Chai Spiced Fig Cake!
It's the best time of the year, so you better your bottom that I'm living up everything and anything fall. The cool weather, the change of color in the trees, all the spices, the layering of clothes...I AM JUST SO READY FOR IT.
Okay, sorry about that, it has been the most insanely hot summer this year and I just need some better weather. Also, fall last year was when I first started to love St. Louis. Everyone I know that's a transplant to this city has had the same problem...trouble falling in love at first sight. St. Louis has a LOT to offer, but if you move in the heat of the nasty summer, have trouble meeting new people, issues finding the coolest things to do...it can be tough. Good news is that fall comes and makes this city magical. And thankfully in this last year, I've made some incredible new friends and found the coolest things to do here...so I'm set. I'm in love. FALL IS MAGIC IN THIS CITY!
Table of Contents
Collaborators
Let me introduce you to some of my pals: Alex from Delish Knowledge, Anna from Urban Apron, and Julia from My Lavender Blues. These ladies are kicking butt in the food blogger world and are some of my dear friends in St. Louis. Being in the "same field" as your friends or fellow strong women can be intimidating for some or make them catty or vicious. However, I've been lucky enough to have found an incredible group of ladies who not only support and raise each other up, but also come together and make visions come true!
This month these ladies and I came together to make a fall cocktail party dream come true. It was filled with spiced drinks, apps, and desserts. You can go across each of our blogs to find our recipes. Our little menu included:
Ginger Snap Cocktail- Delish Knowledge
Brie with Thyme Roasted Pears and Grapes- Delish Knowledge
Maple and Rosemarry Roasted Nuts & Spiced Chickpeas- Urban Apron
Coconut & Thyme Roasted Cauliflower with Croutons- My Lavender Blues
Roasted Heirlooms- My Lavender Blues
Brown Butter Apple Tart- Urban Apron
Chai Spiced Fig Cake- Feed Me with Amanda
Place cards- My Lavender Blues
Flowers- Feed Me with Amanda
The "recipe" for these flowers...
1) Go to Trader Joe's, your local farmers market, or whichever grocery store is best for you.
2) Get the following:
- 3 different types of eucalyptus branches (This can be toxic, please don't place on food like I did!)
-maroon spray roses
3) Clip and stick. Literally just clip the bottoms of each flower and branch and place them on the table. Loop the branches around the placed food. Then take the rose, clipped with about a 4 inch stem and stick them in where the branches hit the table! Play with it until it works for you.
4) After your meal be sure to get all ends of flowers into water!
Please keep your eyes out for many many more collaboration dinners, cocktail partays, holiday bashes...Thank you ladies again for this magical day...and for being my hand models!
Ingredients for Chai Spiced Fig Cake
- flour
- cornstarch
- baking powder
- salt
- cinnamon
- nutmeg
- all spice
- ginger
- cardamom
- coriander
- cloves
- butter, softened
- brown sugar
- eggs
- vanilla extract
- milk
Ingredients for Frosting
- unsalted butter, softened at room temperature
- powdered sugar (one 16 oz box), sifted 1-2 times
- whole milk (or heavy cream)
- maple syrup
Ingredients for Layers
- fresh figs (sliced for layering)
- caramel sauce
How to make Chai Spiced Fig Cake
- Preheat your oven to 350°F and prepare three 9-inch cake round pans with grease and flour. I also add a layer or parchment paper on the bottom of each pan.
- In a large mixing bowl mix your dry ingredients for the cake, except for the sugar (flour, cornstarch, baking powder and spices).
- In an electric mixer beat your butter and brown sugar for about 2-3 minutes on medium, or until fluffy. One at a time add in your eggs, then add your vanilla and milk.
- In 3 batches add in your dry mixture into the wet mixture on a lower speed until just mixed.
- Pour the batter evenly across the 3 pans. Lightly slam the cake pans on the counter to try to get rid of any major air bubbles.
- Bake each for about 30 minutes. Check with a toothpick until clean. Pull cakes out with completely bakes and let cool in the pan for about 15 minutes. Then remove to a cooling rack.
How to make Frosting
- Using your mixer and the paddle attachment again, whip the butter for 8 minutes on medium/low speed. The butter will become very creamy!
- Pour the milk into the butter as well as the maple syrup. Stir for 30 seconds.
- Add the powdered sugar in 3 batches. The frosting should become very light and fluffy.
How to assemble Fig Cake
- Once cakes are completely cooled trim off the top of the cakes to make a nice even layer.
- Place the first layer down on your cake stand. Create a barrier of frosting around the edge of the cake, pour caramel in the center of this and create a thin layer. On top of the caramel cover with sliced figs.
- Repeat with the next layer.
- Top with the third layer and cover with icing. Feel free to decorate with extra figs and florals, I decided to use eucalyptus leaves, however, this was silly because the oil can be poisonous. Use something like olive branches, herbs, etc.
- Enjoy!
Other Fall Recipes to Try
Love this Recipe?
Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos!
Equipment
- Stand Mixer
Ingredients
Cake
- 3 cups all-purpose flour
- 3 tablespoon cornstarch
- 1½ tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoon cinnamon
- 1½ teaspoon nutmeg
- 1½ teaspoon all spice
- 1½ teaspoon ginger
- 1 teaspoon cardamom
- ¼ teaspoon coriander
- ¼ teaspoon cloves
- 1 ½ cups butter room temperature
- 3 cups brown sugar
- 5 eggs large
- 1½ tablespoon vanilla extract
- 1½ cups milk
Frosting:
- 1 ½ cup unsalted butter room temperature
- 3 ½ cups powdered sugar 16 oz, sifted 1-2 times
- ¼ cup whole milk
- 3 tablespoon maple syrup
Layers:
- 2 cups fresh figs sliced for layering
- 1 cup caramel sauce
Instructions
Cake:
- Preheat your oven to 350°F and prepare three 9-inch cake round pans with grease and flour. I also add a layer or parchment paper on the bottom of each pan.
- In a large mixing bowl mix your dry ingredients for the cake, except for the sugar (flour, cornstarch, baking powder and spices).
- In an electric mixer beat your butter and brown sugar for about 2-3 minutes on medium, or until fluffy. One at a time add in your eggs, then add your vanilla and milk.
- In 3 batches add in your dry mixture into the wet mixture on a lower speed until just mixed.
- Pour the batter evenly across the 3 pans. Lightly slam the cake pans on the counter to try to get rid of any major air bubbles.
- Bake each for about 30 minutes. Check with a toothpick until clean. Pull cakes out with completely bakes and let cool in the pan for about 15 minutes. Then remove to a cooling rack.
Frosting:
- Using your mixer and the paddle attachment again, whip the butter for 8 minutes on medium/low speed. The butter will become very creamy!
- Pour the milk into the butter as well as the maple syrup. Stir for 30 seconds.
- Add the powdered sugar in 3 batches. The frosting should become very light and fluffy.
Assembly:
- Once cakes are completely cooled trim off the top of the cakes to make a nice even layer.
- Place the first layer down on your cake stand. Create a barrier of frosting around the edge of the cake, pour caramel in the center of this and create a thin layer. On top of the caramel cover with sliced figs.
- Repeat with the next layer.
- Top with the third layer and cover with icing. Feel free to decorate with extra figs and edible florals.
- Enjoy!
Kathleen Wilens says
I LOVE CHAI EVERYTHING!! And have always enjoyed figs - I made this cake for a small afternoon tea get-together and was surprised at how many people tried it and loved it as well. And the CARAMEL in between - Delicious!
wilensamanda says
Love a fellow chai person! So glad you all loved it!