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.
Makes 9
CLASSIC POUND CAKE
2 cups unsalted butter, softened
3 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
½ teaspoon almond extract
4 cups all-purpose flour
1¾ teaspoons kosher salt
¼ teaspoon baking soda
1 cup whole milk
BARS
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
Preheat oven to 325°. Spray a 16-cup straight-sided metal tube pan or 2 (9x5-inch) metal
