My dear church friends, the Knoops, shared their backyard fig harvest with me this week! My figs are almost gone so I was grateful for the bounty. This year, I’ve made Fig and Lemon Preserves, Slow Cooker Fig Jam, Fresh Figs with Cream Cheese and Wildflower Honey, and this easy fig cake made with the slow cooker fig jam.
We ate this cake in our lunches for several days without whipped cream or jam on top. It just got better each day. It reminded me of old-fashioned snack cake I used to make to send in my parents lunches when I was a teenager.
Dress it up with whipped cream, fig jam, and a fresh fig half or simply slice and eat warm. Yum! Click below for both recipes.