Owning a fig tree captivates my imagination. I can clearly see plump, purplish figs dangling from a tree in my backyard. Unfortunately, I live in New England, where wind and snow pile against my back door, and a delicate fig tree wouldn’t survive without precautions. Instead, I wait all year for the small window when fresh figs show up at our markets. Then I cook and bake to abandonment. A favorite recipe is my Streusel Fig Coffee Cake. The sour cream makes it moist and delicious. Perfect as the centerpiece for a Tea Party or with a morning cup of coffee!

Streusel Fig Coffee Cake

• For the cake:
• 12 tablespoons (1½ sticks) unsalted butter, at room temperature
• 1½ cups granulated sugar
• 3 extra-large eggs, at room temperature
• 1½ teaspoons pure vanilla extract
• 1¼ cups sour cream, at room temperature
• 2½ cups cake flour (see note)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 8 ounces fresh figs, stems removed and cut in half
• For the streusel:
• ¼ cup light brown sugar, lightly packed
• ½ cup all-purpose flour
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon kosher salt
• 3 tablespoons cold unsalted butter, diced
• ¾ cup chopped pecans
• Powdered sugar for dusting

Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is well mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter into the pan and spread it out. Top with figs and scatter the remaining streusel on top. Bake for 45 to 55 minutes, until a cake tester comes out clean.

Allow to cool on a wire rack for 30 minutes. Carefully transfer the cake, streusel-side up, onto a serving plate. Dust with powdered sugar. Serve at room temperature.

Enjoy!