How many people think that baking happens every day in our house?
Or that the kitchen is always clean? That maybe all my desserts turn out perfectly?
Just to share what really happens in this kitchen, here’s a run down of what was going on when I was making this cake.
Two loads of laundry were working in the washer and dryer.
Maggie was either napping or going crazy staring at Roxy and Willie outside on the porch.
The kitchen was still a mess from breakfast.
While this cake was baking, I was mixing up cookie dough for a new recipe trial and getting ready to bake 4 dozen for Nick to have this week.
In between pouring batter, scooping cookies, and not washing the dirty dishes in the sink, I was also trying to fix my lunch so I wouldn’t just eat cake scraps and raw cookie dough.
And to make things even better, the cake came out of the pan perfectly for me to snap a few pictures, but I when I put it back in the pan to put in the fridge, it totally fell apart.
It doesn’t look nearly as impressive now that it’s in 3 pieces, but it sure looks pretty when you turn it out of the pan.
So you get the pretty pictures of the cake.
And we’ll get to each uneven cake chunks for breakfast and snacks this week.
Even with the broken pieces, this cake is worth making.
It’s not horribly sweet and since there’s no frosting, it’s a great option for an afternoon snack, light dessert, or even a fun weekday breakfast. Serve a slice with a drizzle of honey and some extra figs on the side or a dollop of freshly whipped cream – you can’t go wrong.
I hope you’re not sick of figs. The fall harvest is hitting right now, so I’ve got a lot more to use.
Honey, Fig, and Walnut Cake
Makes: 12 slices
- 8 figs, quartered
- 1/2 cup chopped walnuts
- 1 egg
- 1/3 cup oil
- 1/2 cup honey
- 1 tsp vanilla
- 3/4 cup whole wheat pastry flour
- 1/3 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp salt
- Preheat oven to 350 degrees.
- Grease and flour an 8 or 9 inch cake pan and place the quartered figs and chopped walnuts in the bottom of the cake pan.
- In a medium bowl, whisk the egg with the oil, honey, and vanilla.
- Stir the flour, cornmeal, baking powder, and salt into the honey mixture.
- Pour batter over the figs and walnuts and spread out to cover all of the figs.
- Bake at 350 degrees for 15-20 minutes until the edges are golden brown and the center is set.
- Cool completely before removing from the pan. To remove, run a knife around the edges of the cake, place a plate on top of the cake pan, and flip over.
- Serve with extra honey drizzled on top.