Honey Fig Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">100g honey, plus extra for glazing</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">180ml buttermilk (or 170ml milk mixed with 1 tbsp lemon juice)</li><li class="ingredients-single-item">300g fresh figs, chopped (about 8-10 figs, plus extra for garnish)</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (optional)</li><li class="ingredients-single-item">For the glaze: 60g icing sugar</li><li class="ingredients-single-item">For the glaze: 2 tbsp honey</li><li class="ingredients-single-item">For the glaze: 1-2 tbsp warm water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">24cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (325°F). Thoroughly grease a 24cm (10-inch) bundt pan with butter, making sure to get into all the crevices. Dust with flour, tapping out any excess. This careful preparation ensures your cake will release perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Setting these dry ingredients aside allows you to focus on developing the proper texture in your wet ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium speed for 4-5 minutes until pale and fluffy. This extended creaming process creates tiny air pockets that help give your cake structure and lift.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the honey and continue beating for another minute until fully incorporated. The honey will add moisture and a complex sweetness to your cake - use a good quality honey for the best flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, beating well after each addition. Don't rush this step - each egg should be fully incorporated before adding the next to maintain the emulsion. Scrape down the bowl as needed. After all eggs are incorporated, beat in the vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour (flour-buttermilk-flour-buttermilk-flour). Mix just until combined after each addition. This alternating method preserves the cake's tender crumb by minimizing gluten development.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in the chopped figs and thyme leaves (if using) with a rubber spatula until evenly distributed throughout the batter. Be careful not to overmix or crush the figs too much, as they'll release moisture during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour and scrape the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to remove any air bubbles. Air pockets can cause structural weaknesses in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 50-55 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs. The cake should spring back when lightly touched, and you'll notice it beginning to pull away from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool in the pan for exactly 10 minutes - not more or less. This timing is crucial: too short and the cake may break when inverted; too long and it might stick. Then invert onto a wire cooling rack and gently remove the pan. Let cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the glaze, whisk together the icing sugar and honey in a bowl. Add warm water a little at a time until you reach a thick but pourable consistency. The glaze should coat the back of a spoon but still flow slowly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the cake is completely cool, drizzle the glaze over the top, allowing it to flow naturally down the sides. For an extra touch of elegance, arrange fresh fig halves on top and around the cake, and drizzle with a little more honey. The cake will keep well in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.</li></ol>