Ingredients:

  • 12 oz dried figs, stemmed and chopped
  • 1 cup water
  • 2 tbsp brown sugar
  • 1 tbsp lemon juice
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup Greek yogurt (plain, full-fat)
  • 1 cup powdered sugar
  • 2 tbsp lemon juice or milk

Instructions:

  1. Place chopped dried figs, water, brown sugar, and lemon juice in a saucepan. Bring to a simmer over medium-low heat for 10–12 minutes, stirring frequently until the figs are soft and the liquid has reduced to a thick, jammy consistency. Remove from heat and let cool slightly.
  2. Preheat the oven to 350°F (175°C) and grease a 10-inch Bundt or tube pan.
  3. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and cloves.
  4. In a separate large bowl, cream the butter and granulated sugar until pale. Beat in the eggs one at a time, then stir in the vanilla and Greek yogurt.
  5. Gradually fold the dry ingredients into the wet batter until just combined.
  6. Gently fold in the cooled fig reduction, taking care not to overmix to avoid a tough crumb.
  7. Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  8. Once cooled, whisk together powdered sugar and lemon juice or milk to create a glaze, then drizzle over the cake.