MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Fig Coffee Cake
Categories: Coffeecakes
     Yield: 12 Servings

MMMMM----------------------------CAKE---------------------------------
 1 1/2 c  All-purpose flour
   3/4 c  Old-fashioned oats; not
          -instant
     2 ts Baking powder
   1/2 ts Kosher salt
   1/2 c  Unsalted butter; softened
   3/4 c  Granulated sugar
     2 lg Eggs
     1 ts Vanilla extract
   1/2 ts Almond extract
   3/4 c  Plain yogurt
     2 c  Fresh figs; chopped

MMMMM--------------------------STREUSEL-------------------------------
   1/2 c  All-purpose flour
   1/3 c  Old-fashioned oats; not
          -instant
   1/4 c  Brown sugar; firmly packed
   1/4 ts Kosher salt
     5 tb Unsalted butter; cold, cubed
   1/2 c  Fresh figs; chopped
   1/3 c  Sliced almonds

 Prep Time 10 minutes, Cook Time 47 minutes, Cooling time 20 minutes

 Cake:

 Preheat oven to 350 degrees F. Lightly grease and flour a 9-inch
 square baking or cake pan.

 In the work bowl of a food processor, place 1 1/2 cups flour, 3/4 cup
 oats, 2 teaspoons baking powder, and 1/2 teaspoon salt; pulse until
 oats are ground, 7 to 8 times.

 In the bowl of a stand mixer fitted with the paddle attachment, beat
 1/2 cup butter and 3/4 cup sugar at medium speed until fluffy, 3 to 4
 minutes, stopping to scrape sides of bowl. Add 2 eggs, one at a time,
 beating well after each addition. Beat in 1 teaspoon vanilla and 1/2
 teaspoon almond extracts.

 With mixer on low speed, gradually add flour mixture to butter mixture
 alternately with 3/4 cup yogurt, beginning and ending with flour
 mixture, beating just until combined after each addition. Gently fold
 in 2 cups figs. Spread batter in prepared pan. Top with Oatmeal
 Almond Streusel (Yes, I use all of it).

 Bake until golden brown and a wooden pick inserted in center comes out
 clean, 45 to 50 minutes. Let cool in pan for 20 minutes. Serve warm
 or at room temperature.

 Streusel:

 In a shallow bowl, whisk together 1/2 cup flour, 1/3 cup oats, 1/4 cup
 brown sugar, and 1/4 teaspoon salt. Using a pastry cutter or two
 knives, cut in 5 Tablespoons cold butter until mixture is crumbly.
 Stir in 1/2 cup figs and 1/3 cup almonds. Set aside.

 Notes:

 * When making the streusel topping, make sure your butter is very
 cold. Using a pastry cutter or a fork works well to create the
 crumbles needed as the streusel ingredients are combined. Be sure to
 add the sliced almonds and figs AFTER the other topping ingredients
 have been cut together. * Check the coffee cake when the baking time
 has about 25 minutes remaining. If the outside of the cake is already
 really brown, you may tent a piece of aluminum foil over the cake for
 about 15 minutes but don't forget to remove it again during the last
 10 minutes to let the center continue to crisp and finish. * Allow at
 least 20 minutes for the cake to cool after removing from the oven
 before you cut the coffee cake. Otherwise, the cut pieces kind of
 fall apart. After 20 minutes of cooling, the cake is still nice and
 warm.

 Nutrition: Calories: 333 kcal, Carbs 41 g, Protein 5 g, Fat 16 g,
 Saturated Fat 8 g, Cholesterol 65 mg, Sodium 169 mg, Potassium 226
 mg, Fiber 2 g, Sugar 19 g

 Recipe by Sally Humeniuk

 Recipe FROM: https://gooddinnermom.com/fig-coffee-cake/

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.