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!).

Joie's really hoping I'm sharing!

Joie’s really hoping I’m sharing!

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