Fresh Fig Butterscotch Snacking Cake
Sticky and buttery fig snacking cake!
Ingredients
- 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
Instructions
- 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.
Notes
- 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.