1 c. butter
1 1/2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
2 c. sifted all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. chopped dried figs
1 c. almonds, chopped
1 tsp. cinnamon
1 tbsp. sugar

Cream butter with 1 1/2 cups sugar until fluffy; beat in eggs. Stir in sour cream and vanilla. Sift together flour, baking powder, soda and salt; add creamed mixture and blend well.

Mix together figs, almonds, cinnamon and 1 tablespoon sugar. Spoon 1/3 of batter into greased and floured bundt pan or 9-inch tube pan. Sprinkle half fig mixture over batter. Repeat layers of batter and fig mixture. