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Fig Coffee Cake Recipe

"My mother-in-law shared this recipe with me," writes Angel Retherford of Laughlin, Nevada. "I have reinvented it by using different flavors of Fig Newtons. My favorite version is made with apple-cinnamon, but be sure to try the raspberry, too."

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Fig Coffee Cake Recipe

Prep: 20 min. Bake: 35 min.

Yield: 9 Servings

20 35 55

Ingredients

1/3 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
FILLING:
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
15 Fig Newton cookies, crumbled

Directions

In a bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. In another bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Fold in crumbled cookies.
Spread a third of the batter into a greased 8-in. square baking dish. Top with half of the filling. Repeat layers. Top with remaining batter. Bake at 350° for 35-40 minutes or until golden brown. Cool completely on a wire rack before cutting. Yield: 9 servings.

Nutritional Facts 1 serving (1 each) equals 432 calories, 16 g fat (7 g saturated fat), 56 mg cholesterol, 476 mg sodium, 69 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Fig Coffee Cake in Quick Cooking November/December 2003, p63