Skillet Fig and Frangelico Cake
You don’t need a cake pan for this recipe—we prepare the dessert in a cast-iron skillet, which provides steady, even heat to ensure uniform baking. The cake is topped with figs, either fresh or dried; the fruit caramelizes beautifully in the oven and turns deliciously jammy. Frangelico, a liqueur infused with hazelnuts, lends a hint of toasty flavor to both the batter and the whipped cream.
Ingredients:
For the cake:
- 2 cups (10 oz./315 g) all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 1 tsp. ground cinnamon
- 3/4 cup (6 fl. oz./180 ml) buttermilk
- 1/4 cup (2 fl. oz./60 ml) Frangelico
- 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, at room temperature
- 1 1/2 cups (12 oz./375 g) firmly packed light brown sugar
- 2 eggs, at room temperature
- 1 Tbs. vanilla bean paste or vanilla extract
- 12 fresh or dried figs, quartered
- 2 Tbs. turbinado sugar
- For the whipped cream:
- 1 cup (8 fl. oz./250 ml) heavy cream
- 2 Tbs. granulated sugar
- 1/8 tsp. kosher salt
- 1 Tbs. Frangelico
Directions:
Preheat an oven to 350°F (180°C). Grease a 10-inch (25-cm) round skillet with nonstick cooking spray.
To make the cake, in a bowl, whisk together the flour, baking powder, salt and cinnamon. In a liquid measuring cup, stir together the buttermilk and Frangelico. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and beat until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl. Add the eggs and vanilla and beat on medium speed until just combined, about 1 minute. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the buttermilk mixture and beginning and ending with the flour. Beat each addition until just combined, then increase the speed to medium-high and beat for 30 seconds.
Transfer the batter to the prepared skillet. Arrange the figs, cut sides up, on the surface of the batter. Just lay them on top—don’t press them into the batter. Sprinkle with the turbinado sugar.
Bake until the cake is golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Transfer the skillet to a wire rack and let cool for 15 minutes.
Meanwhile, make the Frangelico whipped cream: In the clean bowl of the electric mixer fitted with the whisk attachment, beat the cream on medium-high speed until soft peaks form, about 1 minute. Add the granulated sugar, salt and Frangelico and beat until medium peaks form, 1 to 2 minutes.
Cut the cake into slices and serve warm with the Frangelico whipped cream. Serves 8.
Williams Sonoma Test Kitchen
Recommended Products:
-
$225
(62)
-
$36.95
-
$49.95
(7)
-
$59.95
-
$39.95
