|1- ½ cups||Stemmed, chopped Valley Fig Growers Blue Ribbon Orchard Choice or Sun-Maid Figs|
|1 cup||Boiling water|
|6 Tablespoons||Unsalted butter, melted and cooled|
|1 Tablespoon||Finely grated lemon zest|
|2 cups||All-purpose flour|
|1 cup||Granulated sugar|
|1 teaspoon||Baking power|
|½ teaspoon||Baking soda|
|⅓ cup||Chopped, toasted almonds|
Generously coat a 9x15-inch pan with nonstick spray. Adjust oven rack to middle position and preheat oven to 35o degrees.
Place figs in medium bowl. Cover with boiling water and let sit 30 minutes. Drain figs, reserving liquid.
Return liquid to bowl. Whisk in melted butter, egg and lemon zest. In separate large bowl whisk together flour, sugar, baking powder,soda and salt. Mix liquids into dry ingredients, stirring just until blended. Stir in figs and almonds.
Scrape batter into prepared pan. Sprinkle streusel evenly over top. (See streusel recipe, below.)
Bake for 50 to 60 minutes until toothpick inserted in center comes out with just a few crumbs attached.
Cool 10 minutes in pan. Run sharp knife around edge of pan and remove bread from pan to wire rack to cool completely.
Wrap airtight and store at room temperature or freeze.
In a small bowl, combine 1/3 cup chopped almonds, 1/3 cup all-purpose flour, and 3 Tablespoons packed brown sugar. Stir in 3 Tablespoons of melted, unsalted butter.