Cream Cheese Fig Pound Cake
Rich and Flavorful! The Fantastic Combination of Cream Cheese and Sweet Figs in a Pound Cake Recipe
Introducing our Cream Cheese Fig Pound Cake, featuring a delightful texture with the wonderful chewiness of figs. The moist pound cake base, rich cream cheese, and sweet figs create a special dessert perfect for any occasion. Make it easily at home!
Ingredients- 100g Cream Cheese (softened at room temperature)
- 125g Butter (salted or unsalted, softened at room temperature)
- 145g Unrefined Brown Sugar (adjust sweetness to your preference)
- 3 Eggs (at room temperature, no longer cold)
- 1 tsp Lemon Extract (or Vanilla Extract)
- 180g All-Purpose Flour (sifted twice)
- 1 tsp Baking Powder (ensure it’s fresh)
- 30cc Milk (room temperature milk is better than cold)
- 70g Semi-dried Figs (soaked in rum or water for about 10 minutes)
- Rum (as needed, for soaking figs)
Cooking Instructions
Step 1
In a large bowl, cream the softened cream cheese until smooth using a whisk or spatula. Add the softened butter and mix well with the cream cheese. Incorporate the unrefined brown sugar and whip until the mixture is light and fluffy, forming a creamy consistency. This process is called creaming.
Step 2
Add the room temperature eggs one at a time, whisking thoroughly after each addition until fully incorporated. Once all eggs are added and mixed, stir in the lemon extract (or vanilla extract). Whisking well at each step helps prevent the batter from separating.
Step 3
Add half of the sifted all-purpose flour and baking powder to the creamed mixture. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients using a cutting motion. Avoid overmixing, as this can develop gluten and result in a tough cake.
Step 4
Pour in the 30cc of room temperature milk and gently mix until just combined. Add the remaining half of the sifted dry ingredients and continue to fold gently with the rubber spatula until no streaks of flour remain. Again, be careful not to overmix.
Step 5
Add the semi-dried figs, which have been pre-soaked in rum and gently drained. Carefully fold the figs into the batter until they are evenly distributed. Be gentle to avoid crushing the figs.
Step 6
Line a pound cake pan with parchment paper and pour the batter into it. Smooth the top of the batter and create a slight indentation down the center with your spatula. This technique helps the cake rise evenly during baking. Bake in a preheated oven at 180°C (350°F) for approximately 35 minutes. Baking time may vary depending on your oven. If using a muffin tin, reduce the baking time to about 20-23 minutes. The cake is done when a skewer inserted into the center comes out clean.
