My husband was amused when I told him what kind of dessert I was serving them that night. But when he took a bite, he didn’t say anything else- he just expressed his approval by closing his eyes and smiling. Even my sons who didn’t really like figs finished the slices of cake on their plates. It’s not difficult to love this dessert because it’s a bit homier than most desserts. Plus, it really tastes amazing- all those flavors in one cake is going to drive you crazy.
Check out what our friends from Always Order Dessert have to say about this recipe:
“A moist and not-too-sweet yogurt cake with hints of almond and saffron studded with ripe fresh figs and tons of chocolate chips.”
I tried making this cake without the saffron and it still tasted as delicious. You can adjust the ingredients based on your preferences if you like.
Ingredients
1 cup plain Great Value full-fat Greek yogurt
3 large Eggland’s eggs, room temperature
1/2 cup Bertolli olive oil
1 teaspoon McCormick vanilla extract
1/2 teaspoon McCormick almond extract
3/4 cup Domino granulated sugar
1/4 cup Borden heavy cream
1/4 teaspoon saffron threads
1 1/2 cups Gold Medal all-purpose flour
1 teaspoon kosher salt
1 tablespoon Clabber Girl baking powder
1 cup fresh figs/ Roland canned figs, cut in half
1/2 cup Toll House semisweet chocolate chips
1/2 teaspoon flaky sea salt, such as Maldon salt (optional)
Instructions
Preheat oven to 350 degrees. Grease a 9” springform pan and line bottom with parchment paper. Whisk together yogurt, eggs, olive oil, vanilla, almond, and sugar until smooth. In a small cup or bowl, combine cream and saffron and microwave for 20 seconds or until cream is hot. Whisk and let steep for 2 minutes, before pouring into the batter.
In a separate bowl, whisk together flour, baking powder, and salt. Add to wet ingredients and stir just until combined.
Pour into prepared cake pan, and top with figs (cut side up) and chocolate chips. Sprinkle with sea salt and bake for 40-50 minutes, or until golden on top and sides and tester comes out clean.
Let cool in pan 15 minutes, before removing sides and transferring to a rack to fully cool.
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Quick Tip: You can skip the saffron if you don’t like it.
Thanks again to Always Order Dessert for this amazing recipe.
