12 Seasonal Fruit Cake Recipes for Fresh Produce Lovers

If you have extra fruit at home and want a delicious way to use it, these 12 fruit-filled cakes are a perfect place to start. This collection highlights simple, flavorful fruit cake recipes made with seasonal produce, from soft single-layer cakes and classic upside-down cakes to crumb-topped bakes packed with berries, apples, peaches, pears, figs, and more.

Each cake is designed to let the fruit shine. Some fold fresh fruit directly into the batter for juicy bursts in every slice, while others caramelize fruit on top for a glossy, bakery-style finish. You will find cozy apple cake, bright lemon blueberry cake, buttery crumb cake, elegant fig olive oil cake, and several other easy fruit desserts that work for brunch, afternoon coffee, family gatherings, or a simple weekend bake.

These fruit cake recipes are approachable for home bakers and rely on familiar ingredients, straightforward steps, and balanced flavors. Whether you are baking with summer berries, ripe bananas, fresh stone fruit, or autumn apples and pears, these cakes make the most of what is in season while keeping prep and cleanup manageable.

1. Classic French Apple Cake

This classic French apple cake is simple, tender, and full of warm baked apple flavor. Soft apple chunks are folded into a buttery batter with a light touch of cinnamon, creating a homemade cake that feels comforting without being heavy.

It works beautifully as a casual dessert, a sweet afternoon snack, or even a special breakfast treat. The recipe uses everyday ingredients and bakes in one pan, making it a reliable choice whenever you have extra apples to use.

Why This Recipe Works

This apple cake is easy to prepare and delivers a moist crumb with plenty of fruit in every slice. It feels classic and cozy while requiring very little fuss.

• Convenience – Made with basic pantry ingredients and a simple mixing method.
• Flavor balance – Sweet apples, cinnamon, vanilla, and butter create a warm, rounded flavor.
• Texture – The cake stays tender while the apple pieces bake until soft and juicy.
• Appeal – A timeless fruit cake that suits family meals, brunch, and casual entertaining.

Ingredient Swap Ideas

You can adjust a few ingredients to suit your taste or pantry while keeping the cake’s familiar character.

• Apples – Use firm varieties such as Granny Smith, Honeycrisp, or another baking apple.
• Butter – Replace with coconut oil or a plant-based spread for a dairy-free version.
• Flour – Use half whole wheat flour and half all-purpose flour for a nuttier flavor.
• Sugar – Substitute coconut sugar or honey, reducing other liquids slightly if using honey.

Ingredients

• 3 large apples, peeled, cored, and cut into 1-inch chunks.
• 1 cup all-purpose flour, sifted.
• ½ cup unsalted butter, softened.
• ¾ cup granulated sugar.
• 2 large eggs.
• 1 teaspoon baking powder.
• ½ teaspoon ground cinnamon.
• ¼ teaspoon salt.
• ½ teaspoon vanilla extract.
• 2 tablespoons milk.

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Add the dry mixture to the wet ingredients, alternating with the milk, and mix just until combined.
4. Gently fold in the apple chunks, taking care not to overmix the batter.
5. Spread the batter into the prepared pan and smooth the top. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack. Serve slightly warm or at room temperature.

2. Pineapple Upside-Down Cake

Pineapple upside-down cake is a bright, nostalgic dessert with a glossy caramelized fruit topping. Pineapple rings and cherries bake in a brown sugar and butter layer, then appear beautifully on top when the cake is inverted.

The sweet, buttery topping pairs with a soft vanilla cake for a dessert that looks festive but is easy to make. It is a great option for gatherings, celebrations, or any time you want a cheerful fruit cake with classic flavor.

Why This Recipe Works

This cake combines simple preparation with a striking presentation. The fruit topping forms in the pan as the cake bakes, creating flavor and decoration at the same time.

• Convenience – Uses familiar ingredients and straightforward steps.
• Flavor balance – Brown sugar and butter add richness, while pineapple brings sweetness and tang.
• Texture – Tender cake contrasts with sticky, caramelized fruit.
• Appeal – Pineapple rings and cherries make the cake visually inviting.

