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Fresh Fig Butterscotch Snacking Cake

Sticky and buttery fig snacking cake!
Prep Time 2 minutes
Cook Time 30 minutes


  • 1/2 cup butter melted and cooled slightly
  • 1 1/2 teaspoon vanilla
  • 1 cup sugar
  • 3/4 tablespoon blackstrap molasses
  • 1 large egg
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • salt
  • 1/4 cup butterscotch chips
  • 1/3 cup coarsely chopped fresh figs about 5 small figs


  • Preheat the oven to 350. Butter and flour an 8x8-inch pan. Set aside
  • Beat together the sugar, molasses and vanilla in a bowl until it is light brown and lump free. Beat in the egg until well incorporated.
  • Beat the flour, baking soda, baking powder, and salt, until a thick, smooth batter forms. Fold in the chips and figs.
  • Scrape into the pan and even the surface out with the back of a spoon. Bake for 30-35 minutes or until a thin knife inserted into the center comes out clean.
  • Cool, in pan, completely on a wire rack.
  • Slice and serve.
  • Store leftovers in an air tight container.


  • I actually added the vanilla to butter when I melted it. I don’t know if it makes a difference but I did. I also like adding a drop to butter when when melt it to pour over air popped popcorn so I am a renegade.
  • I like these Pyrex baking dishes with the lids that just pop on for baking brownies, blondies and anything that can cool in the pan.