Yogurt Fig Cake

Name: Yogurt Fig Cake
Ingredients: 2 whole Eggs; 1 cup Sugar; 1 stick Unsalted Butter, At Room Temperature; 1 teaspoon Vanilla; 1 Lemon, Zested; 1 container (7 Oz. Size) Greek Style Yogurt; 2 cups All-purpose Flour; 1 teaspoon Salt; 2 teaspoons Baking Powder; 1 pinch Ground Ginger; 1/4 teaspoons Cinnamon; 3 whole Fresh Figs, Quartered

12 ingredients

4 steps

Ingredients

2 whole Eggs
1 cup Sugar
1 stick Unsalted Butter, At Room Temperature
1 teaspoon Vanilla
1 Lemon, Zested
1 container (7 Oz. Size) Greek Style Yogurt
2 cups All-purpose Flour
1 teaspoon Salt
2 teaspoons Baking Powder
1 pinch Ground Ginger
1/4 teaspoons Cinnamon
3 whole Fresh Figs, Quartered

Directions

1

Preheat the oven to 350 F.
2

Using either a stand or hand mixer, add the eggs and sugar to a large bowl and beat together until fully combined. Beat in the butter, vanilla, lemon zest and yogurt.
3

In a separate bowl, sift together the flour, salt, baking powder, ginger and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Butter and flour a loaf pan (add parchment paper for easy removal) and pour in the batter.
4

Place the quartered figs along the top of the batter and press in slightly until only the tops are showing. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean. Dust with powdered sugar before serving.