Ingredient Swap Ideas

• Butter substitute – Use coconut oil or plant-based margarine for a dairy-free option.
• Pineapple option – Use fresh pineapple slices if canned pineapple is not available.
• Sugar alternatives – Try coconut sugar or maple syrup for a different sweetness profile.
• Flour variation – Use a gluten-free flour blend if needed.

Ingredients

• ¼ cup unsalted butter, softened, for the topping.
• ⅔ cup packed brown sugar.
• 8 pineapple rings, drained well.
• 8 maraschino cherries.
• 1 ½ cups all-purpose flour.
• 1 cup granulated sugar.
• ⅓ cup unsalted butter, softened, for the batter.
• 1 ½ teaspoons baking powder.
• ½ teaspoon salt.
• 2 large eggs, at room temperature.
• 1 teaspoon vanilla extract.
• ½ cup whole milk, at room temperature.

Instructions

1. Preheat the oven to 350°F (175°C). Spread ¼ cup softened butter in a 9-inch round cake pan and sprinkle the brown sugar evenly over it.
2. Arrange the pineapple rings over the sugar mixture and place a cherry in the center of each ring.
3. Whisk together the flour, baking powder, and salt in a medium bowl.
4. In a large bowl, cream ⅓ cup softened butter with the granulated sugar until light. Beat in the eggs one at a time, then add the vanilla.
5. Add the dry ingredients and milk alternately to the butter mixture, mixing until smooth.
6. Pour the batter over the pineapple layer and spread evenly.
7. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake rest for 5 minutes. Run a knife around the edge, then invert onto a serving plate. Allow the topping to settle before slicing.

3. Mixed Berry Crumble Cake

This mixed berry crumble cake combines a soft cake base with juicy berries and a buttery cinnamon crumb topping. It is sweet, lightly tart, and satisfying, making it a wonderful fruit cake for brunch, tea time, or dessert.

The berries bring freshness, while the crumble adds a crisp finish that makes each bite more interesting.

Why This Recipe Works

• Convenience – Works with fresh or frozen berries and common baking staples.
• Flavor balance – Sweet cake and buttery crumble are brightened by tart berries.
• Texture – Moist cake, tender fruit, and crunchy topping create contrast.
• Appeal – Easy enough for everyday baking but attractive enough for guests.

Ingredient Swap Ideas

• Berries – Use blueberries, raspberries, blackberries, or a frozen berry blend.
• Flour – Replace all-purpose flour with a gluten-free baking blend.
• Butter – Use plant-based margarine for a dairy-free option.
• Sugar – Try coconut sugar or maple syrup for a deeper flavor.

Ingredients

• 1 cup all-purpose flour.
• 1 cup mixed berries.
• ½ cup sugar.
• ½ cup unsalted butter, softened.
• 1 teaspoon baking powder.
• ¼ teaspoon cinnamon.
• ¼ teaspoon salt.
• ½ teaspoon vanilla extract.
• 1 large egg.
• ¼ cup milk.

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan.
2. Cream the butter and sugar until light. Beat in the egg and vanilla.
3. Whisk together the flour, baking powder, salt, and cinnamon. Add to the butter mixture alternately with the milk, mixing just until combined.
4. Fold in the berries and spread the batter into the prepared pan.
5. For the crumble, mix ¼ cup flour, 2 tablespoons sugar, 2 tablespoons softened butter, and a pinch of cinnamon until crumbly. Sprinkle over the batter.
6. Bake for 35 to 40 minutes, or until golden and set. Cool before slicing.

4. Peach and Almond Bundt Cake

This peach and almond bundt cake is moist, golden, and filled with juicy peach slices and sliced almonds. The bundt shape makes it easy to serve, while the almond glaze adds a polished finish without overpowering the fruit.

Why This Recipe Works

• Convenience – Uses seasonal peaches and pantry baking ingredients.
• Flavor balance – Sweet peaches pair beautifully with mild almond flavor.
• Texture – Tender crumb, soft fruit, and crunchy almonds work well together.
• Appeal – The bundt shape makes this cake ideal for sharing.

