Brown Turkey is the single fig tree we have. In years past the fruit ripens toward the end of October and is a relatively short season. However, due to the unseasonably hot summer we have experienced, figs have been in abundance since September.
Generally dessert is not an option for us as we tend to steer away from sugar. Additionally most recipes have too much sugar for our personal taste and when using fresh fruit there is a wonderful natural sweetness that should not be masked. Stevia is an option sometimes used in limited amounts if sugar is required in a recipe and our neighbor Don introduced us to Organic Sucanat some years ago. Raw unfiltered honey is always a go-to.
My husband loves this cake_ not too sweet and nice and fruity. And the pecans were a gift from my friend Susan who brought them to us fresh from North Carolina.
Fresh Fig and Pecan Bundt Cake from Diana's kitchen
2 cups organic spelt flour
1 TB baking powder
1/2 tsp salt
13 TB unsalted butter, at room temperature
1/2 cup organic Sucanat
1/4 cup Stevia
3 fresh eggs, room temperature
1 tsp vanilla extract
1 cup yogurt
3 cups roughly chopped fresh figs, divided
1 cup pecans, chopped
Preheat oven to 350 degrees. Butter and lightly flour a Bundt pan.
In a small bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the butter, Sucanat and Stevia. Beat in eggs, one at a time. Add and combine the vanilla and yogurt. With the mixer at low speed, add dry ingredients in 3-4 increments and mix until well blended. Stir in nuts. Gently fold 2 cups of figs into batter.
Spoon the batter into the bundt pan, line the top of the batter with the other cup of figs, and gently smooth the top with a spatula. Bake until golden and a cake tester (flat toothpick) comes out clean_ about 50 minutes. Allow it to cool about 10 minutes in the pan, then invert onto a wire rack to complete cooling.