8fat, ripe figs, stems removed and chopped (use a couple more if your figs are smaller)
For the glaze:
1tablespoonbuttermilk, plus more as needed
For the topping:
1/2cuptoasted almonds, chopped
Preheat an oven to 350°F, and place a rack in the middle of the oven. Grease a mini cake pan with non-stick cooking spray, and set aside.*
Add flour, baking powder, baking soda, sea salt, cinnamon and sugar to a large bowl, whisking to combine. Add buttermilk, eggs, butter, vanilla extract and almond extract to a small bowl, whisking to combine.
Pour the buttermilk mixture into the bowl with the dry ingredients, and stir just until combined. Stir in the chopped figs. Divide the batter between the 6 wells of the mini cake pan (2 batches needed here), and bake until the tops of the cakes are lightly golden, and a toothpick inserted into the center of one cake comes out clean (18 - 22 minutes).
Transfer the pan to a wire rack, and let cook for 10 minutes. Gently tap the pan on the counter to release the cakes. Turn the cakes out on to the cooling rack (so the flat side is down), and let cool completely before glazing. Wipe pan clean, and repeat with a second batch.
To make the glaze, whisk together the confectioners' sugar, buttermilk and vanilla until smooth and pourable, Add a little more buttermilk if the mixture seems to thick (but add sparingly).
Once the cakes are cool, drizzle each cake with vanilla glaze. Start in the middle, and let the glaze run down the sides. Then sprinkle each cake with chopped toasted almonds. Cakes are best enjoyed immediately, but if you want to enjoy them later, store in the refrigerator for up to 3 days, and glaze right before serving.
*If you don’t have a mini cake pan, simply prepare this cake in a 10-inch round cake pan, and bake for 20 – 25 minutes at 375°F.