Ingredient Swap Ideas

• Peaches – Substitute nectarines or firm plums.
• Almonds – Use walnuts or pecans for a different nutty note.
• Butter – Replace with coconut oil for a dairy-free version.
• Glaze – Use maple syrup instead of a powdered sugar glaze if preferred.

Ingredients

• 2 cups all-purpose flour.
• 1 ½ teaspoons baking powder.
• ¼ teaspoon baking soda.
• ½ teaspoon salt.
• ¾ cup unsalted butter, softened.
• 1 cup granulated sugar.
• 3 large eggs.
• 1 teaspoon vanilla extract.
• ½ cup sour cream.
• 2 medium peaches, peeled and sliced.
• ¾ cup sliced almonds.
• 1 cup powdered sugar.
• 2 tablespoons milk.
• ½ teaspoon almond extract.

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Whisk together the flour, baking powder, baking soda, and salt.
3. Cream the butter and sugar until fluffy. Beat in the eggs one at a time, then add the vanilla.
4. Add the dry ingredients alternately with the sour cream, mixing just until combined.
5. Gently fold in the peaches and almonds.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 50 to 60 minutes, or until a toothpick comes out clean.
8. Cool in the pan for 15 minutes, then invert onto a rack.
9. Whisk powdered sugar, milk, and almond extract until smooth. Drizzle over the cooled cake.

5. Banana Coffee Cake with Walnuts

This banana coffee cake is a smart and delicious way to use ripe bananas. The cake is soft and moist, with a warm cinnamon flavor, toasted walnuts, and a crumbly streusel topping that makes it perfect with coffee or tea.

Why This Recipe Works

• Convenience – Uses overripe bananas and basic ingredients.
• Flavor balance – Banana sweetness, cinnamon warmth, and walnut richness complement each other.
• Texture – Moist cake, crunchy nuts, and crisp streusel create a satisfying bite.
• Family-friendly appeal – Works for breakfast, snacks, or dessert.

Ingredient Swap Ideas

• Walnuts – Use pecans or almonds.
• Butter – Substitute coconut oil or plant-based margarine.
• Flour – Use a gluten-free baking mix if needed.
• Brown sugar – Try coconut sugar or maple syrup for a different flavor.

Ingredients

• 3 medium overripe bananas, mashed.
• ½ cup unsalted butter, softened.
• ¾ cup brown sugar, packed.
• 2 large eggs.
• 1 teaspoon vanilla extract.
• 1 ½ cups all-purpose flour.
• 1 teaspoon baking powder.
• 1 ½ teaspoons ground cinnamon.
• ¼ teaspoon salt.
• ½ cup toasted walnuts, roughly chopped.
• ⅓ cup brown sugar, packed, for the streusel.
• ¼ cup all-purpose flour, for the streusel.
• ¼ cup cold unsalted butter, cubed, for the streusel.
• ½ teaspoon ground cinnamon, for the streusel.

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8-inch baking pan and line with parchment paper if desired.
2. Cream the butter and brown sugar until light. Add the eggs one at a time, then mix in the mashed bananas and vanilla.
3. Whisk together the flour, baking powder, cinnamon, and salt. Fold into the banana mixture just until combined.
4. Spread half the batter in the pan. Sprinkle with some walnuts, then add the remaining batter and walnuts.
5. For the streusel, combine brown sugar, flour, and cinnamon. Cut in the cold butter until crumbly. Sprinkle over the cake.
6. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool before slicing.

6. Pear and Ginger Upside-Down Cake

This pear and ginger upside-down cake has a glossy caramelized pear topping and a tender ginger-scented crumb. The sweet pears soften as they bake, while fresh ginger adds warmth and a gentle spice.

Why This Recipe Works

• Convenience – The caramel topping bakes in the same pan as the cake.
• Flavor balance – Pears bring sweetness, while ginger adds brightness and warmth.
• Texture – Soft fruit sits over a moist, tender cake.
• Appeal – Elegant enough for entertaining but simple enough for everyday baking.

