• Preparation Time 30 minutes
  • Baking Time 60 minutes
  • Makes 12 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Streusel
  • 1/2 cup Robin Hood® Oats
  • 1/3 cup Robin Hood Original All Purpose Flour
  • 1/3 cup pecans
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, cold
  • Cake
  • 1/2 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 3 eggs
  • 2 1/4 cups Robin Hood Original All Purpose Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk
  • 1 1/2 cups chopped Mission or Calimyrna California Figs
  • 1 tbsp orange zest

Serving Size: 12 servings


Serving Size: 12 servings

  • Preheat oven to 350ºF (180ºC). Grease and flour a 10" (4L) tube pan.
  • Streusel: Combine all ingredients for streusel in food processor. Pulse just until chunky (or chop nuts and mix with other ingredients). Set aside.
  • Cake: Beat butter and sugar in large bowl using an electric mixer until creamy. Beat in eggs, one at a time. Combine flour, baking powder, baking soda, spices and salt in a separate large bowl.  Add to butter mixture alternatively with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Stir in figs and orange zest. Spread half of batter in prepared pan; sprinkle with half the streusel. Spread remaining batter on top; sprinkle with remaining streusel.
  • Bake in centre of preheated oven for 50 to 60 minutes, or until toothpick inserted in centre comes out clean. Cool in pan on wire rack for 20 minutes, then remove and serve warm or cool.


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