Mid-September is a delightful micro-season when summer and fall overlap. Warm days still yield ripe fruit while mornings gain a crispness that ushers in autumn flavors. This spiced fig hazelnut cake captures that transition: a tender, moist cake built on classic fall spices and nutty hazelnut flour, brightened by jammy late-summer figs. Serve it plain or elevate it with a silky honey cream cheese frosting, extra fresh figs and chopped hazelnuts for a stunning centerpiece that celebrates September’s bounty.
In a few words, this spiced fig cake is
- Sweet and warmly spiced
- Moist and tender yet substantial
- Studded with jammy pieces of fresh figs
- Rustic but elegant
- Topped with a luscious honey cream cheese frosting
- Visually striking when finished with honey, figs and chopped hazelnuts
- A harmonious blend of late-summer brightness and autumn warmth
What ingredients do I need to make this cake?
- Brewed espresso or very strong coffee
- All-purpose flour
- Hazelnut flour (or almond flour as a substitute)
- Chai spice blend (or another warm baking spice mix)
- Baking powder
- Salt
- Unsalted butter (room temperature)
- Neutral oil (canola or similar)
- Light brown sugar
- Granulated sugar
- Eggs (room temperature)
- Vanilla extract
- Milk (room temperature)
- Fresh figs, chopped (tossed in a little flour to prevent sinking)
- Cream cheese (for the frosting)
- Good quality honey
- Powdered sugar
- Whole hazelnuts for topping (optional)
These ingredients make the spiced fig hazelnut cake and the honey cream cheese frosting that finishes it.
Do I need special baking tools to make this single-layer fig cake?
- 9 x 3 inch (23 x 8 cm) cake pan — the recipe was developed for this size
- Parchment paper to line the pan for easy removal
- Stand mixer with paddle attachment or a hand mixer
- Container to prepare brewed espresso (microwave-safe bowl or other)
- Food scale for accurate measurements (recommended)
- Oven or food thermometer to check doneness if desired
What other pans can I use to make this cake?
The recipe was developed for a 9 x 3 inch round pan, but you can adapt it for other pans to make layers or a sheet cake:
- (2) 8″ or 9″ round or square pans: bake 25–35 minutes
- (2) 9 x 5″ loaf pans: bake 40–50 minutes
- (1) 11 x 7″ pan: bake 25–35 minutes
- (1) 9 x 13″ pan: bake 25–35 minutes
- These times are approximate—look for visual doneness: golden top, edges pulling slightly from the pan, springy center and a toothpick that comes out clean or with a few moist crumbs.
How much frosting is needed for a double-layer or quarter-sheet cake?
This honey cream cheese frosting yields about 2 1/2 cups. For most two-layer or 9 x 13 cakes you will likely need 3–4 cups to cover completely, so consider doubling the frosting if you prefer a generously frosted cake.
Frosting can be made ahead and stored in an airtight container in the refrigerator for 1–2 days. For longer storage, freeze in a freezer-safe container for 1–2 months. Thaw in the fridge and bring to room temperature before spreading.
Ingredient substitutes for this spiced fig hazelnut cake
- Hazelnut flour: almond flour is the easiest substitute; you can also make your own by processing hazelnuts until fine.
- All-purpose flour: use a 1:1 gluten-free flour blend if needed, but follow package directions and note the recipe wasn’t tested with all alternatives.
- Brewed espresso: very strong coffee or strong brewed tea will work in a pinch.
- Chai spice blend: any warm fall spice mix is appropriate, or make your own blend of ginger, cinnamon, allspice, cardamom, nutmeg and cloves.
- Figs: this is a fig-forward cake, but apples or pears can be used if figs aren’t available.
- Cream cheese frosting (vegan option): substitute cream cheese with an equal weight of vegan butter and use a dairy-free cream cheese alternative if desired.
Tips and tricks for a great cake
- Read the recipe through first so you have time to prep coffee, line the pan and preheat the oven.
- Use a nonstick pan and line with parchment for easy removal.
- Bring cold ingredients to room temperature—this helps the batter come together smoothly.
- Toss chopped figs in a bit of flour to keep them from sinking during baking.
- Mix dry ingredients into wet by hand when possible to avoid over-mixing the batter.
- Watch for doneness, not just the clock: look for a golden top, slightly pulled-away edges and a springy center.
- Remove the cake from the pan within 20–25 minutes of cooling and finish cooling on a rack.
- Wait until the cake is completely cool before frosting to prevent the frosting from melting.
