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Publisher Photo
"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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MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

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

Nutritional Facts

1 each: 432 calories, 16g fat (7g saturated fat), 56mg cholesterol, 476mg sodium, 69g carbohydrate (42g sugars, 2g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Fig Coffee Cake in Quick Cooking November/December 2003, p63

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