This time of year always gets me: the wind down of summer that promises more structured days and cozy sweaters are not to far away. The only thing that could top it all off is an office max haul. I can almost smell the school supplies and actually have to hold myself back from buying notebooks and pens at the grocery store. I sincerely hope my future children share my love for graph paper so I can make up a semi-legitimate reason to buy it again.
Even more importantly, it's my good old dad's 60th birthday tomorrow. I'm so incredibly proud of him and everything that he is. He's taught me so much and it kills me that I can't see him tomorrow. Only plus? We get to properly celebrate two weeks from now in our own special way (good possibility this will include a few cans of busch light from the garage fridge).
He would totally be into this cake once I convinced him to give figs a try. He'd like the breakfast appeal. The coffee cake relatedness. He might even comment on it's sophistication. So, here dad. Even though you we can't have a slice of this together on your birthday, you can rest assured that I am somewhere in the world eating cake in your honor.
Recipe for Raspberry and Fig Tea Cake adapted from Food & Wine
Cornmeal, for dusting
1 1/2 cups granulated sugar
3 large eggs
1 stick unsalted butter, melted
3 limes, zested
1 1/2 cups all purpose flour
juice of 1 lime
1/2 pint raspberries
4 figs, cut into eighths
Preheat oven to 350F. Butter and dust 9inch springform pan with cornmeal. In large bowl, beat eggs and sugar until fluffy, about two minutes. Add two thirds of the lime zest and all of the butter and beat until smooth. At low speed, beat in flour and lime juice until just barely incorporated. Pour into prepared pan and press in raspberries and figs evenly throughout your cake.
Bake cake for 40 minutes in the lower part of your oven. Move to top third of oven and bake for an additional 30 minutes. Remove when tester comes clean. Serve with a dusting of powdered sugar and the rest of your lime zest.