Bourbon fig bundt cake is best seasonal fall dessert ever. Warm flavors of vanilla, fig and bourbon are just what you’re craving when the temperatures start to dip.
**This post was updated in October 2019
In my mind there is no better way to kick off a new month than with a bundt cake. Since it’s September, I thought I’d take some beautiful seasonal figs and turn them into this bourbon fig bundt cake.
Bourbon Fig Bundt Cake
Even though summer may be over, there’s plenty of great fall produce on our horizon. Figs are very “fall” to me and when combined with bourbon, you can’t help but get that cozy change-of-seasons feeling on the inside.
This lightly spiced bundt cake is perfect for a chilly morning brunch, or as a festive dessert at a holiday party. The beauty of any bundt cake is its ability to be appropriate for many occasions.
Bundt cake tip: thoroughly grease and flour your pan. Cooking spray alone generally won’t cut it, especially if you’re using an intricate bundt pan.
If you’re not quite ready for fall yet, well, that’s cool too. Enjoy the sun, the pool, and let the summer linger for as long as possible. That’s what I always try to do. But, at some point you’re going to have to face the facts that fall is inevitable, and I recommend surrendering to it with a bundt cake.
Bundts make every life transition easier. (Words to live by!)
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
Bourbon Vanilla Fig Bundt Cake
Bourbon fig bundt cake is best seasonal fall dessert ever. Warm flavors of vanilla, fig and bourbon are just what you're craving when the temperatures start to dip.
for the cake
- 1 lb dried black mission figs roughly chopped
- 1 vanilla bean
- 1 cinnamon stick
- 1 cup bourbon
- 1 cup water
- 3 cup sifted cake flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 cup packed brown sugar
- 1 cup vegetable oil
- 3 eggs room temperature
- 1 tsp vanilla extract
for the glaze
- 1 cup sifted confectioners sugar
- 2 tsp bourbon
- 1/2 tsp vanilla extract
- 4 Tbsp heavy cream
Preheat oven to 350 degrees
In a medium saucepan combine figs, vanilla bean, cinnamon stick, bourbon and water. Simmer until liquid is nearly absorbed about 30 minutes. Remove cinnamon stick and vanilla bean and allow to cool.
Meanwhile, in a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In the bowl of a stand mixture beat together brown sugar, oil, eggs and vanilla until well combined. Slowly beat in flour mixture.
Fold in fig mixture.
Pour batter into a greased and floured bundt pan. Bake for 1 hour or until toothpick comes out clean. Cool in the pan for 15 minutes then turn on to a plate an cool completely.
Prepare the glaze
Whisk together confectioners sugar, bourbon, vanilla extract and cream. Pour glaze over the cake.
More seasonal fall dessert recipes
Jen W says
Looks and sounds delicious! You had me at fig. Also at bourbon and vanilla and bundt cake.
Just picked up a quart of figs for fig jam! Yum!
Sharon Garofalow says
This sounds and looks amazing! I love how you styled this and I really want to dive right through your photos and cram that bundt in my face.
Hi! I keep checking your blog but you rarely update your bundt of the month! Think you’ll do it soon, they are always a big hit at my house! Thanks 🙂
Maisk you are the best! Thank you for always reminding me. I have a million excuses, but none are really that good. Just know I have a new bundt in the works THIS WEEK so I hope it works out and will be up on the blog soon. XO
Haha, you are very welcome! I love all your recipes! Looking forward to your new bundt! 🙂 And anything with coconut any time you can will only make me love your blog even more lol! Happy Halloween pretty lady, have a fun day!
This looks GREAT! Question: how boozy is it? Like, could it be served to children or someone in recovery?
This one is not very boozy. I would comfortably serve it to a child. Hope you love it!
MELISSA J COOK says
Looks/sounds amazing. Have you ever made it with fresh figs? If so, how much did you use? Thank you!
I have not. I think it might be too watery