ teaspoon ground cloves
  • - 1 ½ cups 360 ml buttermilk
  • - ¼ cup 60 ml unsalted butter, melted
  • - ¼ cup 60 ml honey
  • - 2 large eggs
  • - 1 ½ teaspoons vanilla extract
For the Topping
  • - 8–10 fresh figs halved, depending on size
  • - ¼ cup chopped pistachios
  • - 3 tablespoons granulated sugar

Equipment

  • 10-inch cast-iron skillet
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Kitchen scale
  • Knife and cutting board
  • Toothpick for checking doneness

Method
 

  1. Prepare the Oven and Skillet: Preheat the oven to 375°F (190°C). Butter a 10-inch cast iron skillet to prepare it for the cake batter.
  2. Combine the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and baking soda. Stir until the ingredients are evenly distributed.
  3. Add the Spices: Mix the salt, ground cinnamon, nutmeg, and cloves into the flour mixture. Set the bowl aside while preparing the wet ingredients.
  4. Mix the Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, melted unsalted butter, honey, eggs, and vanilla extract until thoroughly combined.
  5. Make the Cake Batter: Pour the wet mixture into the bowl of dry ingredients. Stir gently until the ingredients are just combined, taking care not to overmix the batter.
  6. Transfer the Batter to the Skillet: Pour the prepared batter into the buttered cast iron skillet. Spread it evenly across the skillet so the cake bakes uniformly.
  7. Arrange the Fig Topping: Place the halved fresh figs over the batter with their cut sides facing upward. Scatter the chopped pistachios over the figs, then sprinkle the granulated sugar evenly across the top.
  8. Bake the Cake: Place the skillet in the preheated oven and bake for 30–35 minutes. Check the center by inserting a toothpick; the cake is ready when the toothpick comes out clean.
  9. Cool Before Serving: Remove the skillet from the oven and allow the cake to cool to room temperature before slicing. Serve once cooled, allowing the cake to set for neat slices.

Notes

  • Use ripe but firm fresh figs for the best balance of sweetness and texture.
  • Cut the figs in half and arrange them with the cut sides facing upward to showcase the fruit on top of the cake.
  • Stir the wet and dry ingredients together only until combined to help maintain a soft, tender crumb.
  • A 10-inch cast iron skillet is recommended for the original baking method.
  • Begin checking for doneness at 30 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
  • Allow the cake to cool to room temperature before slicing for easier serving.
  • Store leftover cake tightly covered in the refrigerator for up to 3 days.