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!!
Making the Cake Batter
I love to use both butter and oil in my cakes. The butter for flavor, of course. The oil for the moisture it gives the cakes. In this recipe, you can actually use all butter or all oil if you prefer. I personally like the mix.
I like to use olive oil as the oil, but you can also use canola, which I did here.
Add your granulated sugar to the fats.
You can mix this batter with a hand mixer, stand mixer, or even you hand if you want a good workout.
After the sugar and fats have been mixed well, add in your eggs and vanilla.
This cake, with most other baked goods I make, was made with partial whole grain flours. I love to use whole wheat pastry flour as the whole grain flour. Whole wheat pastry flour is a lower protein flour that has a mild flavor. I find most people who aren’t into whole grains are generally more accepting of recipes made with whole wheat pastry flour. If you haven’t tried this type of flour, I recommend it. I buy my wheat kernels from a great family farm in Washington.
Once the dry ingredients are mixed in, fold in the walnuts. Just as a note on the walnut. You can either chop them finely, as I did or even a rough chop if you like big chunks of walnut in your cake.
Preparing your pan
You have a couple of options in preparing your pan for baking. Once, you can cover the inside with softened butter. If you choose this method, make sure you cover it well with butter. You can also tap in flour to cover the buttered sides to ensure easy removal. My favorite method for preparing pans is lining with parchment paper. You can see if the photo below, I cut the parchment at the length of the pan. Add it in, press in place. I will also spray a bit of pan spray in the pan after lining as well.
Add your batter to the pan and spread. This batter has a minimal amount of leavener. Which means it won’t rise much, and is dense. So, spread the top to make sure it baked beautifully.
The cinnamon cream cheese icing was a pretty amazing addition to the cake. I didn’t get photos of the process, as I was in a hurry. Basically all ingredients are mixed well until the icing is nice and smooth. Then top the cake generously.
Finishing the Walnut Pound Cake with Fresh Figs
It is then topped with as many beautiful figs as you can possibly fit on it. You can cut them in halves or quarters, depending on the look you are going for. If those delicious figs weren’t enough, add in those walnuts!! Now, it is perfect!
You can see this cake is so dense and I love it! I love cakes that are light and airy, but a dense cake is a must for a pound cake! Now, normally I love the chunks of walnuts, but for this one, I wanted them chopped pretty fine. I think it was a good choice, but if you like the big chunks, no judgment here!
There are plenty of ways to adjust this Walnut Pound Cake with Fresh Figs to your liking. However you choose to do it, you will love it!
If you are looking for other cake ideas, I have plenty. Check these options out!
Walnut Pound Cake with Fresh Figs
- 8×4 loaf pan, hand or stand mixer or really strong arm muscles.
Walnut Pound Cake
- 1/2 cup softened butter
- 1/4 cup olive oil or other neutral oil
- 1 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 cup all pupose flour
- 1/2 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 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.
- 4-5 figs cut in half or quarters
- 1/2 cup rough chop walnuts
- 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 :). If you are looking for something healthier, maybe cut this amount in hlaf!Now, top the iced cake with the prepared figs and chopped walnuts. Slice and enjoy. You certainly deserve it!