Ingredient Swap Ideas

• Fruit substitute – Use apples or quince instead of pears.
• Sweetener alternatives – Try coconut sugar or maple syrup.
• Flour options – Use a gluten-free blend if needed.
• Dairy substitution – Replace butter with vegan butter or a mild oil.

Ingredients

• 3 medium pears, peeled, cored, and sliced.
• ¼ cup unsalted butter.
• ½ cup packed light brown sugar.
• 1 ½ cups all-purpose flour.
• 1 teaspoon baking powder.
• ¼ teaspoon baking soda.
• ½ teaspoon salt.
• 1 tablespoon freshly grated ginger.
• ½ cup granulated sugar.
• 2 large eggs.
• ½ cup sour cream.
• 1 teaspoon vanilla extract.

Instructions

1. Preheat the oven to 350°F (175°C). Melt butter in a 9-inch round cake pan over low heat. Stir in brown sugar and cook until bubbly, about 3 to 4 minutes.
2. Arrange the pear slices over the caramel.
3. Whisk together the flour, baking powder, baking soda, salt, and grated ginger.
4. Beat the sugar and eggs until pale. Mix in sour cream and vanilla.
5. Fold the dry ingredients into the wet ingredients, then pour the batter over the pears.
6. Bake for 40 to 45 minutes, or until a toothpick comes out clean.
7. Cool for 15 minutes, loosen the edges, and invert onto a serving plate.

7. Strawberry Shortcake Layer Cake

This strawberry shortcake layer cake features fluffy vanilla cake, fresh sliced strawberries, and lightly sweetened whipped cream. It is fresh, airy, and perfect for spring or summer gatherings.

Why This Recipe Works

• Convenience – Uses familiar ingredients and simple cake layers.
• Flavor balance – Vanilla cake, ripe strawberries, and cream create a classic combination.
• Texture – Soft sponge and whipped cream keep the cake light.
• Appeal – A beautiful fruit layer cake that feels festive without being complicated.

Ingredient Swap Ideas

• Dairy-free topping – Use a dairy-free whipped topping.
• Gluten-free flour – Replace all-purpose flour with a gluten-free flour blend.
• Fruit variation – Use mixed berries or sliced peaches.
• Sweetener – Swap granulated sugar with coconut sugar or honey if preferred.

Ingredients

• 2 ½ cups all-purpose flour.
• 2 ½ teaspoons baking powder.
• ½ teaspoon salt.
• 1 cup unsalted butter, softened.
• 1 ¾ cups granulated sugar.
• 4 large eggs.
• 1 tablespoon pure vanilla extract.
• 1 cup whole milk.
• 4 cups fresh strawberries, sliced.
• 2 cups heavy whipping cream.
• 2 tablespoons powdered sugar.

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Whisk together the flour, baking powder, and salt.
3. Beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
4. Add the dry ingredients and milk alternately, beginning and ending with the dry ingredients.
5. Divide the batter between the pans and bake for 25 to 30 minutes. Cool completely.
6. Whip the cream with powdered sugar until soft peaks form.
7. Fill one cake layer with whipped cream and strawberries. Add the second layer and cover with the remaining whipped cream.
8. Chill for at least 1 hour before serving.

8. Cherry Almond Cake

This cherry almond cake pairs tart cherries with a moist almond-flavored crumb and a topping of sliced almonds. It is simple, elegant, and not overly sweet.

Why This Recipe Works

• Convenience – Works with fresh or frozen cherries.
• Flavor balance – Almond extract and tart cherries create a bright, nutty flavor.
• Texture – Moist cake and crunchy almond topping add contrast.
• Appeal – Suitable for both casual desserts and special occasions.

Ingredient Swap Ideas

• Almond flour – Use all-purpose flour if almond flour is unavailable.
• Cherries – Replace with blueberries or raspberries.
• Sliced almonds – Use chopped pecans or walnuts.
• Dairy – Substitute butter with a plant-based spread.

