Golden Harvest Fig Loaf Cake with Vanilla and Brown Sugar
A moist and comforting fig loaf cake featuring sweet figs, rich brown sugar, and warm vanilla flavors. Perfect for breakfast, dessert, or an afternoon treat.
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Whisk
- Wire Rack
Ingredients
- 1 cup fresh or dried figs chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan with butter or non-stick cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the granulated sugar and brown sugar.
- Add the eggs, vanilla extract, vegetable oil, and milk to the sugar mixture and whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the chopped figs.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and enjoy.
Notes
Fresh figs provide a softer texture, while dried figs offer a more concentrated sweetness. Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.