Fig and Apple Sheet Cake

Moist and delectable, this Fig and Apple Sheet Cake is a unique dessert sure to make any meal better!



¾ cup salted butter, softened

1 ½ cups granulated sugar

4 large eggs

1 ½ cups all-purpose flour

1 cup fine yellow cornmeal

2 tsp. baking powder

1 tsp. salt

¾ cup sour cream

1 Tbsp. orange zest

½ cup fresh orange juice

2 tsp. almond extract

1 cup chopped fresh figs

1 cup apple, sliced thin (we used a Braeburn)


Preheat oven to 350 degrees. Line the bottom and sides of a lightly greased 13 x 9-inch pan with parchment paper. Beat butter and sugar with an electric mixer at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition and stopping to scrape sides as needed.

Whisk together the flour, cornmeal, baking powder and salt in a medium bowl. Whisk together the sour cream, orange zest, orange juice and almond extract in a separate bowl. Add flour mixture to butter mixture alternating with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spread batter into prepared baking pan, and scatter figs and apple slices over batter.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour 5 minutes. Cool on a wire rack 20 minutes. Cut into squares and serve warm or at room temperature. You can always add more fruit and add a dusting of confectioner’s sugar!

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