Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Course:
Dessert
Servings: 12
Calories: 402 kcal
Ingredients
- ½ cup butter
- 1 cup brown sugar
- ⅓ cup apricot marmalade
- 2 eggs
- 1½ cups chopped figs
- 2 cups all-purpose flour
- ½ cup almond flour
- 1 tsp. baking powder
- ½ tsp. ground cloves
- 1 cup light buttermilk
- ¾ cup water
Caramel Sauce:
- 6 Tbsp. butter
- ¾ cup brown sugar
- 2 Tbsp. water
Instructions
-
Preheat oven to 350 degrees F. Prepare mini Bundt molds with cooking spray.
-
In bowl, cream butter and brown sugar.
-
Next, stir in marmalade and eggs.
-
Once combined, stir in chopped figs.
-
Stir in flours, baking powder, and dried cloves. Mix just until combined.
-
Lastly, stir in buttermilk and water.
-
Spoon into mini Bundt molds.
-
Bake at 350F for 20 minutes (cakes will be springy).
-
To make the caramel sauce: in small saucepan, add butter, brown sugar and water. Bring to a rolling boil and cook on high for 3-4 minutes (until caramel begins to thicken).
-
Drizzle caramel over cakes before serving.
Recipe Notes
- Use any flavor of marmalade. You can also substitute for fresh orange juice.
- Fresh figs can be substituted with chopped dates.
- If only dried fruit can be found, rehydrate in boiling water until softened.
- If baking in one large Bundt cake pan (versus individual servings), increase baking time to 25-30 minutes.
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Nutrition Facts
Amount Per Serving
Calories 402
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g45%
Cholesterol 64mg21%
Sodium 166mg7%
Potassium 220mg6%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 40g44%
Protein 5g10%
Vitamin A 526IU11%
Vitamin C 1mg1%
Calcium 102mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.