We love getting figgy with this perfect fall coffee cake – fresh Fig and Almond. Perfect with a cup of coffee on a cool morning to get your day going.  

For the figs
1 ½ cups ripe figs
2 tablespoons sugar

For the cake
1 cup all-purpose flour
½  cup sugar
1 ¾ teaspoons baking powder
¼  teaspoon salt
¾  stick unsalted butter, melted
½  cup buttermilk
1 large egg

For crumb topping
¾   stick unsalted butter, melted
¼  cup packed brown sugar
¼  cup granulated sugar
¾  teaspoon cinnamon
1/8 teaspoon salt
1 cup plus 2 tablespoons all-purpose flour
½  cup almond slices

To make the figs:
Chop the figs and place in a saucepan with 2 tablespoons sugar and ¼ cup water. Simmer until the figs are completely broken down to a jammy consistency, adding additional tablespoons of water as needed. Keep warm.

Make cake:
Preheat oven to 400°F. Line a spring form pan with parchment on the bottom. Generously butter the sides of the pan and the parchment.

In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, whisk together butter, milk, and egg. Then whisk in flour mixture until just combined. Pour batter into springform pan. Dollop figs all over surface, then swirl into batter with spoon.

Make crumb topping:
Whisk together butter, sugars, cinnamon, and salt until smooth. Stir in flour, then combine with your fingertips until they form large clumps. Sprinkle the clumps over top of cake. Sprinkle the almonds over the top.

Place in the  oven and bake the cake until a cake tester inserted in center comes out clean and sides begin to pull away from pan, about 25 minutes. Cool in pan on a rack 15 minutes. Release the side of the spring form pan and remove. Cool completely and then remove from the bottom of the pan and the parchment. Slice and serve.