Dried Figs and Apricot Cinnamon Streusel Coffee Cake

I baked this because I was left with so many dried figs that just eating them wasn’t going to make them disappear…. the perfect excuse for a cake that might not sound that interesting, doesn’t have that “wow” look about it but just taste soooo nice, and so the neighbours still mention it, I might have to make another one! Perfect for Coffee!




  • 1 cup of dried figs, chopped up (scissors work best here)
  • 1 cup of dried apricots, chopped up, mixed with dried strawberries, just to try

014 (800x600)

  • 420g plain flour
  • 1½ tsp baking powder
  • 1 tsp bicarbonate soda
  • 1 tsp vanilla powder
  • ¼ tsp salt
  • 170g soft butter
  • 175 sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 250ml crème fraiche (sour cream)


In a small bowl, combine:

  • 150g light brown sugar
  • 60g soft butter
  • 40g flour
  • 1 tsp ground cinnamon

011 (800x600)   and set aside


  • Preheat oven to 180°C/ 160°fan/ Gas 4. Grease and flour a 28cm/ 11″ ring tube springform pan
  • Sift together the first 5 dry ingredients and take 1 tbsp of the flour mixture to sprinkle over the dried fruits to stop them from sinking into the cake whilst baking
  • In a stand mixer, beat the butter until fluffy then slowly add the sugar and cream together
  • Add one egg at a time, beating for at least 3mn after the last addition
  • Add the vanilla extract and not to worry if it looks curdled

017 (600x800)

  • Add the flour mixture alternating with the cream, starting and finishing with the dry
  • Fold in the fruits by hand
  • Spoon 1/3 of the cake batter into the prepared pan and sprinkle half of the streusel. repeat that layer and top with the last of the batter

018 (800x600)

  • Bake into the middle of the oven for 50 to 60mn ( mine took 55 exactly). Remove to a wire rack and let it cool for 20mn

020 (800x613)

  • Remove from the pan to let cool completely. A dusting of icing sugar completes the picture


Banana and Coconut Fruit Cake

This is my definition of fruit cake so you won’t find any raisins or sultanas: I don’t like them! Fruit cakes were always an issue for me, would be rude to refuse when offered but I just couldn’t eat them….until I came across this one: it had sultanas when I first tried it but the cake itself was so moist!



  • 300g plain flour
  • 40g desiccated coconut
  • 125g light brown sugar
  • 1 tsp ground vanilla
  • 150g soft butter
  • 150g mixed dried fruit: I used dried cherries, chopped, blueberries and cranberries
  • 1 large, very ripe, banana, chopped
  • 50ml honey
  • 1 tsp bicarbonate soda
  • 150ml milk
  • 50ml cream (if available, otherwise milk)
  • 1 tsp extract of vanilla
  • 2 tbsp malt vinegar


  • Preheat oven to 180°C/160°fan/ Gas 4 and prepare a 20cm/ 8″ round cake tin
  • In a large bowl, mix the flour, coconut, sugar and vanilla
  • Rub in the butter until it resembles breadcrumbs
  • Stir in the fruits till well blended and add the honey
  • Place the bicarbonate of soda in a jug and mix with 2 tbsp of the milk. Stir in the rest of the milk and cream. Add extract
  • Add in the vinegar and stir just once. It will froth up. Pour quickly onto the dry mix and mix with a wooden spoon
  • Stir until it looks blended to a medium-stiff consistency: add either a little milk or coconut if not
  • Spoon into the tin and bake for about 55mn: well risen, golden and inserted skewer comes out clean
  • Leave in the tin to go cold



It is best done a day in advance and it will keep for up to a week, if it lasts that long….