Ingredients

• 1 cup all-purpose flour.
• ½ cup almond flour.
• 1 teaspoon baking powder.
• ¼ teaspoon salt.
• ½ cup unsalted butter, softened.
• ¾ cup granulated sugar.
• 2 large eggs.
• 1 teaspoon almond extract.
• ½ cup whole milk.
• 1 cup pitted tart cherries.
• ¼ cup sliced almonds.

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. Whisk together the all-purpose flour, almond flour, baking powder, and salt.
3. Cream the butter and sugar until fluffy. Add eggs one at a time, then stir in almond extract.
4. Add the dry ingredients alternately with the milk, mixing just until combined.
5. Fold in the cherries gently.
6. Spread the batter in the pan and sprinkle sliced almonds on top.
7. Bake for 40 to 45 minutes, or until a toothpick comes out clean. Cool before serving.

9. Blueberry Lemon Yogurt Cake

This blueberry lemon yogurt cake is bright, moist, and refreshing. Lemon zest and juice add citrusy flavor, while Greek yogurt keeps the crumb soft and tender. Juicy blueberries make every slice colorful and flavorful.

Why This Recipe Works

• Convenience – Simple mixing and everyday ingredients make it easy to prepare.
• Flavor balance – Lemon adds brightness that complements sweet blueberries.
• Texture – Yogurt gives the cake a moist, tender crumb.
• Appeal – A fresh fruit cake that works for snacks, brunch, or dessert.

Ingredient Swap Ideas

• Yogurt – Use coconut or almond yogurt for a dairy-free option.
• Flour – Substitute a gluten-free all-purpose flour blend.
• Sweetener – Use coconut sugar for a deeper sweetness.
• Blueberries – Try raspberries or blackberries instead.

Ingredients

• 1 ½ cups all-purpose flour.
• 1 teaspoon baking powder.
• ½ teaspoon baking soda.
• ¼ teaspoon salt.
• 1 cup plain Greek yogurt.
• 1 cup granulated sugar.
• 2 large eggs.
• ¼ cup vegetable oil.
• Zest of 1 lemon.
• 2 tablespoons fresh lemon juice.
• 1 cup fresh blueberries.

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. Whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, mix the yogurt, sugar, eggs, oil, lemon zest, and lemon juice until smooth.
4. Fold the dry ingredients into the wet ingredients just until combined.
5. Gently fold in the blueberries.
6. Pour the batter into the pan and smooth the top.
7. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool before slicing.

10. Plum and Cardamom Cake

This plum and cardamom cake combines sweet-tart plums with warm, aromatic spice. The cake has a tender crumb, juicy fruit on top, and a lightly fragrant flavor that feels both comforting and special.

Why This Recipe Works

• Convenience – The batter is simple and quick to mix.
• Flavor balance – Plums bring brightness, while cardamom adds warmth.
• Texture – Soft cake and tender baked fruit make each slice satisfying.
• Appeal – A lovely cake for afternoon tea, brunch, or dessert.

Ingredient Swap Ideas

• Plums – Use nectarines or apricots.
• Cardamom – Substitute cinnamon or ginger.
• Butter – Use coconut oil or vegetable oil.
• Flour – Use a gluten-free baking blend if needed.

Ingredients

• 2 cups all-purpose flour.
• 1 ½ teaspoons baking powder.
• ½ teaspoon salt.
• 1 teaspoon ground cardamom.
• ¾ cup unsalted butter, softened.
• 1 cup granulated sugar.
• 3 large eggs.
• 1 teaspoon vanilla extract.
• ½ cup plain yogurt or sour cream.
• 3 to 4 fresh plums, pitted and sliced.
• Powdered sugar for dusting, optional.

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Mix the flour, baking powder, salt, and cardamom in a bowl.
3. Beat the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in vanilla.
4. Add the dry ingredients alternately with yogurt, mixing just until combined.
5. Spread the batter into the pan and arrange the sliced plums on top.
6. Bake for 45 to 50 minutes, or until a toothpick comes out clean.
7. Cool, dust with powdered sugar if desired, and serve.

