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Fig & Vanilla Bean Crumb Cake

This Fig & Vanilla Bean Crumb Cake is a beautifully flavored, perfectly moist cake you HAVE to try to believe!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR THE STREUSEL:
  • 2 cups brown sugar
  • cups all-purpose flour
  • 1 cup (2 sticks) salted butter melted
  • 1 cup chopped pecans optional but recommended
  • FOR THE CAKE:
  • 3/4 cup salted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp Rodelle Vanilla Extract
  • 1 Rodelle vanilla bean caviar scraped out
  • 1 cup Greek yogurt or full-fat sour cream
  • 2 cups all-purpose flour + 2 Tbsp
  • teaspoons baking powder
  • 1/2 tsp baking soda
  • 16 ounces (One 16-oz jar) fig preserves
  • 1 cup dried figs pitted, stems removed and roughly chopped

Instructions

  • Preheat your oven to 350 degrees F. Lightly grease a 9" round springform pan with cooking spray, then place a parchment round in the bottom and spray again. Set aside.
  • In a large bowl, combine the streusel ingredients with a spoon until moistened and crumbly. Set aside. Meanwhile, in the bowl of a stand mixer, cream the butter and granulated sugar together until fluffy, about 1 minute. Beat in the eggs, one at a time, followed by the vanilla and vanilla bean caviar. Add in the Greek yogurt/sour cream and mix well, followed by 2 cups of the flour, the baking powder, and baking soda until a smooth batter comes together. Lastly, beat in the fig preserves. In a small bowl, combine the chopped figs with the 2 Tbsp flour until coated; fold the flour-coated fig pieces into the cake batter gently.
  • Pour the cake batter into the bottom of the springform pan and smooth out the top. Top with huge, liberal handfuls of the crumb mixture. It will seem like a lot of crumb, but use all of it!
  • Bake for approx. 50-60 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely before serving. Serve with caramel sauce, if desired.