Preheat oven 350 F
In a large bowl, whisk brown sugar and eggs ( make sure to add the eggs one at a time).
Then add the fig butter, honey, cinnamon, cardamom powder and whisk well.
Add the oil and whisk until fully incorporated.
Sift in the dry ingredients in two parts. Make sure to not over mix the batter.
Then add the yogurt and mix just until fully incorporated.
Pour cake batter into a greased 9-inch pan. You can use any round, square, or rectangle baking pan you have available.
Top the batter with the sliced figs.
In a separate bowl, mix the flour, cinnamon, and sugars. Then add the melted butter and stir.
Add the chopped walnuts and stir until the mixture becomes crumbly.
Using your clean hands, distribute the crumble over all the sliced figs.
Place cake pan in the oven on the middle rack and bake for 55-65 minutes uninterrupted. Insert a toothpick in the center to check if the cake is ready.
Allow the cake to cool for 10-12 minutes in the cake pan before transferring to a wire rack to cool completely. Top the cake with powdered sugar or a glaze and enjoy!
