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spiced fig hazelnut cake

Spiced Fig Hazelnut Cake with Honey Cream Cheese Frosting

  • Author: Lyndy
  • Total Time: 1 hour 5 minutes
  • Yield: 1 (9-inch) cake 1x

Description

This Spiced Fig Hazelnut Cake is a cozy fall dessert that blends earthy hazelnuts, sweet figs, and warm chai spices, topped with a luscious honey cream cheese frosting. The balance of sweetness, spice, and nuttiness makes it both rustic and refined—perfect for holiday gatherings, family dinners, or a quiet afternoon treat. Each bite delivers the essence of autumn with comforting warmth and elegance.

Ingredients

Scale

For the Cake:

  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) brown sugar
  • 2 large eggs
  • ½ cup (120ml) buttermilk or yogurt
  • ½ cup (120ml) milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped figs (fresh or dried, stems removed)
  • ½ cup toasted hazelnuts, roughly chopped

For the Honey Cream Cheese Frosting:

  • 8 oz (225g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) powdered sugar

Optional Garnish:

  • Whole figs, halved
  • Crushed hazelnuts
  • A drizzle of honey

Instructions

  1. Prepare the pan: Preheat the oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and all the spices. Set aside.
  3. Cream butter and sugar: In a large bowl, beat butter and brown sugar until light and fluffy.
  4. Add eggs and flavorings: Beat in eggs one at a time, then stir in vanilla extract.
  5. Combine wet and dry ingredients: Alternate adding the dry mixture with buttermilk and milk, beginning and ending with the dry mixture. Mix just until combined.
  6. Fold in figs and hazelnuts: Stir in chopped figs and toasted hazelnuts evenly through the batter.
  7. Bake: Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  9. Make the frosting: Beat cream cheese and butter together until smooth. Add honey and vanilla, then gradually mix in powdered sugar until fluffy and spreadable.
  10. Frost and serve: Spread frosting over the cooled cake. Garnish with figs, crushed hazelnuts, and a drizzle of honey.

Notes

  • Use room-temperature ingredients for even mixing and better texture.
  • Toast hazelnuts before adding them for enhanced flavor.
  • Rehydrate dried figs in warm water for 10 minutes if not using fresh.
  • Do not overmix once flour is added to maintain a tender crumb.
  • Allow cake to cool completely before adding frosting to prevent melting.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert, Fall Recipes, Cake
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 70mg

Keywords: Spiced Fig Hazelnut Cake, Fig Cake Recipe, Honey Cream Cheese Frosting, Fall Desserts, Chai Spice Cake, Hazelnut Cake, Fig Desserts, Holiday Baking

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Find it online: https://lyndyskitchen.com/spiced-fig-hazelnut-cake/