1-Getting started with this almond fig cake is straightforward and fun, beginning with preheating your oven to 350°F. First, butter a 9-inch tart pan with a removable bottom and sprinkle it with sugar, tapping out any excess to create a non-stick surface. Next, whisk together the all-purpose flour, almond or hazelnut flour, baking powder, and kosher salt in a bowl to blend the dry ingredients evenly.

2-Now, beat the unsalted butter at room temperature with 3/4 cup of the granulated sugar until it’s light and fluffy, which usually takes a couple of minutes. Add the seeds from the 1/2 vanilla bean pod and blend them in for that aromatic touch. Then, incorporate the eggs one at a time, beating until the mixture turns pale and fluffy, which helps build the cake’s structure.

3-On low speed, mix in the flour mixture along with the Greek yogurt or sour cream just until combined, being careful not to overmix. Fold in half the prepared figs gently. Pour the batter into the pan, arrange the remaining figs on top, and sprinkle with the remaining 2 tablespoons of granulated sugar for a caramelized finish. Place the pan on a sheet pan and bake for 65 to 75 minutes, rotating once halfway through, until golden and the figs are browned. Let it cool completely before removing from the pan to avoid crumbling.