MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fig Coffee Cake
 Categories: Coffeecakes
      Yield: 12 Servings
 
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  1 1/2 c  All-purpose flour
    3/4 c  Old-fashioned oats; not
           -instant
      2 ts Baking powder
    1/2 ts Kosher salt
    1/2 c  Unsalted butter; softened
    3/4 c  Granulated sugar
      2 lg Eggs
      1 ts Vanilla extract
    1/2 ts Almond extract
    3/4 c  Plain yogurt
      2 c  Fresh figs; chopped

MMMMM--------------------------STREUSEL-------------------------------
    1/2 c  All-purpose flour
    1/3 c  Old-fashioned oats; not
           -instant
    1/4 c  Brown sugar; firmly packed
    1/4 ts Kosher salt
      5 tb Unsalted butter; cold, cubed
    1/2 c  Fresh figs; chopped
    1/3 c  Sliced almonds
 
  Prep Time 10 minutes, Cook Time 47 minutes, Cooling time 20 minutes
  
  Cake:
  
  Preheat oven to 350 degrees F. Lightly grease and flour a 9-inch
  square baking or cake pan.
  
  In the work bowl of a food processor, place 1 1/2 cups flour, 3/4 cup
  oats, 2 teaspoons baking powder, and 1/2 teaspoon salt; pulse until
  oats are ground, 7 to 8 times.
  
  In the bowl of a stand mixer fitted with the paddle attachment, beat
  1/2 cup butter and 3/4 cup sugar at medium speed until fluffy, 3 to 4
  minutes, stopping to scrape sides of bowl. Add 2 eggs, one at a time,
  beating well after each addition. Beat in 1 teaspoon vanilla and 1/2
  teaspoon almond extracts.
  
  With mixer on low speed, gradually add flour mixture to butter mixture
  alternately with 3/4 cup yogurt, beginning and ending with flour
  mixture, beating just until combined after each addition. Gently fold
  in 2 cups figs. Spread batter in prepared pan. Top with Oatmeal
  Almond Streusel (Yes, I use all of it).
  
  Bake until golden brown and a wooden pick inserted in center comes out
  clean, 45 to 50 minutes. Let cool in pan for 20 minutes. Serve warm
  or at room temperature.
  
  Streusel:
  
  In a shallow bowl, whisk together 1/2 cup flour, 1/3 cup oats, 1/4 cup
  brown sugar, and 1/4 teaspoon salt. Using a pastry cutter or two
  knives, cut in 5 Tablespoons cold butter until mixture is crumbly.
  Stir in 1/2 cup figs and 1/3 cup almonds. Set aside.
  
  Notes:
  
  * When making the streusel topping, make sure your butter is very
  cold. Using a pastry cutter or a fork works well to create the
  crumbles needed as the streusel ingredients are combined. Be sure to
  add the sliced almonds and figs AFTER the other topping ingredients
  have been cut together. * Check the coffee cake when the baking time
  has about 25 minutes remaining. If the outside of the cake is already
  really brown, you may tent a piece of aluminum foil over the cake for
  about 15 minutes but don't forget to remove it again during the last
  10 minutes to let the center continue to crisp and finish. * Allow at
  least 20 minutes for the cake to cool after removing from the oven
  before you cut the coffee cake. Otherwise, the cut pieces kind of
  fall apart. After 20 minutes of cooling, the cake is still nice and
  warm.
  
  Nutrition: Calories: 333 kcal, Carbs 41 g, Protein 5 g, Fat 16 g,
  Saturated Fat 8 g, Cholesterol 65 mg, Sodium 169 mg, Potassium 226
  mg, Fiber 2 g, Sugar 19 g
  
  Recipe by Sally Humeniuk
  
  Recipe FROM: https://gooddinnermom.com/fig-coffee-cake/
 
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