Photo: Hector Sanchez; Styling: Buffy Hargett
Hands-on Time
15 Mins
Total Time
1 Hour 30 Mins
Makes 20 mini cakes

Muffin pans make the perfect baking vessels for these little fig cakes. Gussy them up by spooning a dollop or piping a silver dollar of hard sauce on top, and then garnish them with halved fresh figs, fresh herbs, or even pecan halves.

How to Make It

Step 1

Preheat oven to 350°. Stir together flour and next 5 ingredients in a large bowl. Gradually add oil, beating at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended. Add buttermilk and vanilla, beating until blended. Fold in preserves and pecans.

Step 2

Spoon batter into 2 lightly greased (12-cup) muffin pans, filling 20 muffin cups about three-fourths full.

Step 3

Bake at 350° for 15 to 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Invert cakes onto wire racks. Cool 15 minutes.

Step 4

Drizzle cakes with Buttermilk Glaze. Cool 10 minutes. Pipe Vanilla Hard Sauce onto warm cakes, and serve.

Ratings & Reviews

KMay's review

September 02, 2017
I loved the flavor of these but they stuck in the muffin pans, and I did grease them. Anyone have any suggestions for this? I may just use cupcake papers next time but like the way they look without. Otherwise would give 5 stars because they tasted wonderful.

MMJones's Review

December 05, 2013
Delicious & easy to make. Cakes travel well and stay moist.

GlutenFreeCook's Review

December 09, 2013

LadyWatson's Review

November 29, 2013