11. Rhubarb and Strawberry Crumb Cake

This rhubarb and strawberry crumb cake balances tart rhubarb with sweet strawberries and a buttery crumb topping. It is fresh, colorful, and ideal for spring baking or a cozy weekend dessert.

Why This Recipe Works

• Flavor balance – Rhubarb’s tanginess pairs naturally with juicy strawberries.
• Texture contrast – Soft cake and fruit are finished with a crunchy crumb layer.
• Seasonal appeal – Fresh spring fruit gives the cake a bright flavor.
• Ease of preparation – Simple steps and basic baking ingredients make it approachable.

Ingredient Swap Ideas

• Frozen fruit – Use frozen strawberries and rhubarb, thawed and drained.
• Gluten-free option – Swap all-purpose flour for gluten-free flour.
• Dairy-free option – Replace butter with vegan margarine or coconut oil.
• Sugar – Use coconut sugar or maple syrup for a deeper flavor.

Ingredients

• 3 cups fresh rhubarb, cut into ½-inch pieces.
• 2 cups fresh strawberries, hulled and halved.
• 1 ½ cups all-purpose flour.
• 1 cup granulated sugar.
• ½ cup brown sugar.
• ½ cup unsalted butter, cold and cubed, divided.
• 2 teaspoons baking powder.
• ½ teaspoon salt.
• 2 large eggs.
• ½ cup milk.
• 1 teaspoon vanilla extract.

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan.
2. Toss rhubarb and strawberries with ¼ cup granulated sugar and set aside.
3. Whisk together the flour, baking powder, salt, and remaining granulated sugar.
4. Cut ¼ cup butter into the flour mixture until coarse crumbs form.
5. Beat eggs, milk, and vanilla in a separate bowl. Add to the dry ingredients and mix just until combined.
6. Spread the batter into the pan and scatter the fruit over the top.
7. Combine brown sugar, remaining butter, and a few tablespoons of flour until crumbly. Sprinkle over the fruit.
8. Bake for 45 to 50 minutes, or until golden and baked through.
9. Cool in the pan before slicing.

12. Fig and Honey Olive Oil Cake

This fig and honey olive oil cake is moist, fragrant, and naturally elegant. Olive oil gives the crumb richness, honey adds floral sweetness, and fresh figs bring juicy bursts of fruit throughout the cake.

It is simple enough for an afternoon treat but special enough to serve as a light dessert. A little lemon zest brightens the flavor and pairs beautifully with the figs and honey.

Why This Recipe Works

• Convenience – Made with pantry staples and fresh figs.
• Flavor balance – Honey, figs, olive oil, and lemon create a refined but natural taste.
• Texture – The cake is tender and moist with soft fruit pieces.
• Appeal – A simple presentation that suits both casual and elegant occasions.

Ingredient Swap Ideas

• Honey substitute – Use maple syrup or agave nectar.
• Flour option – Replace all-purpose flour with a gluten-free blend.
• Fruit variation – Use dried figs or fresh pears if fresh figs are unavailable.
• Olive oil type – Choose extra-virgin olive oil for a stronger fruity note or mild olive oil for a subtler cake.

Ingredients

• 1 ½ cups all-purpose flour.
• ½ teaspoon baking powder.
• ¼ teaspoon baking soda.
• ¼ teaspoon salt.
• 3 large eggs.
• ½ cup honey.
• ¾ cup extra-virgin olive oil.
• 1 teaspoon vanilla extract.
• ½ cup Greek yogurt.
• 1 cup fresh figs, quartered.
• Zest of 1 lemon.

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. Whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the eggs and honey until combined. Add olive oil, vanilla, and Greek yogurt, then mix until smooth.
4. Fold the dry ingredients into the wet mixture just until combined.
5. Fold in the lemon zest and half of the figs. Pour the batter into the pan and arrange the remaining figs on top.
6. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack. Serve plain or with a small drizzle of honey if desired.