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If you're in Greece during the summer, one of the best things to do is to get up early in the morning and enjoy a strong coffee and some breakfast before it gets too hot to do anything other than nurse a frappe and tend to your tan. This can become difficult to accomplish, however, because the Greek summer vacation schedule tends to go something like this: Eleven p.m to one a.m: Dinner. One a.m to seven a.m.: Dancing. Six a.m. to four p.m: Sleep.
Of course this becomes a severe dilemma if your hotel only serves breakfast until the ungodly hour of ten a.m. So just call me a breakfast champion. On a recent vacation, while friends slept through the spread, I got up after nary three hours of sleep to enjoy a bowl of cool, creamy and incredibly thick yogurt accompanied by a large spoonful of purple figs that sat so invitingly in a bowl of light honey syrup. And then I went promptly back to bed.
In honor of my commitment to the magical combination of yogurt and figs, I like to make this breakfast bundt cake. The flavor and texture is similar to a pound cake: buttery, vanilla scented, and just a little dense. Greek yogurt keeps the cake shockingly moist for days and adds a subtle tang. You'll appreciate how the figs get more figgy in the oven—baking deepens their flavor but preserves their texture. I promise this is a breakfast worth getting up for.
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