Brandied Apple Cake with Figs and Walnuts
Prep time: 10 min
Cook time: 1 hour
Total time: 1 hour 10 min
Serves: Makes one 9-inch cake
¾ cup dried Mission figs, diced
¼ cup brandy
¾ cup unsalted butter, plus more for pan
1½ cups unbleached all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground cloves
¾ teaspoon kosher salt
2/3 cup granulated sugar
2/3 cup golden brown sugar, firmly packed
2 large eggs
4 cups tart apples, peeled and chopped
1 cup walnuts, toasted and chopped
In a small bowl, combine the figs and brandy and let stand while you prepare the remaining ingredients.
Preheat the oven to 350 degrees Fahrenheit. Generously butter a 9-inch square pan.
In a bowl, whisk together the flour, baking soda, cinnamon, cardamom, cloves and salt. In a large bowl, using a handheld mixer on medium speed, beat together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating will after each addition. Mix in the flour mixture on low speed. Add the apples, walnuts, and fig-brandy mixture and stir just until combined.
Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool completely in the pan on a wire rack.
Cut into squares to serve, or cover tightly with plastic wrap and store at room temperature for up to 3 days (if it will last that long in your household!).