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Fall Fig Balsamic Cake Recipe | Fall Desserts to Bake - Olive Oil Divine is back sharing with us a cake recipe without butter. This moist olive oil cake featured a balsamic reduction and figs!
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Fall Fig Balsamic Cake Recipe: https://www.pauladeen.com/recipe/fall-fig-balsamic-cake/
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0:00
- Hey y'all.
0:01
Y'all will recognize this cute little lady
0:03
standing up here with me.
0:04
This is Shirley,
0:06
and she is the other half
0:09
of Greg.
0:11
Greg and Shirley Mueller.
0:13
Did I pronounce that right?
0:15
And they are the founders of Divine Olive Oils,
0:21
and their olive oils are in our stores
0:26
in Pigeon Forge, Nashville, Tennessee,
0:28
Branson, Missouri,
0:30
and Myrtle Beach, which is where I'll be this weekend.
0:34
But,
0:37
they have, you've formulated
0:39
a fall fig balsamic cake.
0:43
Now I've got a fabulous recipe for a fig cake,
0:47
but this is nothing like the fig cake
0:50
that a lot of us are familiar with.
0:53
So this was created by y'all,
0:56
you and Greg in the kitchen.
0:58
- Yes, it was.
0:59
- Uh-huh.
0:59
And so I'm so anxious to see this.
1:02
Y'all, their olive oils
1:04
are top quality, otherwise they wouldn't be in our stores.
1:10
So,
1:12
Ms. Shirley is gonna
1:15
row this boat and I'll be back there
1:17
to help her just paddle a little if she needs it.
1:20
(Shirley and Paula laugh)
1:22
So, Shirley, hit it.
1:23
Share with us this cake.
1:25
- Well, Greg and I designed this cake
1:28
and we wanted to do a reduction,
1:30
so that way we can show you guys
1:32
how to do a balsamic reduction as well.
1:35
- Okay, I'm happy about that.
1:37
- So Greg will be in in a little bit to do the reduction,
1:40
but we're gonna do the cake.
1:41
We're gonna take our one-fourth cup of granulated sugar-
1:45
- Okay.
1:46
- And we're gonna add the lemon zest to it.
1:48
- Okay, in this bowl? - And we're gonna mix it up.
1:51
So, I wanna take this.
1:53
- Okay.
1:56
And here's your
1:57
little scooper. - And I'll add the
1:58
lemon zest to it.
2:00
- That lemon zest
2:02
smells so incredible.
2:05
I'm going to make sure we get every drop of it.
2:07
- Now, I washed my hands prior.
2:09
- I did too.
2:10
- So they're nice and clean. - I did too.
2:11
- And I'm just gonna take, and I'm gonna mix all this in.
2:15
- [Paula] Yes.
2:17
- [Shirley] Smell that lemon zest?
2:18
- [Paula] I sure do.
2:19
It's a wonderful, clean, fresh smell.
2:22
- Yes.
2:23
And we're gonna mix
2:25
the one cup of butter flavored olive oil.
2:28
- Okay.
2:32
Yum.
2:34
- We're gonna mix the one-half cup of
2:38
fig balsamic.
2:42
- So good, y'all.
2:44
- We're also gonna mix the eggs.
2:47
- Okay, can I
2:49
start- - And we're gonna beat those.
2:50
- Start mixing for you?
2:52
- Mhm.
2:55
And then we're gonna take
2:57
the four tablespoons of
3:00
sour cream.
3:01
- Okay.
3:02
- We're gonna mix
3:03
all of this together. - There's your little
3:04
pooper scooper if you need it.
3:09
Oh yeah, that's bringing it together, Shirley.
3:11
- Mhm.
3:13
I love the smell of that lemon zest.
3:15
- Uh-huh.
3:16
- And then while you're doing that,
3:17
I'm gonna mix this just a little bit more.
3:19
- Okay.
3:22
Yeah, that sour cream brought it together, sister.
3:25
- It's bringing it all creamy, isn't it?
3:27
- Yes, yes.
3:32
- Now- - Okay, have I beat that
3:33
to your satisfactory?
3:34
- Yes, you have. - Satisfaction.
3:36
(Shirley and Paula laugh)
3:37
- And then Ms. Paula-
3:38
- Yes. - I'm gonna take this,
3:41
and I'm gonna pour it into the bowl.
