Fall Fig Balsamic Cake

Heat oven to 340°F. Use butter olive oil to coat the bottom of a 9″ round cake-pan and then line it with a circle of parchment paper; set aside.

In a large bowl, combine sugar and lemon zest. Using your fingers, rub together until sugar turns a bit yellowish and the smell of citrus emanates.

Add eggs. Whisk for a couple minutes until mixture is smooth and palish yellow.

Add sour cream, butter olive oil, and fig balsamic. Use a spatula to mix until combined.

In two rounds, sift cake flour, almond flour, baking powder, baking soda, and salt into wet ingredients. Use a spatula to gently fold dry ingredients into egg mixture. Be sure to disperse and incorporate all hidden flour pockets without overmixing the batter.

Pour batter into prepared pan, smoothing the top with a spatula.

Bake for 35 minutes. Cake is done when a toothpick inserted in the center comes out clean with only a few fluffy crumbs attached.

Allow cake to cool for 15 minutes before transferring to a wire rack.

Make balsamic glaze.

Pour the vinegar into a medium saucepan. Gives room so not to boil over.

Add confectioner’s sugar. Taste as it reduces – if it gets too sharp, add a little more sugar.

Bring to a gentle simmer. Heat over medium-low. Avoid boiling, which can make it bitter.

Reduce the vinegar by letting it simmer gently for 10–20 minutes, stirring occasionally until it thickens and coats the back of a spoon. The final texture should be syrupy, not watery. Don’t over-reduce; it can harden when cooled.

Cool slightly. The glaze will thicken more as it cools.

Once your cake is totally cool, dust cake with confectioners’ sugar. Drizzle fig balsamic glaze over cake. Top with thinly sliced red grapes.