Happy Thursday, friends.
We are in our big fig energy era here at Salt, with Soul. One thing you may have noticed about my cooking, I love those deep, umami flavors. There’s something about building flavor profiles with depth and bite to them that speaks to my soul, and Fig is the perfect complement to it all.
This week, I decided to give one of my favorite recipes a twist with some fig and because I didn’t want to stop cooking, I also made a side that can best be described as frozen whipped cream to pair with it.
This recipe is longer because it has a lot of steps, but it’s tried and true.
So, let’s get into it.
WHAT YOU’LL NEED
1 Container of heavy whipping cream
1 - 2 cups of confectioner sugar
1/2 cup of fig butter
2 tablespoons of apple sauce
4 cups of unbleached all-purpose flour
¾ cup granulated sugar
2 ½ teaspoons of baking powder
½ teaspoon of salt
1 egg
½ cup milk
1 cup brown sugar
1 lemon
3 tablespoons of ground cinnamon
1 cup of butter, melted and cooled
PUT IT ALL TOGETHER
FIRST THINGS FIRST;
melt your butter and let it cool. The cooler it is, the better the crumbs.
put your kitchen aid bowl, whisk, and heavy cream in the freezer for the whipped cream
pre-heat oven to 325
PREPARE THE CAKE:
Sift together 1 ½ cups of flour with the granulated sugar, baking powder, 1 tbsp of chocolate powder, and salt
Whisk together the egg, milk, apple sauce, vanilla, and oil in a separate bowl. Whisk it so it’s nice and frothy
Mix together the egg mix with the flour mix and add in 2 tablespoons of ground cinnamon. T
PREPARE THE CRUMBS
Place 2 ½ cups of flour in a bowl and add your brown sugar and 1 tablespoon of ground cinnamon
Pour melted butter on top
With a rubber spatula, mix together until large chunks of crumbs form
PREPARE THE FROZEN WHIPPED CREAM
Take your tools and cream out of the freezer
Pour 1/2 cup of your heavy whipped cream in the bowl and put your kitchen aid on medium speed
Take your lemon and zest it into the cream while it’s mixing
Add 1 tbsp of vanilla
Add in 1/2 cup of powdered sugar, let it mix, and repeat this until the whipped cream has a texture to it. I hate to say “you’ll know when it’s ready… but, you will know when it’s ready.
Put it into the freezer until you’re ready to serve
FINAL STEPS:
Oil and flour your pan. (I suggest one of those small square ones or a round one. Or, you could make crumb cake cupcakes if that’s a pan you have at your disposal. Just not an 8 x 11- it’s too big for this mix and the cake comes out thin and bad)
Pour the cake mixture in and spread it out
Grab your fig and spread it on the top layer of the cake. I swirled my through the mixture by using a butter knife.
Grab your crumb mix and gently break the mix over the cake to form smaller crumbs. I have fun with this part and make larger crumbs at first, and then fill it in with smaller ones
Pop it in the oven for 25-29 minutes (all of our ovens are different. I have a newer one and I find that 27 minutes is the sweet spot. I just wouldn’t suggest going over 30 minutes)
Take it out of the oven, let it cool
Grab your frozen whipped cream, scoop it out, put it on your crumble, and enjoy! I promise you, it’s worth it!
As always, I’m grateful you’re here!
I am SO proud of the direction of Salt, with Soul. I never sat down and created “a bUsInEsS pLaN” and I’m grateful I’ve been open to pivots instead of just giving up. I could get really emosh thinking of how at home I feel in this space, but I’ll save the tears. The new branding, the new merchandise, and the new “feel” is everything to me. Feel free to visit the merch store here.
I’ll see you Monday for a little bit of Soul.