3:44
- [Paula] Uh-huh.
3:51
- And we're gonna mix this just like this.
3:53
- Yes.
3:54
- We're gonna take the flour
3:56
and we're actually gonna put it in a sifter.
3:58
- Okay, and what is this?
4:00
- This is almond flour.
4:01
We also will be adding almond flour to it as well.
4:04
- My daughter-in-law uses a lot of almond flour
4:10
in things for her children. - Mhm.
4:15
- So you want me to just mix
4:17
all these dry ingredients
4:18
into the sifter? - Yes, we'll do that.
4:20
- Okay, so that's all purpose flour,
4:23
almond flour, which I have never used.
4:27
- Me neither, not for this cake.
4:29
- I'm looking forward to that.
4:31
And this is probably baking powder.
4:33
- Baking powder.
4:35
Salt. - Salt.
4:37
And is this soda?
4:38
- Yes, baking soda.
4:40
- Okay.
4:41
- And then you are gonna sift it and cut it into the cake.
4:44
Into the balsamic.
4:46
- Okay. - Rather.
4:48
And while you're doing, finishing that up,
4:50
I'm going to coat this pan
4:52
with some butter flavored olive oil.
4:54
- The only thing left in here, Shirley, is the kosher salt.
4:58
So I'm just gonna-
4:59
- Okay. - Dump that in because
5:00
the kosher is so big it won't go through the...
5:04
- That's fine.
5:05
- [Paula] It won't go through the netting.
5:08
- And I'm just gonna take and coat this pan real good
5:10
with the butter olive oil. - Oh, okay.
5:14
- I mean, real good.
5:15
- Mhm, really good.
5:17
Then we're gonna take this flour-
5:19
- Mhm.
5:20
- And we're gonna put it in there,
5:21
and we're just gonna work the flour in.
5:23
- Okay.
5:24
- We're gonna cut a little bit into all of this.
5:27
- Uh-huh, and there's your
5:30
beater if you need it.
5:32
You got that mixed in good.
5:34
No lumpy. - Yes I do.
5:35
- No lumpy.
5:36
- [Shirley] No lumping.
5:38
So- - No.
5:39
Okay, I'll take that for you if you're done, oops.
5:43
- Paula, I'm making a mess. - I almost made it.
5:45
I almost made it.
5:47
- I'm gonna sit that in here, just like that.
5:50
I'm gonna lay it right in the pan.
5:52
- Okay.
5:53
Aren't these things great?
5:55
- They are, they're perfect.
5:56
They're great for cakes.
5:58
If you don't mind.
6:01
- I'll come in- - Scrapping it out of
6:02
the bowl. - And I'll help you.
6:03
I'll help you.
6:05
(Shirley and Paula laugh)
6:07
She made it and I helped.
6:10
(Paula laughs)
6:12
I don't want to get it on your hands.
6:14
- You're fine.
6:15
You know, Paula,
6:16
this cake- - Mhm?
6:18
- Was my very first cake I made from scratch.
6:21
- Really? - Right.
6:22
- Oh, come on.
6:23
- Oh, I promise you.
6:24
(Shirley laughs)
6:26
And then I thought, you know,
6:27
that's not too bad.
6:30
I overcame the fear.
6:31
(Shirley and Paula laugh)
6:32
- You know what, that's what I've told people.
6:35
You know, if it doesn't turn out, so what.
6:37
- Nobody else- - I bet the dog
6:38
would love it.
6:39
(Shirley laughs) - Yes.
6:40
- And there's always a fast food around the corner.
6:43
- And in my house, it would be a cat.
6:45
(Shirley laughs) - A cat.
6:47
(Shirley and Paula laugh) - Yes.
6:48
- [Paula] I ain't going there.
6:49
(Shirley and Paula laugh)
6:51
Oh, the cat would eat it.
6:53
Yeah. - Yeah, the cat would.
6:53
- [Paula] I gotcha.
6:55
- So now we're gonna put this in the oven.
6:57
- We're gonna make a fig balsamic glaze.
6:59
- Okay. - Have you ever
7:00
done that before?
7:01
- No.
7:02
- You mean I'm gonna teach
7:03
Paula Deen something? - You're gonna teach me.
7:03
- All right, well...
7:05
- Listen, now I can learn something new every day.
7:07
- We're gonna take your fine-
7:09
- Okay.
