This simple fig jam cake is the perfect bite. The moist, buttery cake takes fig jam and dried figs and swirls them around in the batter for a fig flavor in each bite.
Quick and Simple Fig Jam Cake
The next time you need a simple cake that packs a ton of sweet flavor, turn to this fig jam cake. The simple cake can all be made in one bowl and helps you finish off that jar of jam in your fridge.
The jam cake uses a base of sour cream, melted butter, and two large eggs. Those ingredients make the cake batter super buttery and rich, making it the perfect vehicle for the jam.
Another plus about this cake is that it can be made with any jam. I had dried figs and some fig jam in the fridge, so the flavor of the cake was simple to choose. Apricot, strawberry, peach, or blackberry are also excellent jam flavors to add to this cake.
Looking for more simple cakes? My crumb cake and chocolate chip loaf cake are easy to whip up!
Why I Love This Fig Jam Cake Recipe
- One Bowl - Mixing all of the ingredients in one bowl always makes the recipe easier.
- Versatility - Any flavor of jam can be used to make this cake.
- Subtly Sweet - The fig flavor carries over into the cake to make it sweet but not overpowering.
Ingredients Needed To Make Fig Jam Cake
See below for all the details on what you'll need to make the full recipe.
- Fig Jam - Any flavor of jam will do if you don't have fig.
- Dried Figs - Optional, but add an extra fig flavor.
- Sour Cream - Keeps the cake nice and moist.
- Butter - Melt the butter before adding to the cake.
- Flour - The main base for the cake.
Directions For How To Make Fig Jam Cake
- Prepare.
Preheat the oven to 350 and prepare an 8x8 pan with parchment or grease. Set to the side.
- Mix ingredients.
In a large bowl, whisk the sugar with the eggs. Then add the sour cream, melted butter, vanilla, salt, baking powder, and baking soda.
- Add in flour.
Fold in the flour using a rubber spatula. Continue folding the flour in until the batter is streak free of flour.
- Pour the batter.
Pour the batter into the prepared pan.
- Add the fig jam and figs.
Dollop the fig jam and sprinkle the dried figs around the pan in the batter. Use a large toothpick or butter knife to swirl the jam and the dried figs so they spread out in the cake.
- Bake the cake.
Bake the cake in the oven for 30-35 minutes. Let the cake cool on a cooling rack, and enjoy!
Serving Suggestions
This fig jam cake is excellent on its own but can also be enhanced with some toppings. Ice cream, powdered sugar, and whipped cream are great additions to add more creaminess to the cake. The cake is also great with a nice hot cup of tea.
Make Ahead and Storage
The fig jam cake can be made ahead and stored for 1-2 days before serving. Wrap the prepared cake in plastic wrap or cover it tightly in the pan. Any extra fig jam cake can also be frozen. Freeze the pieces in plastic wrap or in an air-tight container. The cake will last 2-3 months in the freezer.
Tips and Variations
- Flavors - Are you not a fan of figs? No problem! This cake can be made with any jam flavor.
- Chopped Fruit - To achieve a perfectly balanced bite, chop up any dried fruit you add to the cake. Chopping the dried fruit ensures even distribution and a delightful texture.
- No Jam - If you are out of a jam or just not a fan, peanut butter or Nutella will work as a substitute swirl. Add the dollops on top of the batter just like you would the jam.
FAQs
The jam cake will keep for 3-4 days. The cake will start to get moldy if not stored properly. Keep the cake in an airtight container for best storage.
If your jam cake is dry, you probably added too much flour. Make sure to measure the flour properly before adding it to the cake.
The jam goes on the top of the cake right before it goes into the oven. Swirl the jam with a butterknife so it will spread out all through the batter.
Fig Jam Cake
Ingredients
Equipment
Method
- Preheat the oven to 350 and prepare an 8x8 pan with parchment or grease. Set to the side.
- In a large mixing bowl, whisk together the sugar with the eggs until foamy. Then, add in the sour cream, melted butter, vanilla, salt, baking powder, and baking soda. Mix to combine.
- Fold in the flour with a rubber spatula. Keep mixing the batter until there are no flour streaks remaining.
- Pour the batter into the prepared pan.
- Add the fig jam on top of the cake batter in dollops, followed by the chopped dried figs. Use a butterknife or toothpick to swirl the mixture.
- Bake the cake in the oven for 30-35 minutes. The cake is done when a toothpick comes clean. Let the cake cool on a cooling rack and enjoy.
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