Pecan Fig Streusel Coffee Cake is sweet, crunchy, crumbly and absolutely perfect for breakfast with a cup of hot coffee or tea. Don’t be intimidated by the name, this fig cake recipe is so so easy! Loaded with fresh, juicy figs, and topped with the most delicious pecan streusel. Not only an excellent breakfast, serve it as a dessert or sweet afternoon snack. 

 

Ingredients

Here is everything you will need to make this delicious Fig Cake. There are lots of ingredients, but don’t worry, it’s super easy to make!

Fresh Figs. Fresh figs are in season during the Autumn months. We used Mission figs in this recipe but any type of figs will work. 

Pecans. Pecans add the perfect crunch to this recipe. Pecans have a distinct buttery and almost sweet flavour; which is why we chose them for this recipe. However, if you prefer walnuts or almonds, feel free to substitute those nuts for the pecans. 

All-Purpose Flour and Baking Powder. All-purpose flour is the best type of flour to use in this recipe. You will need the flour and baking powder for both the streusel crumb topping as well as in the fig cake.

Unsalted Butter. The butter is for both the streusel topping and fig cake. For the streusel, it is quicker and easier to mix the crumb topping using melted butter. For the cake, the butter only needs to be softened. 

Sugar. You will need both dark brown sugar and granulated sugar. For the crumble topping, dark brown sugar is always best, but you can always use golden brown sugar, if that’s what you have on hand. 

Cinnamon, Nutmeg and Cardamom. These spices add warmth, sweetness and richness to the cake. They make the cake extra delicious!

Salt. The salt will enhance the flavour of the cake.

Eggs. You will need 2 eggs for the cake batter.

Vanilla Extract. We recommend using at least 1 tsp of vanilla extract. However, if you are a fan of vanilla, you can always add a dash or two more. :)

Milk. Any type of milk can be used. Feel free to use plant-based milk such as almond or soy, if you prefer. 

How To Make Fig Cake with Pecan Streusel 

Although this recipe does take quite a bit of time to make, it is relatively easy. Here’s how to make it!

First, let’s make the pecan streusel topping. To start, in a small bowl, mix together the flour, melted butter, brown sugar, pecans, cinnamon, and salt until evenly combined. It’s that easy! Set aside for later. 

For the cake, start by preheating the oven to 350°F. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cardamom.

Next, with an electric mixer, cream the butter and sugar until pale and fluffy, about 3 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture and milk, and beat on low speed or whisk until evenly incorporated. 

Transfer the batter to a 9-inch springform pan and smooth the top with an offset spatula. Arrange the figs on top, pressing them partially into the batter. 

Next, sprinkle the prepared streusel topping over the figs. Bake for 50 to 60 minutes, until golden on top and a cake tester comes out clean.

Right after removing the cake from the oven, run a knife around the edges of the pan to loosen the cake from the sides. Let cool for about 20 minutes, then remove the springform edge, leaving the base in place. 

Let the cake cool on a rack. Slice and serve warm or room temperature. Enjoy!

Can I Make It Ahead of Time?

This is the perfect cake to make during the holiday season, and as with all cakes, fresh is always best. But you can absolutely make this streusel coffee cake one to two days before you plan to serve. We wouldn’t suggest making it more than two days before you plan to serve it; however, because it may dry out. Make sure if you make it ahead of time to cover it and keep at room temperature.