Spiced Fig Cake

olivesnthyme.com 

A hazelnut cake filled with brewed espresso, chai spice and fresh figs. This sweet and spiced cake is topped with a cream cheese frosting, fresh figs, honey and hazelnuts.

olivesnthyme.com 

Line and lightly grease a 9" (23 cm) cake pan.   Whisk the flours, baking powder, chai spice and salt together until well combined.

Step 1:  

Beat together the oil and butter together until smooth and well combined. Slowly stream in sugars into the oil/butter mixture. Beat until the mixture is light and fluffy, about 2-3 minutes. Add eggs and vanilla extract.

Step 2:  

Stir in the dry ingredients, brewed espresso and milk to the wet, alternating in this order: dry, espresso, dry, milk, dry.

Step 3:  

Fold in the flour coated chopped figs into the cake batter. Pour batter into the prepared pan or pans. Smooth the top of the batter.

Step 4:  

Bake at 350 F (177C) for 45-60 minutes. Around 35-40 minutes, do the first check of the cake. The top should be golden, with set edges pulling slightly away from the cake pan. Cool for 20 - 25 minutes in the pan. 

Step 5:  

Cream together room temperature butter, room temperature cream cheese, honey, vanilla and salt until creamy and well combined, about 4-5 minutes. Beat in powdered sugar. 

Step 6:  

Using an offset spatula or frosting knife spread the butter cream on top of completely cooled cake. Right before serving top with drizzle of honey, sliced figs and hazelnuts.

Step 7:  

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