Vanilla Bean Crumb Cake

Vanilla Bean Crumb Cake

This buttery, moist Fig & Vanilla Bean Crumb Cake will become your new favorite! With a sweet, sticky fig flavor and flecks of warm vanilla beans, it’s sure to please everyone!

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Time

75 minutes

Difficulty

easy

Yields

10 servings

Ingredients

FOR THE STREUSEL:

  • 2 cups brown sugar
  • 2 & ¼ cups all-purpose flour
  • 2 sticks (1 cup) salted butter, melted
  • 1 cup chopped pecans, optional but recommended

FOR THE CAKE:

  • ¾ cup salted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp Rodelle Vanilla Extract
  • 1 Rodelle vanilla bean, caviar scraped out
  • 1 cup Greek yogurt or full-fat sour cream
  • 2 cups all-purpose flour + 2 Tbsp
  • 1 & ¼ tsp baking powder
  • ½ tsp baking soda
  • One 16-oz jar fig preserves (we used this one)
  • 1 cup dried figs, pitted, stems removed and roughly chopped

Directions

  • Preheat your oven to 350 degrees F. Lightly grease a 9" round springform pan with cooking spray, then place a parchment round in the bottom and spray again. Set aside.
  • In a large bowl, combine the streusel ingredients with a spoon until moistened and crumbly. Set aside.
  • Meanwhile, in the bowl of a stand mixer, cream the butter and granulated sugar together until fluffy, about 1 minute.
  • Beat in the eggs, one at a time, followed by the vanilla and vanilla bean caviar.
  • Add in the Greek yogurt/sour cream and mix well, followed by 2 cups of the flour, the baking powder, and baking soda until a smooth batter comes together.
  • Lastly, beat in the fig preserves.
  • In a small bowl, combine the chopped figs with the 2 Tbsp flour until coated; fold the flour-coated fig pieces into the cake batter gently.
  • Pour the cake batter into the bottom of the springform pan and smooth out the top. Top with huge, liberal handfuls of the crumb mixture. It will seem like a lot of crumb, but use all of it!
  • Bake for approx. 50-60 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist - not wet - crumbs.
  • Cool completely before serving. Serve with caramel sauce, if desired.

Note: this recipe was prepared by Hayley from The Domestic Rebel for Rodelle. Click here to view the original post, more pictures, and some helpful tips!

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