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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Source unknown Ingredients:
1 3/4 cups dried figs, diced and stems trimmed (about 10) |
3/4 cup unsweetened orange juice |
1/2 cup extra virgin olive oil |
1 cup sugar |
2 eggs |
1 cup nonfat sour cream |
1 tablespoon almond extract |
1 cup whole wheat flour |
1 1/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 cup sliced almonds |
2 tablespoons brown sugar, packed |
1 teaspoon ground cinnamon |
1 tablespoon soft margarine |
Directions:
1. Preheat oven to 350.
2. Lightly spray a 9-inch Bundt pan.
3. Place the figs and orange juice in a small saucepan. Bring to a boil, reduce heat to medium-low and simmer until thickened and juice is almost completely absorbed, about 3-4 minutes.
4. Remove from heat and let cool.
5. With an electric mixer, beat the olive oil and sugar until well blended.
6. Add the eggs, fig mixture, sour cream, and almond extract, and mix to combine.
7. In a separate bowl, whisk together the two flours, baking powder, and baking soda.
8. Add the flour mixture to the egg mixture and mix just until combined.
9. Pour the batter into the prepared pan.
10. In a small bowl, toss together the almonds, brown sugar, and cinnamon.
11. Add the margarine and mix well.
12. Sprinkle the mixture over the cake batter.
13. Bake 40 minutes or until a tester inserted into the center comes out clean.
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