Apple Fig Cake

Here's a hearty and delicious apple cake that just seems to capture the taste of autumn.

This recipe works well using whole wheat pastry flour for half the flour--it's still very light and tasty. Full of apple chunks, dried figs, walnuts, and cinnamon, it has nutrition as well as seeetness.

If you want to, you can substitute raisins or dates for the figs, or use all three.

makes 8 servings

2 1/4 cups flour--1/2 unbleached white, 1/2 whole wheat pastry
1 small apple, peeled, cored, cut into 1/2 inch pieces (about 1/2 cup)
3/4 cup dried figs, chopped into small pieces
3/4 cup walnuts, chopped (optional)
3/4 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (1 1/2 sticks) butter
3/4 cup unrefined cane sugar (such as Sucanat or Rapadura)
2 large eggs
2 tablespoons honey
3/4 cup buttermilk

1. Preheat the oven to 350 degrees F.
2. Butter and flour a deep 9" casserole dish or springform cake pan.
3. Place the apple, figs, and walnuts into a small bowl, and mix in 1/4 cup of the flour to coat. Set aside.
4. Combine the remaining 2 cups of flour, cinnamon, baking powder, baking soda and salt in a bowl. Set aside.
5. In an electric mixer, beat the butter and unrefined cane sugar together until fluffy with at medium speed.
6. Reduce the speed to low and beat in the eggs and honey.
7. Beat in the flour mixture, alternating it with the buttermilk.
8. Increase the speed to medium and beat for 2 minutes.
9. Fold in the apple mixture.
10. Pour the batter into the prepared pan.
11. Bake for about an hour, or until a toothpick inserted into the center comes out clean.
12. Cool on a rack for 30 minutes, then remove the cake from the pan and cool completely.