Fig Pound Cake Crumb Bars

Save a few slices of pound cake or use up any leftover pieces that are going slightly stale for the crumb crust and topping.

Fig Pound Cake Crumb Bars
Yields: 9
  • 4 cups (about 6 slices) crumbled Classic Pound Cake
  • ⅓ cup salted butter, softened
  • ½ cup firmly packed light brown sugar
  • ½ teaspoon ground cardamom
  • 1½ cups fig preserves*
  • 5 fresh figs, quartered
  • Garnish: confectioners’ sugar
  1. Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper, letting excess extend over sides of pan spray with baking spray with flour.
  2. Arrange pound cake crumbles on a rimmed baking sheet.
  3. Bake for 15 minutes. Stir, and bake 10 minutes more. Let cool. In a large bowl, beat toasted pound cake crumbles, butter, brown sugar, and cardamom with a mixer at medium speed until mixture starts to clump together. Press 3 cups crumble mixture into bottom of prepared pan.
  4. Bake for 15 minutes. Spread fig preserves onto pound cake mixture. Arrange fig quarters over preserves. Sprinkle with remaining crumble mixture.
  5. Bake until golden brown and bubbly, 35 to 40 minutes more. Let cool completely on a wire rack. Using excess parchment as handles, remove from pan, and cut into bars. Garnish with confectioners’ sugar, if desired.
*We used Stonewall Kitchen Fig & Ginger Jam.



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