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APPLE AND FIG BUTTER CAKE
Author
:
Susan Murray, www.awomancooksinasheville.com
Ingredients
10
tbsp
unsalted butter
room temperature
2/3
cup
sugar
Grated rind of one lemon
3
eggs
1
cup
self-rising flour
½
cup
all-purpose flour
1/3
cup
milk
2
Granny Smith apples
3-4
ripe fresh figs
2-3
tbsp
apricot jam
Instructions
Preheat the oven to 350 degrees and grease an 8” springform pan.
In the bowl of a stand mixer, cream together the butter, sugar and lemon rind until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, mixing well after each addition.
Sift together the self-rising and all-purpose flour.
And the flours and milk to the cake batter and stir to mix completely.
Pour the batter into the prepared cake pan.
Peel and quarter the apple then cut each quarter into four slices without cutting completely through the apple.
Quarter the figs.
Place the apple pieces rounded side up around the edges of the cake.
Place the fig quarters around the apple pieces with the inside of the fig facing upward.
Place the cake tin in the middle of the preheated oven and bake for 60-70 minutes until the cake is baked through and lightly browned.
Gently heat the apricot jam oven a low heat until it is melted.
Spread half of the jam over the hot cake in the tin.
Allow the cake to cool completely then remove it from the tin.
Spread the rest of the jam over the top of the cake.
Cake will keep for two to three days outside the refrigerator, up to five days if refrigerated.