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Fig Cake with Oat Crust Recipe

  • 5 min read
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This fig cake, rich with molasses, warm spices, and fig paste, is a soft and tender delight paired with a crumbly, buttery oat crust. To complete the balance of flavors and textures, it’s finished with walnuts coated in a glossy honey syrup.

If you enjoy recipes like this, I also have a delicious Date Cake recipe that complements dried-fruit baking beautifully.

Fig cake recipe

I love cheering for the underdog—those quietly talented ingredients that don’t demand the spotlight but always surprise you. Figs are exactly that. They may not be as commonly used in everyday baking as chocolate or citrus, but their deep, honeyed sweetness and gentle texture lift a recipe into something memorable.

I baked this cake for Tu B’shevat, the Jewish “New Year for the Trees,” a day when we celebrate trees, plant saplings, and eat fruit-forward treats. A simple guideline for the holiday: include as many fruits, dried fruits, and nuts as you can—this cake follows that idea to the letter.

Fig cake recipe
Fig cake recipe
Fig cake closeup
Fig cake slice

Now Let’s Talk About This Fig Cake With Oat Crust

  • You can bake the cake without the crust if you prefer a simpler, straight cake experience. Alternatively, keep the crust but skip the fig paste layer for a slightly different texture contrast.
  • There are two approaches to the oat crust: pre-bake it for 10–12 minutes at 350°F (175°C) after lining the pan to achieve a crisp, golden base; or bake it together with the cake batter for a softer, more integrated crust.
  • If you’re hesitant about cloves, try not to omit them. A small amount of clove helps unify the spice profile and complements the cinnamon and molasses without becoming dominant.
  • Either light or dark brown sugar works here. Dark brown sugar adds a richer molasses note and a slightly darker crumb and will give a bit more moisture to the cake, making it tender and plush.
  • This cake fits an 8″ round or a standard loaf pan. If you use a different loaf pan, avoid filling it more than two-thirds to three-quarters full to prevent overflow while baking.
  • The oat crust recipe makes enough dough for two cakes. Freeze any extra crust dough for another bake, or crumble the leftover dough over the unbaked cake as a streusel topping.
  • The recipe calls for oat flour, but you can easily make it yourself by processing rolled oats until fine—no special flour required.
  • I used Trader Joe’s fig paste for convenience, but any fig jam or fig paste you prefer will work. If your fig paste is very thick, warm it slightly to make spreading easier.
  • Serve the cake at room temperature. The walnuts in honey syrup keep well and can be made ahead and refrigerated; gently reheat or bring to room temperature before topping the cake.

HAPPY BAKING!!!

Here are some other recipes you might enjoy:

  • Fig Rugelach
  • Hazelnut Butter Cake

One more thing…

If you bake this recipe, please tag @OneSarcasticBaker on Instagram—I’d love to see your creations and how you customize the cake.

Did you like this recipe? Save THIS PIN to your Cakes or Desserts board.

Fig cake plated

Fig Cake

Prep Time: 20 mins
Cook Time: 45 mins
Servings: 1 — 8″ cake
Author: Dikla Levy Frances

Ingredients

Oat Molasses Crust

  • 3/4 cup AP flour (90 g / 3 oz)
  • 1/4 cup oat flour (25 g / 1 oz) — or process oats into flour
  • 1/3 cup sugar (75 g / 2.5 oz)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, softened (90 g / 3 oz)
  • 1 small egg yolk
  • 1 tbsp molasses
  • 1 tsp vanilla
  • 1/3 cup fig paste (80 g / 3 oz)

Fig Cake

  • 1/2 stick butter, softened (55 g / 2 oz)
  • 1/3 cup brown sugar (light or dark) (75 g / 3 oz)
  • 1/4 cup sugar (50 g / 2 oz)
  • 1 tsp molasses
  • 1/4 cup vegetable oil (50 g / 2 oz)
  • 2 large eggs
  • 1 cup AP flour (120 g / 4 oz)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp ground clove
  • 1/4 cup fig paste (60 g / 2 oz)
  • 1/3 cup full-fat sour cream (65 g / 2.25 oz)
  • 5–6 medium dried figs, finely chopped

Walnuts in Honey Syrup

  • 1/2 cup light corn syrup (150 g / 5.5 oz)
  • 1/2 cup honey (170 g / 6 oz)
  • 2 tbsp butter
  • 1 cup walnuts, chopped (125 g / 4.5 oz)

Instructions

Oat Molasses Crust

  1. In a mixer bowl combine the flours, sugar, baking powder, and salt. Cut the softened butter into pieces and mix on low speed until the mixture is evenly moistened and no large butter pieces remain.
  2. Add the egg yolk, molasses, and vanilla. Mix until a slightly sticky dough forms.
  3. Divide the dough in two, wrap each portion in plastic, and refrigerate or freeze until needed. The recipe makes enough for two crusts.
  4. When ready to assemble, line the bottom of an 8″ x 3″ round pan (or loaf pan) with parchment and grease the sides.
  5. Roll one portion of dough between plastic to about the size of the pan. Transfer the rolled crust into the pan using the plastic as a sling, remove the top layer of plastic, and press the crust into the pan, tucking and filling any gaps with your fingers.
  6. Use a fork to lightly pierce the crust and spread the fig paste evenly over it. Set aside while you prepare the cake batter.

Fig Cake

  1. Preheat the oven to 350°F (175°C) and position a rack in the middle.
  2. Sift the flour, baking powder, baking soda, and spices into a medium bowl and set aside.
  3. Mix the sour cream and the 1/4 cup fig paste in a separate bowl until combined and set aside.
  4. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, sugar, and 1 tsp molasses on medium-high for 4–5 minutes, scraping the bowl 2–3 times, until light and fluffy.
  5. Slowly drizzle in the oil and continue to beat for another 3–4 minutes until the mixture is airy.
  6. Add the eggs one at a time, allowing each to incorporate fully before adding the next.
  7. Scrape the bowl, then add the dry ingredients in three additions, alternating with the sour cream–fig mixture. Begin and end with the dry ingredients.
  8. After the final addition, finish mixing by hand with a rubber spatula to ensure even incorporation. Fold in the chopped dried figs.
  9. Pour the batter over the prepared crust and fig paste layer. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Allow the cake to cool in the pan briefly, then remove and transfer to a serving plate. Top with the walnuts in honey syrup (prepare below) before serving.

Walnuts in Honey Syrup

  1. In a medium saucepan, bring the corn syrup and honey to a gentle boil over medium heat. Remove from heat and stir in the butter until melted.
  2. Pour the warm syrup over the chopped walnuts and toss to coat evenly. Spoon the glazed walnuts over the cooled cake just before serving so they remain shiny and slightly crisp.