- Top with honey, sliced figs and chopped hazelnuts just before serving for the best presentation and texture.
More cakes to try
- Spiced streusel plum cake
- Maple apple loaf cake
- Caramelized apple spice cake
- Maple pumpkin coffee cake (vegan)
- Banana coffee cake
- Chocolate fig loaf cake
- Roasted banana chai spice cake
- Chai-spiced carrot loaf cake with brown butter cream cheese
If you make this recipe, please leave a star review below and tag @olivesnthyme on Instagram to share your results.
Spiced Fig Hazelnut Cake
A moist hazelnut cake flavored with brewed espresso, chai spice and fresh figs, finished with a honey cream cheese frosting. If early autumn were a dessert, it would be this cake.
4.72 from 7 votes
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Prep Time 25 mins
Cook Time 45 mins
Cooling Time 15 mins
Total Time 1 hr 25 mins
Equipment
- 9 x 3″ (23 x 8 cm) cake pan (see notes for other pans)
- Parchment paper
- Stand mixer with paddle attachment or hand mixer
- Container for preparing brewed espresso
Ingredients
Spiced Fig Hazelnut Cake
- ⅓ cup (79 ml) brewed espresso or strong coffee
- 1 ⅔ cups (200 g) all-purpose flour
- ½ cup (56 g) hazelnut flour
- 2–3 tsp chai spice blend
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (113 g) unsalted butter, room temperature
- ¼ cup (59 ml) canola or neutral oil
- 1 cup (200 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 3 large eggs (159–171 g), room temperature
- 2 tsp (10 ml) vanilla extract
- ⅓ cup (79 ml) milk, room temperature
- 1 cup (120 g) chopped fresh figs + 2 tsp flour
Honey Cream Cheese Frosting
- 4 tbsp (57 g) unsalted butter, room temperature
- 4 oz (113 g) cream cheese, room temperature
- 2–3 tbsp (30–45 ml) honey
- 1 tsp (5 ml) vanilla extract
- ½ tsp salt
- 1 ½ cups (180 g) powdered sugar, sifted
- 1–2 tbsp (15–30 ml) milk, as needed
- Honey, fresh figs and hazelnuts for topping
Instructions
Spiced Fig Hazelnut Cake
- Brew espresso or very strong coffee and cool to room temperature.
- Preheat the oven to 350°F (177°C). Lightly grease and line the bottom of a 9 x 3″ cake pan with parchment.
- Whisk the all-purpose flour, hazelnut flour, baking powder, chai spice and salt together; set aside.
- Beat the oil and butter until smooth. With the mixer on low, stream in both sugars, then increase speed to medium and beat until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating each about 20 seconds, then add vanilla.
- Alternately add the dry ingredients, brewed espresso and milk to the wet mixture in this order: dry, espresso, dry, milk, dry. Stop when mostly combined—leave a few streaks before adding the next.
- Fold in the chopped figs that have been tossed with a little flour.
- Pour the batter into the prepared pan and smooth the top.
- Bake at 350°F (177°C) for 45–60 minutes for a 9 x 3″ pan. Begin checking at 35–40 minutes. The cake is done when the top is golden, edges pull slightly away from the pan, the center springs back, and a toothpick comes out clean or with a few moist crumbs. If the top browns too fast, tent with foil.
- Cool in the pan for 20–25 minutes, then remove gently and cool completely on a wire rack.
Honey Cream Cheese Frosting
- Cream butter, cream cheese, honey, vanilla and salt until smooth and combined, about 4–5 minutes.
- Add sifted powdered sugar ½ cup at a time, beating after each addition. If the frosting is too thick, add 1–2 tbsp milk and beat to reach desired consistency.
Assemble Cake
- Spread frosting over the completely cooled cake using an offset spatula. If serving immediately, drizzle honey and top with sliced figs and hazelnuts. If serving later, wrap the unfrosted cake for storage and frost just before serving.
Notes
Hazelnut flour: Available at many grocery stores; alternatively pulse toasted hazelnuts in a food processor until fine. Almond flour is a good substitute.
Chai spice blend: You can buy a ready mix or make your own: 3 tbsp ground ginger, 2 tbsp ground cinnamon, 1 tbsp ground allspice, 1 tbsp ground cardamom, 1½ tsp ground nutmeg and 1½ tsp ground cloves—mix and store.
Baking pans and times: The recipe was developed for a 9 x 3″ pan. See the earlier notes for alternative pan recommendations and approximate times.
Keyword cream cheese frosting, easy fall cake, fig and hazelnut cake, fig cake
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