Oh how I adore figs and this is the perfect season for them, just like pumpkins, figs represents autumn for me.

One of my favorite things to do with my grandkids, during fall break, is to take them to my girlfriend’s organic vegetarian farm www.fryfarm.com, just a few miles from my house. The grandkids love to play with her farm dog Remi. He this cute little dachshund that protects the farm from all of the rodents. We all love Remi and he keeps things in tip top shape around there. This visit we got to pick Arkansas black apples, peppers, collard greens, mushrooms and of course, figs. Well before I could even think of a recipe for the figs, my grandkids had already eaten half the box, but I got a chance to get out two easy recipes, an Arugula, Arkansas Black Apple and Fig salad with parmesan, drizzled with a fig vinaigrette and of course this easy Fig Skillet Cake!

Here’s something else, figs are not only delicious, they are so good for you.

Figs have a variety of potential health benefits. They may improve digestion and decrease constipation, help manage blood fat and blood sugar levels. Source: Heathline

Well enough about that, let’s get on with making this skillet cake. I hope you enjoy this recipe just as much as my family does. Oh yes, remember to always Set the Table with Love.💕

Fig Skillet Cake

Ingredients:

You will need enough coconut oil for greasing the mini skillet

1 cup of figs, either sliced or cut into

1/2 cup organic sugar, plus 1 tsp, to sprinkle over the figs

1 cup flour

1 1/2 tsp baking powder

pinch of sea salt

1/4 tsp cardamom

zest of 1 small lemon

1/2 cup almond milk

1 tsp apple cider vinegar

Instructions:

Preheat your oven to 350 degrees. Grease a 6-inch cast iron skillet or cake pan well with coconut oil. Arrange about 3/4 of the figs on the bottom of the skillet, then sprinkle them with 1 tsp of sugar. In a bowl, whisk together the flour, baking powder, salt, cardamom, and lemon zest. Add the almond milk and apple cider vinegar and mix until a smooth and thick batter forms. The batter will look like pancake batter. Pour the batter into the skillet over the figs. Then, arrange the remaining figs on the top of the batter. Bake the cake for 20-25 minutes until a toothpick comes out clean and the sides of the cake have pulled away from the pan. Store leftovers in an airtight container. Must eat within a day, because figs go bad quickly.