Lemon-Fig Bread with Almond Streusel

1- ½ cupsStemmed, chopped Valley Fig Growers Blue Ribbon Orchard Choice or Sun-Maid Figs
1 cupBoiling water
6 TablespoonsUnsalted butter, melted and cooled
1Large egg
1 TablespoonFinely grated lemon zest
2 cupsAll-purpose flour
1 cupGranulated sugar
1 teaspoonBaking power
½ teaspoonBaking soda
½ teaspoonSalt
⅓ cupChopped, 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.

Almond Streusel

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.


Copyright 2003-2017 by Savor California. All rights reserved.