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Moist Fresh Fig Jam Swirl Coffee Cake

moist fresh fig jam swirl coffee cake - featured image
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A tender, moist coffee cake swirled with homemade fresh fig jam, enhanced with cream cheese, cinnamon, and vanilla for a nostalgic and flavorful breakfast treat.

Ingredients

Scale
  • 1 pound fresh figs, ripe but firm (Black Mission or Kadota recommended)
  • 3/4 cup granulated sugar (divided for jam and batter)
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk (can substitute almond milk for dairy-free)

Instructions

  1. Chop the fresh figs into small pieces. In a medium saucepan over medium heat, combine figs, 1/2 cup granulated sugar, and lemon juice. Cook, stirring occasionally, until figs break down and mixture thickens to jam-like consistency, about 15-20 minutes. Set aside to cool completely.
  2. Preheat oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper, allowing some overhang for easy removal.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  4. In a large bowl, use an electric mixer to beat softened butter and cream cheese until smooth and fluffy, about 2-3 minutes.
  5. Gradually add remaining 1/4 cup sugar to creamed mixture, beating until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  6. Alternately add dry ingredients and milk to creamed mixture, starting and ending with dry ingredients. Mix gently until just combined; do not overmix.
  7. Spread half the batter evenly into prepared pan. Dollop half the cooled fig jam over batter, then swirl gently with a knife or skewer. Repeat with remaining batter and jam, swirling again to create marbled effect.
  8. Bake for 35-40 minutes, or until a toothpick inserted in center comes out mostly clean with a few moist crumbs. Cake should be golden and springy to touch.
  9. Let cake cool in pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Cool the fig jam completely before swirling into the batter to prevent sinking. Do not overmix the batter to keep the cake tender. Room temperature ingredients help the cake rise evenly. For gluten-free, substitute flour with a gluten-free baking blend. For dairy-free, use coconut cream instead of cream cheese and plant-based butter.

Nutrition

Keywords: fig jam, coffee cake, fresh figs, homemade jam, breakfast cake, swirl cake, moist cake, easy coffee cake

Find it online: https://evabake.com/moist-fresh-fig-jam-swirl-coffee-cake-recipe-easy-homemade-delight/