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Simple Fig and Mascarpone Cake

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1 teaspoon pure vanilla extract or 1/4 teaspoon pure almond extract
  • 3/4 cup mascarpone cheese, at room temperature
  • 3 tablespoons honey
  • 1/31/2 cup fig jam
  • 4 fresh figs, halved

Instructions

  1. Place a rack in the center of the oven and heat oven to 350 degrees F. Butter an 8-inch wide and 3-inch tall cake pan and lightly dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a small bowl, whisk together sugar, butter, eggs, and buttermilk. Whisk in the vanilla or almond extract.
  4. Add the buttermilk mixture all at once to the dry ingredients. Stir until just combined and no lumps remain. Spoon batter into the prepared pan.
  5. In a small bowl stir together the honey and mascarpone. Dollop the mixture atop the cake batter. Dollop jam on top of the cake batter as well and use a butterknife to lightly swirl the two into the cake. Dot with fresh figs, gently pressing not the cake batter.
  6. Bake for 45-55 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before slicing to serve. Serve plain or with sweetened whipped cream.
  7. Cake will last, well wrapped in the refrigerator, for up to 3 days.