Go Back
+ servings
Pecan Fig Cake

Pecan Fig Cake

Pecan and Fig Cake with a chocolate ganache. An elegant cake to serve your guests for tea, or brunch.
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword bundt, chocolate, figs
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 16 servings
Calories 400 kcal


Pecan Fig Cake

  • 1 1/2 cups whole wheat flour (191 grams, 6.75 oz)
  • 1 1/2 cups cake flour (191 grams, 6.75 oz)
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1 cup unsalted butter softened (226 grams, 8 oz, 2 sticks)
  • 1 cup brown sugar (200 grams, 7 oz)
  • 1 cup granulated sugar (200 grams, 7 oz)
  • 4 eggs
  • 1/2 teaspoon almond extract (or vanilla)
  • 1 cup sour cream (243 grams, 8.6 oz)
  • 1 1/2 cup chopped pecans (187 grams, 6.5 oz)
  • 1 1/2 cup chopped dried black mission figs (226 grams, 8 oz)

Chocolate Ganache

  • 2/3 cup dark chocolate chopped finely (113 grams, 4 oz)
  • 1/2 cup heavy cream (113 grams, 4 oz)


Pecan Fig Cake

  1. Pre-heat oven to 350F. Grease and flour a bundt pan. Set aside.
  2. Sift together the whole wheat flour, cake flour, salt, baking powder, baking soda, and cinnamon. Set aside.
  3. In the bowl of an electric mixer, cream butter on medium high speed for 1 minute.
  4. Add both sugars to the butter, cream for 2 minutes on medium high speed.
  5. Add one egg at a time to the bowl, mixing each entirely before adding the next one.
  6. Add extract. Mix to combine.
  7. Now, add the sour cream to the batter. Whisk sour cream until throughly combined and batter is smooth.
  8. Add dry sifted ingredients to the batter.
  9. Mix with a spatula to combine.
  10. At the end, when the flour seems almost entirely incorporated, add the figs and pecans, mixing until combined.
  11. Pour batter onto the bundt pan.
  12. Bake in pre-heated oven for 30-35 minutes. Check in between. Start checking at 25 minutes, rotate the cake if necessary, and cover it with some aluminum foil, in case the top is browning faster than the inside is cooking.
  13. Once a toothpick comes out clean when inserted in the cake, that means it’s done baking.
  14. Let it cool down before glazing with the Chocolate Ganache.

Chocolate Ganache

  1. Chop the chocolate very finely. This will help the chocolate melt evenly and faster.
  2. Place chocolate in a bowl.
  3. Heat heavy cream until it almost boils.
  4. Remove from heat when you see the first bubbles.
  5. Pour hot cream over the chopped chocolate.
  6. Let it sit for 1 minute.
  7. Stir to combine, keep stirring until you see no more pieces of chocolate.

To assemble

  1. Let glaze come to room temperature before you pour it over the cake. Check the post above for tips about pouring ganache over cakes. Place fresh figs, blackberries, and some fresh time on top of the cake for decoration.


  1. This cake will be best if consumed on the first two days. Because it's a heavy cake, so it tends to get dry as it sits.

  2. I like to store this cake in the fridge, covered so it doesn't get dry. Also, let it come to room temperature before consuming.

Nutrition Facts
Pecan Fig Cake
Amount Per Serving
Calories 400
* Percent Daily Values are based on a 2000 calorie diet.