Vanilla Fig Cinnamon Layer Cake

Fresh figs are another item that are so rare in this world (Colorado) that when you find them, you RUN – don’t walk – to the market and gather as many as you can. You consume, conspire, and create with the fresh figs in every way.

 

And you bake a vanilla layer cake, slathering with fig preserves and vanilla buttercream and then top with fresh figs and cinnamon sugar.

 

Then you gift the gorgeous cake and wave your magical wand, relishing in the sparkle of the day.

 

Vanilla Fig Cinnamon Layer Cake

 

Vanilla Cake:
1 3/4 cups cake flour
1 Tbs. baking powder
½ tsp. sea salt
½ cup butter, room temperature (1 stick)
1 1/4 cup white sugar
1 ½ tsp. vanilla extract
3 large eggs, room temperature
2/3 cup whole milk, room temperature

 

Bonne Maman Fig Preserves

 

Buttercream Frosting:

4 sticks (2 cups) salted butter or shortening, room temperature

3 cups confectioner's sugar
2 tsp. vanilla extract

⅛ tsp. salt

heavy whipping cream

 

fresh figs
cinnamon sugar

 

Preheat oven to 350 degrees.

 

Coat three 6” cake pans with oil and then parchment paper.

 

In a medium bowl, whisk together the dry ingredients: cake flour, baking powder, and salt. 

 

Set aside. 

 

In a large bowl, cream together butter and sugar. Add vanilla extract and beat until incorporated. 

 

Then, add eggs and beat until light and fluffy, about a minute.

 

Add the flour mixture to the butter mixture in thirds, alternating with the milk, just until each ingredient is incorporated and the batter is smooth. Do not overmix.

 

Divide batter among the three prepared cake pans. 

 

Bake in preheated oven for 20-25 minutes, or until a toothpick comes out clean.

 

Remove pans from oven and allow to cool for several hours.

 

Release the cakes from the pans and tightly wrap them in plastic wrap to fully freeze before frosting.

 

Just before icing, prepare the frosting:

 

Using a stand mixer, cream the butter or shortening, until light and fluffy. 

 

Add the salt, vanilla, and confectioner’s sugar and mix to combine. 

  

Drizzle in small amounts of whipping cream, if need be, to create your desired icing texture.

  

To Assemble:
Level each layer of cake with a serrated knife (ensuring the cake stays COLD – this makes icing so much easier).

 

Place the first tier of cake on a cardboard cake round and slather with frosting.

 

Top with a thin layer of Fig Preserves.

 

Slather a thin layer of frosting on the bottom of the second tier of cake and then repeat the prior process for the next tier (frosting + preserves + icing in between each layer).

 

Finally, top the third layer with thick icing, as well as all sides. 

 

Do your thing. Slather, spread, smooth. Make it great.

 

Garnish with a blob of Fig Preserves, fresh figs, and cinnamon sugar.

 

Chill before slicing and serving.