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Coffeecake, Fig w/Buttermilk Glaze (D, TNT)
Source: "Southern Living," Volume 37, Number 7, July 2002, p. 142
Serves: 16

2 cups all-purpose flour
1-1/2 cups sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground cinnamon
3 large eggs, lightly beaten
1 cup vegetable oil
1 cup buttermilk
1 tsp. vanilla extract
1 cup fresh figs, chopped OR fig preserves
1 cup chopped pecans, toasted (optional)

Buttermilk Glaze:
1 cup sugar
1/2 cup butter OR margarine
1/2 cup buttermilk
1 tbsp. light corn syrup
1 tsp. vanilla extract

Make Cake:
Stir together first 7 ingredients; stir in eggs, oil, and buttermilk, blending well. Stir in vanilla. Fold in figs and, if desired, pecans. Pour into a greased and floured 13"x9" pan.

Bake at 325°F for 35 minutes or until a wooden pick inserted in center comes out clean.

Make Buttermilk Glaze and Assembly:
Bring all ingredients to a boil in a small saucepan, and cook 3 minutes.

Pierce top of cake several times with a wooden pick; drizzle Buttermilk Glaze over cake.

Poster's Notes:
You can make and freeze the cake up to two weeks in advance; add the glaze the day of your party.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A