7:10
- Sauce pan over here.
7:11
We're gonna put it on a medium low.
7:13
- Okay.
7:14
- I think.
7:15
- Uh-huh. - Make sure-
7:16
- Spin it on the ring. - Is that low?
7:17
All right, what about- - Medium low
7:19
is right. - Medium low.
7:20
We wanna start off really low
7:21
because we don't- - Okay.
7:22
- We don't wanna bring this up-
7:23
- Okay. - Up too quickly.
7:25
Now this is the fig balsamic.
7:26
- Uh-huh.
7:27
- I believe this is eight tablespoons.
7:28
We're gonna go ahead and
7:30
get that started to warm up a little bit.
7:34
You wanna taste it?
7:35
- Uh-huh.
7:37
- I like that fig.
7:40
- That's good.
7:42
That is good. - They're my (indistinct).
7:45
- That's made with real- - I'm gonna go check on-
7:46
- Figs, you know? - What I got in
7:47
the oven, y'all.
7:48
Y'all keep going,
7:50
y'all keep on going. - All right,
7:51
we're gonna go ahead and add
7:52
the eight tablespoons of whole milk.
7:59
And again, we're gonna just bring this up
8:00
to a heat very slowly.
8:02
And we don't want to have it too high
8:03
because we don't want this to boil.
8:06
We'll go ahead and get that mixed in together.
8:09
- Okay. - Now we're gonna put-
8:10
- We're using confectionary sugar.
8:12
Right? - This is confectionary.
8:13
I believe this is two thirds of a cup.
8:15
- Okay.
8:16
- We're gonna use all of it
8:16
but we're gonna save just a little bit behind.
8:18
- Okay. - About like that.
8:19
- But why?
8:19
- We'll put that on the side,
8:20
that's the piece to resistance
8:22
as they say. - Oh?
8:23
Okay. - We'll see at the very end.
8:25
Now we're just gonna mix that in gradually.
8:28
Now that sugar will
8:30
kind of clump a little bit.
8:31
- Uh-huh, yes it will. - But as it warms up,
8:32
it'll blend in nicely.
8:33
And you'll see as, as time goes on.
8:35
- Yeah, yeah. - Now the important
8:36
thing here is to not
8:37
heat it too quickly or heat it too much.
8:39
- Uh-huh.
8:40
- You know, the old phrase,
8:41
the watched pot never boils.
8:42
- Yes.
8:43
- Well, we're gonna watch this pot
8:44
(Paula laughs)
8:45
because we don't want it to boil.
8:47
This balsamic will- - Uh-huh.
8:49
- Get sticky and then it could get too hard.
8:52
So. - Yeah.
8:53
- This is gonna take about 20 minutes.
8:54
We're stand here and just kind of-
8:57
- Just watch the pot. - Slowly watch it
8:58
so that it doesn't boil.
8:59
And just let it simmer just a little bit,
9:01
and then we'll watch it. - Okay, may I just...
9:03
- Absolutely.
9:04
- Kinda.
9:05
- You wanna check it out?
9:06
- I just wanna feel of it.
9:07
- Yeah.
9:08
It's kind of thin like water now.
9:10
Go ahead and- - Yeah.
9:10
- Lift it up and let it drip.
9:11
You'll see how thin,
9:12
because you wanna watch that.
9:13
We're gonna get it to where- - Yeah.
9:15
- It's thicker like a syrup.
9:16
- Right.
9:19
(spatula taps against pot)
9:20
Yeah, I just wanted to put my,
9:22
you know how you have to feel your food?
9:24
- Absolutely.
9:26
- I have to feel it.
9:27
- And you know, Paula,
9:29
that balsamic is actually made by reduction
9:31
as they cook the balsamic.
9:32
- Yes, yes.
9:34
- Well, we're gonna reduce it even further.
9:35
- Okay.
9:36
- You wanna go ahead and get the cake ready
9:37
while we're starting it? - Yes.
9:38
Now, they like to punch holes in their cake.
9:43
And then y'all tell me how far,
9:47
how you like your holes. - You're doing excellent.
9:49
- [Paula] This is the way I do mine, always.
9:51
- [Greg] You've done that before.
9:52
- Use a wooden spoon, yes,
9:55
that's got a round
9:59
handle.
10:00
- [Shirley] See we learned something new
10:01
in Paula's kitchen with her.
