Now that I have my own apartment, I spend most of my time in the kitchen. I’ve made cookies: old-fashioned raisin, double chocolate, chocolate chip. I’ve done lemon-blueberry and chocolate chip scones. I’ve even tried my hand at Hungarian plum dumplings. The next item on my baking bucket list? A layer cake with buttercream icing, all made from scratch. I haven’t gotten there yet, but I did take a baby step toward that goal: a fig & pistachio vanilla bundt cake. (I used this recipe as a base, though I modified it a bit to add nuts and vanilla bean, along with a few other minor changes.)
~2 cups all-purpose flour
~1 tbsp. baking powder
~1/2 tsp. salt
~13 tbsp. unsalted butter, softened
~1 cup sugar
~2 tbsp. vanilla extract
~1/2 vanilla bean pod
~1 cup plain Greek yogurt
~2 cups roughly chopped figs (optional: I mixed them with some Stonewall Kitchen fig-walnut jam after cutting; skipping this step probably won’t really affect the flavor of the cake)
~1/2 cup (or more, if you prefer) chopped pistachios
~Cinnamon and sugar for dusting
~Preheat oven to 350 degrees; butter bundt pan and set aside.
~In a small bowl, whisk flour, baking powder, and salt.
~In a large bowl, using a handheld mixer, mix butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla extract and yogurt. Scrape the insides of vanilla bean pod into batter.
~Stir in dry ingredients from small bowl, figs, and pistachios. Mix well.
~Pour batter into pan and bake for about 40 or 50 mins, or until golden brown. (I used a removable tube pan for this recipe, which meant that I could sprinkle cinnamon & sugar on the top of my cake partway through baking; if you use a traditional bundt pan, layer cinnamon and sugar on the bottom of the pan before pouring in batter to give your cake a sweet topping.)
~Cool completely before removing from pan. Enjoy!