Fresh Fig and Almond Breakfast Cake

Place a rack in the center of the oven and heat oven to 375 degrees F.  Butter and flour a 10-inch cast iron skillet.  You can also use a 10-inch cake pan.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cardamom, and 1/2 cup sugar. Set aside.

In a small bowl, whisk together buttermilk, eggs, and butter.  Whisk in the vanilla and almond extract.

Add the buttermilk mixture all at once to the dry ingredients.  Stir until just combined and no lumps remain.  Spoon batter into the prepared pan.  Top batter with fresh figs, gently pressing the figs part-way into the batter.  Sprinkle with sliced almonds and then sprinkle generously with 3 Tbsp sugar.

Bake for 20-25 minutes or longer, until a skewer inserted in the center of the cake comes out clean.  Allow cake to cool to room temperature before slicing to serve.

Cake will last, well wrapped in the refrigerator, for up to 3 days.