10:03
(Paula laughs)
10:03
- [Paula] All right, so.
10:05
- [Greg] That's probably pretty good.
10:06
Maybe one more little circle with a few more holes.
10:09
We don't want- - Okay.
10:10
- Too much of it to go down into the-
10:12
- Okay. - Cake because we
10:13
gotta save some to,
10:15
so it looks pretty
10:16
when it drizzles down. - All right, how about that?
10:17
- [Greg] That looks good.
10:18
All right, that's perfect.
10:19
- [Paula] All right, and then two for the center.
10:21
- Let's turn this down just a little bit.
10:25
All right, now we just get to sit here and-
10:26
- Okay.
10:27
- And stir and watch for about
10:28
10 or 15 minutes. - Watch, talk.
10:31
- Yep.
10:32
- And look what they're gonna
10:35
put on the cake at the end y'all,
10:37
thinly sliced grapes.
10:40
- Now you see how this is starting
10:41
to boil just a little bit? - Yes, I see it.
10:42
- [Greg] We're gonna turn it down just a little bit.
10:44
We don't want boil it. - You might wanna turn it
10:45
all the way to low.
10:47
- Okay. - Down there because
10:48
you know, gas stoves,
10:50
they cook so fast.
10:52
- We want to just simmer it about like that,
10:54
but we don't want it any more than that.
10:55
So, keep it about like that.
10:57
Now you notice all those clumps have gone
10:58
from the sugar. - Uh-huh, uh-huh.
11:00
- That heat just dissolves it right in there.
11:03
And you would think that this being a balsamic vinegar,
11:05
it would be kind of tart but it's really not.
11:08
- Or that sugar.
11:10
- Yeah, well the sugar helps.
11:11
Kind of, yeah it cuts the tartness a little bit.
11:13
- Uh-huh, uh-huh.
11:14
- It does, and if you're tasting it
11:16
and you can certainly taste this as you're reducing it-
11:19
- Uh huh.
11:20
- Add a little bit more of the confectionary,
11:22
that'll cut it a little bit more.
11:23
- Okay.
11:24
- But again, you just wanna make sure
11:25
you got enough for when you get to the end-
11:27
- Yeah. - You can drizzle it
11:28
over the top because that's what we're gonna do.
11:30
- Yes.
11:31
- All right, we're coming along.
11:33
We're just simmering now.
11:34
- Uh-huh. - See how it's thicker,
11:36
you wanna feel it again
11:37
to see how it's changed? - Yes, I would love to.
11:39
I would love to.
11:41
Oh yeah, it's a lot thicker.
11:44
- [Greg] Now you gotta also be careful
11:46
if you over reduce it and overheat it.
11:48
When it cools it could turn hard, so you-
11:50
- Oh, okay.
11:51
- So you only wanna do about 10 to 20 minutes max on-
11:53
- Okay. - On the reduction.
11:55
- So we can go ahead and turn this off.
11:57
How do you turn yours off?
11:58
And we'll let it cool about five, 10 minutes.
12:01
And then we'll start finishing the cake.
12:03
All right, I think we're cool enough now.
12:05
Now you see how that's thickened up nicely?
12:06
Now we're just gonna drizzle it over.
12:09
- [Paula] Okay.
12:09
- [Greg] And, just...
12:14
- [Paula] Do we need to be spreading it out?
12:17
- [Greg] You can, yes ma'am.
12:19
- [Paula] Thank you.
12:23
- [Greg] Again, this isn't gonna cover like real icing.
12:25
It's just- - Right.
12:26
- It's just gonna kind of- - Right.
12:28
- [Greg] Kind of add that
12:29
extra fig flavor to it. - Yes, yes, yes, yes.
12:32
- [Greg] You wanna taste it?
12:34
- [Paula] I want a piece of cake.
12:36
(Greg and Paula laugh)
12:38
- [Greg] All right, and then after we get this in there-
12:40
- [Paula] Uh-huh.
12:41
- [Greg] We're gonna decorate it with those grapes
12:42
that we sliced earlier. - Okay.
12:45
- All right, once we've got all of that...
12:48
- Looks delicious y'all.
12:50
- And then, we'll just take these and-
12:53
- Okay, do you confectionary sugar it first?
12:54
- No, we do that, I do that last.
12:57
- Okay, so you cover the grapes.
