Reduced Sugar Honeyed Fig Rye Cake and Brown Butter Frosting

Honeyed Fig Rye Cake and Brown Butter Frosting

This fruit-forward cake balances the sweet, seasonal figs with toasty, sharp rye flour in a simple two-layer cake covered in a thin layer of brown butter frosting. A mixture of deep rich frosting and the smoothness of a jammy layer on the top and in the middle allows for a truly balanced decadent cake. Not a fan of chocolate or looking to try a new style cake that will still sweeten up any party or event? No problem here with this sweet fruity cake!
By Jeremy of @jeremymarquez

Prep 30m
Cook 1h15m
Total 1h45m
Serve 8


Cake Ingredients: 

  • · ½ cup butter (room temperature)
  • · ½ cup cake flour
  • · 1 cup whole-grain dark rye flour (or whole-grain wheat flour)
  • · 1 teaspoon baking powder
  • · 1 teaspoon fine sea salt
  • · ¾ cup Purecane™ zero- calorie Baking Sweetener
  • · 2 large eggs (room temperature)
  • · ½ cup whole milk
  • · 1 teaspoon pure vanilla extract


Filling Ingredients:

  • · 1 pound ripe figs (preferably Turkish, Black Mission or another purple/black variety, stems removed)
  • · ½ cup water
  • · ¼ cup honey 
  • · 2 tablespoons Purecane™ zero- calorie Baking Sweetener
  • · ½ teaspoon fine sea salt
  • · ½ teaspoon pure vanilla extract
  • · 2 tablespoons fresh lemon juice


Frosting Ingredients:

 No sugar added Fig Rye Cake with Brown Butter Frosting


  • Preheat the oven to 325°F then grease the bottom and side of a round 8-inch light metal cake pan and dust with cake flour, tapping out the excess. Set aside.



Make The Cake:

  • 1. In a small bowl, whisk together both flours, the baking powder, and salt. 
  • 2. Then in the bowl of a stand mixer or large bowl, combine the butter and Purecane™ zero- calorie Baking Sweetener and beat on medium speed of a mixer until light and fluffy (about 3 minutes). Add the eggs one at a time, beating for 15 seconds between each addition. With the mixer on low speed, add half the flour, followed by the milk and vanilla, and then the remaining flour, stopping when the batter just comes together. Use a rubber spatula to scrape down the bottom and sides of the bowl to make sure the batter is evenly mixed. Be sure not to overmix.
  • 3. Scrape the batter into the prepared greased pan and smooth the top. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Remove the pan from the oven and let cool for 10 minutes. Unmold the cake and place it right side up on a rack to cool completely.


Make Your Filling:

  • 4. Cut the figs into ½ inch pieces, then place in a medium saucepan, along with the water, honey, Purecane™ zero- calorie Baking Sweetener, and salt and bring to a boil. Reduce the heat to medium and cook, occasionally stirring, until the figs are soft and jammy and no loose liquid remains 12 to 14 minutes. Remove the pan from the heat, stir in the vanilla and let the fig filling cool for about 10 minutes. Scoop ⅓ cup of the filling into a small blender or food processor, add the lemon juice, and puree until smooth. Reserve the filling in the pan and the puree in the blender. Allow the filling and sauce to cool.


Prepare Your Frosting:

  • 5. While the cake and filling cool, make the frosting: Melt the butter over medium heat in a small saucepan or skillet. Continue cooking, stirring occasionally until the milk solids turn brown and smell nutty for 5 to 7 minutes. Be careful not to burn the butter. Remove the pan from the heat and scrape the brown butter into the bowl of a stand mixer or large bowl. Let the butter cool until solidified again.
  • 6. Then to brown butter, add the Purecane™ Confectioners Sweetener, vanilla, and salt and beat on low speed until smooth. While mixing, slowly drizzle in the milk, then increase the mixer speed to medium-high and beat until the frosting is light and fluffy about 1 minute. If the frosting is too thick, add more milk. If the frosting is too thin, add more confectioners sweetener.


Create Your Cake:

  • 7. Using a long serrated knife, trim the top of the cake to be flat and discard the trimmings. Cut the cake through its equator into two disks; set the top disk to the side. Transfer the bottom disk to a cake stand or platter, then scrape the fig filling from the pan over the top, smoothing it evenly and leaving a ½-inch border around the edge. Flip the second cake disk upside-down and place over the filling, pressing gently to spread the filling just to the edges and ensure that the cake is flat.
  • 8. Scrape the frosting on the cake and use a small offset spatula or table knife to spread it evenly over the top and sides. Using the spatula or a spoon, lightly press around the top of the frosting, ½ inch inset from the edge, all over the top of the cake to create a depression. Pour the pureed fig sauce into the center of the cake and spread it evenly to fill the depression. Refrigerate the cake for at least 1 hour to firm the frosting before serving. 
  • 9. Serve at room temperature and enjoy!