For the cake

• Heat oven to 350ºF. Butter a 10-inch cast iron skillet, or 10-inch round cake pan; set aside.
• In a bowl whisk together the flour, almond flour, salt, and baking powder; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until lightened, about 1 minute. Add the eggs and extracts and beat together until mixture is combined and fluffy, 1 to 2 minutes.
• Add the flour mixture a bit at a time while the mixer is running on low speed, and once it’s all added, increase the speed about 5 seconds just to blend well. Scrape down the sides of the bowl and then, with the mixer on low speed, add the milk. Increase speed slightly just to mix together for about 5 seconds.
• Remove from the mixer and stir by hand to evenly mix. Gently stir in the chopped figs and transfer the batter to the prepared pan, smoothing the top.
• For the topping, sprinkle the cake with the sliced almonds, and add the cut figs evenly all over the top. Sprinkle everything with the 1 tablespoon granulated sugar.
• Bake until the cake springs back when gently touched, and a toothpick inserted comes out clean, or with just a few crumbs, 35 to 40 minutes.
• Let cake cool about 15 minutes before serving warm, or cool completely.
• Serve with a dollop of sweetened whipped cream, ice cream, or vanilla custard. Store covered cake for up to two days.