Fig Coffee Cake

Last night we ventured to Costco for the primary reason to replenish our toilet paper supply, but you all know how going in for a single item leads to multiple purchases. We were no exception with that Costco statistic. Outdoor solar lights, blueberries, dried mushrooms; a couple new cookbooks and a two pound container of fresh figs were in our basket upon check out. Not too mention the goodies that my husband picked up.

I am so happy that figs are now in season and at their best. I have not made a coffee cake in a hundred years. Thought about blueberry coffee cake and then perished that thought. I wanted to create something that was out of the ordinary. While on the treadmill, the Fig Coffee Cake idea popped into my brain. Brilliant I thought. It would be sweet, satisfying and perfect for a Saturday morning breakfast. You are probably thinking, she just did the treadmill and now a piece of fig coffee cake. Sunday morning will now begin with a trip to the treadmill.

Fig Coffee Cake

2 C. Flour
1 ½ C. Sugar
½ C. Butter, cut into small pieces
1 t. Baking Powder
2 Eggs, separated
¾ C. Milk
¼ C. Cream
2 t. Vanilla
2 C. Figs, cut into 8ths

Using a stand up mixer, combine the flour and sugar, then cut in the butter and mix with an electric mixer on low speed, until crumbly. Add baking powder, egg yolks, milk and vanilla. Beat until combined.

Whisk the reserved egg whites until soft peaks form. Gently fold into the batter.

Pour the batter into a greased 13 x 9 baking pan. Cover with the diced figs. Sprinkle the crumb topping (see below for recipe) over the figs. Bake at 350 for 35 to 40 minutes.

Crumb Topping

1/3 C. dark brown sugar
1/3 C. granulated sugar
1/2 t. ground cinnamon
1/4 t. salt
1/2 C. (1 stick or 4 ounces) butter, melted
1 3/4 C. Flour

In a large bowl add the brown sugar, granulated sugar, cinnamon, salt and flour and mix together. Then add the melted butter and stir together. You can use your hands to combine together and create the large crumbs.