Fig and Almond Crumble Cake

Ingredients

All-purpose flour

2 cups

Granulated sugar

1 cup, divided

Baking powder

2 teaspoons

Salt

1/2 teaspoon

Unsalted butter

1/2 cup, cold and cubed, plus 2 tablespoons for crumble

Milk

1/2 cup

Egg

1, beaten

Vanilla extract

1 teaspoon

Fresh figs

1 cup, sliced

Almonds

1/2 cup, chopped

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, whisk together the all-purpose flour, 3/4 cup granulated sugar, baking powder, and salt until well combined.
3. Add the cold cubed butter to the dry ingredients. Using your fingers or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together the beaten egg, milk, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
6. Spread half of the batter evenly into the greased cake pan.
7. Arrange the sliced figs on top of the batter in a single layer.
8. Sprinkle the chopped almonds evenly over the figs.
9. Cover the figs and almonds with the remaining batter, smoothing it out with a spatula.
10. In a small bowl, prepare the crumble topping by combining 1/4 cup of all-purpose flour, 1/4 cup of granulated sugar, and 2 tablespoons of cold cubed butter. Use your fingers to mix until crumbly.
11. Sprinkle the crumble topping evenly over the cake batter.
12. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
13. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.