14 Ingredients
  • 2/3 cup sugar
  • 1 tablespoon unsalted butter, plus more for the pan
  • 12 to 16 large fresh figs, halved lengthwise
  • 1/2 cup hazelnuts
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 2/3 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon zest
  • 1/2 cup sour cream
Nutrition
503
25% daily value
8 servings
                                       
                                            vegetarian
     

Fat

35% 23

Saturated

54% 11

Trans

- 1

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

24% 73

Carbs (net)

- 69

Fiber

18% 5

Sugars

- 54

Sugars, added

- 34

Protein

12% 6

Cholesterol

29% 88

Sodium

13% 303

Calcium

13% 126

Magnesium

10% 42

Potassium

9% 405

Iron

12% 2

Zinc

7% 1

Phosphorus

21% 150

Vitamin A

18% 162

Vitamin C

3% 3

Thiamin (B1)

24% 0

Riboflavin (B2)

19% 0

Niacin (B3)

11% 2

Vitamin B6

17% 0

Folate equivalent (total)

20% 81

Folate (food)

- 29

Folic acid

- 30

Vitamin B12

7% 0

Vitamin D

146% 22

Vitamin E

13% 2

Vitamin K

7% 8

Sugar alcohols

- 0

Water

- 115
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