Fig Walnut Bundt Cake

Makes 10 servings

Who knew fresh figs could turn into an appetizing Mediterranean-inspired Bundt cake? With toasted walnuts for added crunch and texture, this cake Makes a fluffy and sweet treat. One slice of this dangerously delicious Fig Walnut Bundt Cake will lift you up to cake heaven.

INGREDIENTS

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ginger
½ teaspoon cloves
1½ cups granulated sugar
1 cup butter, melted
1 cup buttermilk
3 large eggs, lightly beaten
1 teaspoon vanilla extract
10–12 figs, chopped
½ cup walnuts, chopped and toasted

INSTRUCTIONS

1. Preheat oven to 350°F and coat a Bundt pan with non-stick spray.
2. Whisk together the flour, baking powder, salt, cinnamon, ginger, and cloves in a large bowl. Set aside.
3. Whisk together the sugar, butter, buttermilk, eggs, and vanilla extract in a medium bowl.
4. Make a well in the flour mixture and pour in the wet Ingredients. Mix just until incorporated.
5. Fold in the figs and walnuts. 
6. Pour batter into the prepared pan and bake for 35–40 minutes, until a skewer comes out clean.
7. Cool the cake in the pan for 5–8 minutes before inverting on a wire rack to finish cooling completely. Serve and enjoy! Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • PER ONE SERVING

Calories 471 (22%)
Total Fat 23.09 g (48%)
Saturated Fat 12.588 g
Polyunsaturated Fat 3.06 g
Monounsaturated Fat 5.801 g
Trans Fat 0.759 g
Cholesterol 106 mg
Sodium 377 mg (25%)
Total Carbohydrate: 62.08 g (25%)
Dietary Fiber: 2.7 g (11%)
Total Sugars: 40.36 g
Protein: 6.52 g (12%)
Vitamin A 740 mcg (32%)
Vitamin C 1.4 mcg (2%)
Vitamin D 26 mcg (4%)
Potassium 240 mg (5%)
Calcium 141 mg (14%)
Iron 1.93 mg (14%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here