12:59
- Oh, and this is a family affair.
13:00
Come on, jump in here and put some grapes on it.
13:03
- Thank you Paula.
13:04
- You are so welcome, Shirley.
13:08
I think he's covering my holes,
13:11
my poked holes.
13:12
(Shirley laughs)
13:13
- As long as some balsamic went in there.
13:15
- [Paula] Uh-huh, yep.
13:18
All right, here we go.
13:23
I'll be the grape holder.
13:24
(Shirley laughs) - [Greg] Great or grape?
13:26
- [Paula] Grape.
13:27
- [Greg] Well you're a great one too.
13:28
- [Paula] Grape, thank you.
13:29
- [Greg] All right.
13:30
- [Paula] Grape holder.
13:31
- [Greg] Now you could also substitute sliced figs
13:34
in place of these grapes
13:35
if you really want to fig it up even extra or something.
13:38
And then we'll take this little cluster here
13:39
that you so nicely made
13:41
and we'll stick it on top.
13:43
Now...
13:45
- Yum!
13:46
- Do you mind to sift, madam?
13:47
- I would like to sift, madam.
13:50
Did you just wipe your hands on the back of my shirt?
13:52
- No, I didn't.
13:53
(Shirley and Paula laugh)
13:55
- It felt like you wiped your hands on the back of my shirt.
13:58
- I promise you I didn't.
13:59
(Paula laughs)
14:00
- [Paula] Okay, and I promise
14:01
I'm gonna try not to mess up your...
14:03
- Oh that looks beautiful.
14:05
Look at that.
14:07
Isn't that a pretty color?
14:08
- Looks great.
14:08
- It's a beautiful color.
14:10
- Thank you.
14:11
- All right, I would like to propose a toast
14:14
to the two of y'all
14:16
and,
14:18
Divine Olive Oil Company.
14:21
- Well, thank you.
14:22
- I'm happy to be able to celebrate
14:24
your 32nd anniversary with y'all.
14:27
And I wish y'all another 30.
14:29
Why'd I say, it's 32.
14:31
That they've been- - 32.
14:32
- 32. - Yes.
14:32
- And I hope y'all have another 32 together.
14:36
- Here's to that,
14:37
thank you, thank you. - Thank you, we're set.
14:38
- Bon Appetite.
14:39
Whoa! - Bon Appetite.
14:40
- That was good.
14:41
(Paula chuckles)
14:44
- Good.
14:47
- Mm.
14:48
- Yes.
14:49
- Delicious.
14:54
- It is delicious.
14:55
With a cup of coffee.
14:58
- I would even eat this for breakfast.
15:00
- Oh yes.
15:01
- How do you like the way those grapes just kind of
15:03
play off with the fig flavor?
15:04
- Uh-huh. - Isn't that unique?
15:05
- Uh-huh, it is.
15:06
I like it.
15:08
This is delicious.
15:10
And the moist,
15:12
the moisture in it.
15:13
- That olive oil really does that to it.
15:15
- It's crazy.
15:18
So good.
15:19
- So see, you don't have to have butter on everything.
15:22
- It's got butter
15:23
olive oil in it, don't it? (Greg laughs)
15:25
- Yes. (Shirley laughs)
15:26
- Butter olive oil.
15:27
- Well yeah, but not the stick butter.
15:30
It's God's butter olive oil
15:32
as you'd say. - Mhm.
15:33
- Because it is made with God's ingredients.
15:36
- Well this is delicious, Greg and Shirley.
15:38
I so appreciate y'all coming.
15:40
Now you kids get outta here
15:42
and go celebrate your 32nd wedding anniversary.
15:46
- We will, thank you.
15:47
And thank you for celebrating with us.
15:48
- Yes. - Mhm.
15:49
Y'all just don't go do,
15:51
like have no babies or nothing.
15:53
- We're done with that.
15:53
(Paula laughs) - We're done with that, Paula.
15:55
(Shirley and Paula laugh)
15:58
- Well, have fun trying.
15:59
(Shirley and Greg laugh)
16:02
See y'all next trip.
16:04
- See you.
16:05
(Shirley and Paula laugh)
16:09
Hey, y'all, it's Paula Deen.
16:10
Now, if you enjoyed this video, be sure to like it
16:14
and click the subscribe button as well as the notification
16:18
and bell to be alerted when I post a video.
16:22
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure