Ingredients:

  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (50g) almond flour
  • 1/2 cup (100g) light brown sugar, packed
  • 6 tbsp (85g) unsalted butter, cold and cubed
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) salt
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) neutral oil
  • 1/2 cup (120ml) whole milk
  • 2 tsp (10ml) pure vanilla extract
  • 1 lb (450g) fresh figs, stems removed and sliced vertically
  • 2 tbsp (15g) all-purpose flour

Instructions:

  1. In a small bowl, whisk together the all-purpose flour, almond flour, brown sugar, cinnamon, and salt.
  2. Add the cold, cubed butter to the crumble mixture. Using fingertips or a pastry cutter, rub the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized lumps.
  3. Place the crumble topping in the refrigerator to keep the butter chilled until needed.
  4. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  5. In a large mixing bowl, combine the flour, baking powder, and salt. Whisk in the granulated sugar, eggs, neutral oil, milk, and vanilla extract until the batter is smooth and lump-free.
  6. Toss the sliced fresh figs in 2 tablespoons of all-purpose flour until lightly coated to prevent sinking.
  7. Pour the cake batter into the prepared springform pan. Arrange the floured fig slices on top of the batter.
  8. Evenly distribute the chilled crumble topping over the fig layer using an offset spatula.
  9. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.