A Walnut Pound Cake with Fresh Figs is a great dessert. The walnut studded cake is dense and rich. The cake is then topped with a cinnamon cream cheese icing. Lastly, are the fresh figs and walnuts. It is perfection!!
What Makes This Walnut Pound Cake With Fresh Figs So Good?
There is so much to love about this amazing cake. The walnut-studded pound cake is the perfect base for the spiced cream cheese icing and fresh figs.
If you love pound cake, you will love this variation that is perfect for early fall when figs are in season.
What Is The Difference Between Regular Cake And Pound Cake
The main difference between a pound cake and a regular cake is how dense a pound cake is. The pound cake was originally made with 1 pound of each of its ingredients. Can a pound of butter ever be bad? I don't think so either.
This is different from a regular recipe as they are not as butter-rich and because of that, lighter.
Ingredients
- All-purpose flour
- Whole Wheat Flour
- Butter
- Olive Oil
- Sugar
- Vanilla
- Eggs
- Baking Powder
- Walnuts
- Cream Cheese
- Cinnamon
- Powdered Sugar
Notes For Making The Walnut Pound Cake With Fresh Figs
- I love to use whole wheat flour in all my bakes. Using whole wheat flour for part of the flour required for this recipe is the perfect way to do this. Whole wheat pastry flour is a flour that is lower in protein is my favorite for cookies, cakes, and quick bread. If you have not had the chance to try it, you need to! Whole wheat flour is the perfect complement to fall bakes like this one.
- Using a mix of oil and butter is also a recommendation of mine. I love to use the butter, as the flavor is irresistible, but the oil makes the cake so much more tender. Especially when you are using whole wheat flour.
- Last, when you are working with whole wheat flour, make sure not to overbake. Whole wheat flour absorbs more moisture than refined flour.
Step-By-Step Instructions.
- Cream together your butter, oil, and sugar.
- Add in the eggs and vanilla. Mix.
- Then combine the all-purpose flour, whole wheat flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture.
- Mix only to combine.
- Pour batter into a parchment-lined loaf pan.
- Bake.
- Allow the cake to cool.
- Mix cream cheese icing.
- Top the cake with the icing and then finish it off with halved figs and more walnuts.
Baking The Pound Cake
I used an 8x4 loaf pan for my cake. Lining it with parchment paper makes it so much easier to remove it from the pan. This isn't necessary but does simplify things.
Also, know that this cake will take at least 50 minutes to bake. It is thick and dense and takes longer than you might think.
I check my cake with a toothpick. If you have never tried this before, let me tell you how.
Starting about 45 minutes into your baking time, gently insert a toothpick into the center of the cake. Pull it out, if it comes out clean, it is done. If not, let it bake for another 5 minutes.
Continue this process, checking every 5 minutes until it is finished.
Cinnamon Cream Cheese Icing
The cinnamon cream cheese icing is such a great compliment to this walnut pound cake.
It is very simple to make. Mix it until it is smooth. Then when the cake is cooled, top with the cream cheese icing.
How long will this cake stay good for?
This dense cake will hold it's own for quite a long time- up to 7 days! Just know the fresh figs will only hold for just that day.
More Whole Wheat Baked Goods
- Simple Carrot Cake Cookies
- Dark Chocolate Rye Cookies
- Dark Chocolate and Dried Cherry Cookies
- Lemon Chamomile Cake
- Chocolate Zucchini Cake
- Strawberry Cake With Lime Buttercream
- Spiced Pear Cake
- Strawberry Sugar Cookie Bars
- Raspberry Shortbread Bites
Walnut Pound Cake with Fresh Figs
Equipment
- 8x4 loaf pan, hand or stand mixer or really strong arm muscles.
Ingredients
Walnut Pound Cake
- ½ cup softened butter
- ¼ cup olive oil or other neutral oil
- 1 ½ cup granulated sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 cup all pupose flour
- ½ cup whole wheat pastry flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cup chopped walnuts
Cinnamon Cream Cheese Icing
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 2 cups powdered sugar
- milk I don't have a measurment here, use the amount of milk to get the consistency you are looking for.
Toppings
- 4-5 figs cut in half or quarters
- ½ cup rough chop walnuts
Instructions
- Preheat oven to 350 degrees.I like to line my pans with parchment paper, for easy removal. I have a photo in the post that shows how I add in the paper. I also like to spray a little pan release spray on top. If you don't like to do this, simply grease with softened butter. Set pan aside. Combine flours, baking powder and salt in a small bowl and set aside. Add butter, oil and sugar to mixing bowl. Mix until well blended. Add eggs and vanilla and mix again to combine. Last add in your dry ingredinets and only mix to combine. Fold in your walnuts. Pour batter into prepared pan.Place pan in oven. Now, baking a pound cake is a little tricky. It is a really dense cake, so it bakes a little differently than the average cake. It will take quite awhile too, plan at least 45 minutes, but it could be up to an hour. This will depend on the thickness of the pan and actual heat in your oven. To check for doneness, I look for a few things. Don't check before 40 minutes are up. So, time is the first thing. Second, look to see if the cake is pulling away from the edges slightly. Third, check for color. The pound cake will be a deep golden brown, not a light golden brown as with other cakes. Last check with a toothpick. Insert the toothpick right into the center. It should come out with small crumbs, but not wet. Once it is done baking, remove from oven and place on a cooling rack. Allow cake to cool about 7-10 minutes, then remove from pan. Continue to allow the cake to cool. I like to cool it almost completely before adding the icing.
Cinnamon Cream Cheese Icing
- Combine all ingredients in medium bowl. Mix well to combine. Add in as much milk as needed for the consistency you are looking for. Once the cake has cooled, spread generously over the top. I realize this makes quite a bit of icing, but that is the way we like it :). Now, top the iced cake with the prepared figs and chopped walnuts. Slice and enjoy. You certainly deserve it!
Notes
- I love to use whole wheat flour in all my bakes. Using whole wheat flour for part of the flour required for this recipe is the perfect way to do this. Whole wheat pastry flour is a flour that is lower in protein is my favorite for cookies, cakes, and quick bread. If you have not had the chance to try it, you need to! Whole wheat flour is the perfect compliment to fall bakes like this one.
- Using a mix of oil and butter is also a recommendation of mine. I love to use the butter, as the flavor is irresistible, but the oil makes the cake so much more tender. Especially when you are using whole wheat flour.
- Last, when you are working with whole wheat flour, make sure not to overbake. Whole wheat flour absorbs more moisture than refined flour.
Did you make this recipe? Let me know!