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Fig Coffee Cake

 Fig Coffee Cake
"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."
9 ServingsPrep: 20 min. Bake: 35 min.


  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 15 Fig Newton cookies, crumbled


  • 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.

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Fig Coffee Cake (continued)

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.