While most desserts rely on white flour, butter and lots of sugar, Sara likes to experiment with whole-wheat flour (partially at least), applesauce, healthier oils and other natural sweeteners.   

Ingredients:

1 dozen fresh figs (dried or fresh apricots could work) – sliced
Toasted almond slivers
2 cups all purpose flour (mix in wheat flour)
1 ½ cups whole-wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
½ teaspoon cloves
½ teaspoon allspice
1 ½ cups granulated sugar
½ cup brown sugar, packed
1 ½ cup warm coffee or strong tea
¾ cup orange juice
½ cup coconut oil (*note: This may be hard at room temperature.  Allow to soften in a warm spot or mix it in as a solid. )
½ cup applesauce
1 cup honey
3 eggs - beaten
1 teaspoon vanilla extract

Instructions:

Preheat oven to 350 F.  Grease the bottom and sides of one Bundt pan.

In a large bowl, mix together the dry ingredients. 

Make a well at the center and pour in the coffee, orange juice, coconut oil, applesauce, honey, eggs, vanilla.  The hot coffee will help to dissolve the coconut oil solid.

Mix this together to form a well-blended batter.

Slice figs, apricots or other fruit on the bottom (this will be the top) of the bundt pan. 

Pour batter into the pan, careful not to disturb the placed figs.

Sprinkle with almonds to form a bottom crust.

Bake at 350 for 55 minutes.

Allow to stand for 15 minutes before removing from the pan.

Serve with remaining sliced figs and a drizzle of honey.