Photo: David Holifield
Sticky Figgy Bundt Cake
13 ingredients
25 min + 1 hr
10
openrecipes
A fragrant dessert with a moist cake and delicious homemade caramel.
Estimated Nutrition (whole recipe, rough)
933
Calories
28g
Protein
32g
Fat
131g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 whole FOR THE CAKE:
- 1-½ cup Eggs
- 2 sticks Sugar
- 1 teaspoon Unsalted Butter, At Room Temperature
- 1 cup Vanilla
- 1 cup Buttermilk
- 2 cups Fig Preserves
- 1 teaspoon All-purpose Flour
- ½ teaspoons Baking Soda
- 1 cup Salt
- 1 pint FOR THE CARAMEL SAUCE:
- 2 Tablespoons Sugar
- ½ teaspoons Heavy Cream, Warmed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes