Figs! Figs! Glorious Figs!

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, 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.

Fig Skillet Cake!

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.💕

Arugula, Arkansas Black Apple and Fig salad with parmesan, drizzled with a fig vinaigrette
Fig Skillet Cake!

Fig Skillet Cake


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


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.

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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