Fresh Fig Cake with Honey Cream-Cheese Frosting

cooking.nytimes.com

purlingswine

subheading: FOR THE CAKE:

subheading: Butter, for greasing the pan:

3 cups/384 grams all-purpose flour, more for flouring the pan

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cardamom

¾ teaspoon baking soda

½ teaspoon fine sea salt

1 ½ cups/300 grams granulated sugar

4 large eggs

¾ cup extra-virgin olive oil

2 tablespoons buttermilk or plain yogurt

¾ cup/116 grams chopped fresh figs (3 to 4 figs)

¾ cup/225 grams fig jam

¾ cup/85 grams chopped pecans or walnuts

subheading: FOR THE FROSTING AND TOPPING:

12 tablespoons/180 grams unsalted butter (1 ½ sticks), softened

2 cups/16 ounces/454 grams cream cheese, softened

¼ teaspoon fine sea salt

3 tablespoons/60 grams honey

1 teaspoon vanilla extract

3 ⅔ cups/450 grams confectioners’ sugar

1 cup sliced fresh figs (about 5 figs)

Directions at cooking.nytimes.com

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