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Country Living Great Cakes
by The Editors of Country Living
Not your standard fruit cake, this versatile fig version can be served year-round—all day long—for a sweet breakfast treat or the perfect finish to a meal. Serve warm right from the oven so the cinnamon flavor is at its most intense.
Makes 8 Servings (One 9-inch Cake)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter (1/2 stick), softened
• 2/3 cup sugar
• 1/4 cup vanilla nonfat yogurt
• 1 large egg
• 12 large fresh purple figs, stemmed and cut lengthwise in half
1. MAKE THE BATTER: Preheat the oven to 350°F. Lightly coat a 9-inch springform pan with butter or vegetable-oil nonstick cooking spray. Set aside. Combine the flour, baking powder, and cinnamon in a small bowl and set aside. Beat the butter and sugar in a large bowl with a mixer set on medium speed until well mixed. Beat in the yogurt and egg until blended. Reduce the mixer speed to low and beat in the flour mixture by thirds, beating until the batter is smooth.
2. BAKE THE CAKE: Pour the batter into the prepared pan and spread evenly. Arrange the figs, alternating cut sides and skin sides up, around the rim of the pan on top of the batter. Arrange the remaining figs in the center.
3. Bake until a tester inserted into the cake near the center comes out clean— about 40 minutes. Cool in the pan on a wire rack to lukewarm. Use a knife to loosen the cake from the sides of the pan and remove the pan rim. Place the cake on a serving plate and serve warm.
Nutrition Information Per Serving—protein: 4 G; Fat: 7 G; Carbohydrate: 48 G; Fiber: 4 G; Sodium: 118 Mg; Cholesterol: 69 Mg; Calories: 268.
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