Step 1

In a shallow bowl, whisk together the flour, oats, brown sugar, and salt. Using a pastry cutter or two knives, cut in the cold butter until mixture is crumbly. Stir in figs and almonds. Set aside.

Step 2

Preheat oven to 350F degrees. Lightly grease and flour a 9-inch square baking or cake pan.

Step 3

In the work bowl of a food processor, place flour, oats, baking powder, and salt; pulse until oats are ground, 7 to 8 times.

Step 4

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in the extracts.

Step 5

With mixer on low speed, gradually add flour mixture to butter mixture alternately with yogurt, beginning and ending with flour mixture, beating just until combined after each addition. Gently fold in figs. Spread batter in prepared pan. Top with Oatmeal Almond Streusel (Yes, I use all of it).

Step 6

Bake until golden brown and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 20 minutes. Serve warm or at room temperature.