I saw this Buttermilk Fig Cake recipe in one of my Southern Living Magazines and thought it would pair lovely with Goat Cheese. I was correct! The salty, slightly tart, creamy Goat Cheese complimented the moist, sweet, little fig cakes. The added touch of rosemary combined with the fig and cheese pulls together a perfect balance of sweet, salty, and savory! Try it! Your taste buds will go wild. You will love it. And when you do, I told you so!
I am big fan of Southern Living Magazine. Some of my favorite recipes have been found in their issues. For years they have inspired me with their creative southern dishes. All of my friends and family have Oooed and Ahhhed over each of these creations when I prepared them. With every issue delivered to my home, I immediately flipped to the back pages to scan the featured recipes. My most anticipated Southern Living Magazine issue was always November. November’s issue always included over 100 amazing recipes that were consistently spectacular for special dinners and entertaining.
With this particular recipe, I have kept Southern Living’s version of the Buttermilk Fig Cakes, but I omitted their frosting. In the past, I hated goat cheese, but over the years my taste buds have developed a deep affection for it. I am always looking for interesting ways to add in that beloved little cheese. Figs and rosemary are a perfect combination! I only add a tiny sprig of rosemary because it can become too overpowering if used too much. ENJOY!
If you want the original frosting recipe to add with the Buttermilk Mini Fig Cakes, you can find it here. I am sure it is wonderful. I personally found the mini cakes extremely sweet, therefore I didn’t want the additional sweet frosting and sweet glaze.
- For Cakes:
- 2 cups all purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 cup vegetable oil
- 3 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup fig preserves
- For Topping
- 8oz Goat Cheese
- ¼ cup fig preserve
- Preheat oven to 350.
- Stir together flour and next 4 ingredients in bowl.
- Gradually add oil, beating at medium speed with an electric mixer. Add eggs,1at a time, beating until blended. Fold in preserves.
- Spoon batter into muffin pans to ¾ full allowing room to rise.
- Bake at 350 for 15 to 18 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan for 5 minutes. Invert cakes onto wire racks and cool 15 minutes.
- Top with a thin slice of Goat Cheese, a drop of Fig Preserve, and a couple of Rosemary leaves to each mini cake. Enjoy!