Almond Fig Cake

Ingredients
10	dried figs, diced and stems trimmed (about 1 3/4 cups/425 mL)	10
3/4 cup	unsweetened orange juice	175 mL
1/2 cup	light olive oil	125 mL
1 cup	granulated sugar	250 mL
2	eggs	2
1 cup	fat-free sour cream	250 mL
1 tbsp	almond extract	15 mL
1 cup	whole-wheat flour	250 mL
1 1/4 cups	all-purpose flour	300 mL
1 1/2 tsp	baking powder	7 mL
1/2 tsp	baking soda	2 mL
1/2 cup	sliced almonds	125 mL
2 tbsp	packed brown sugar	30 mL
1 tsp	ground cinnamon	5 mL
1 tbsp	Imperial Margarine	15 mL

Preheat the oven to 350° F (180° C). Lightly spray a 9-inch (23 cm) Bundt pan; set aside. Place the figs and orange juice in a small saucepan. Bring to a boil, reduce heat to medium-low and simmer until thickened and juice is almost completely absorbed, about 3 to 4 minutes. Remove from heat and let cool. With an electric mixer, beat the olive oil and sugar until well blended. Add the eggs, fig mixture, sour cream and almond extract and mix to combine.

In a separate bowl, whisk together the two flours, baking powder and baking soda. Add the flour mixture to the egg mixture and mix just until combined. Pour the batter into the prepared pan. In a small bowl, toss together the almonds, brown sugar and cinnamon. Add the margarine and mix well with your fingers. Sprinkle the mixture over the cake batter.

Bake 40 minutes or until a tester inserted into the centre comes out clean. Let cool in the pan for 10 minutes. Turn the cake out onto a large plate, then invert again so the almond topping is on top. Cool completely.