Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and optional cinnamon. Set aside.

In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.

Add eggs one at a time to the butter-sugar mixture, beating well after each addition, and then mix in vanilla extract.

Mix in yogurt or sour cream until well combined.

Gradually add the dry mixture to the wet mixture, mixing gently until just combined.

Fold in the chopped fresh figs and nuts (if using) until evenly distributed.

Pour batter into the prepared cake pan, spreading it evenly.

Bake for 40-50 minutes or until a toothpick inserted comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar before serving, if desired.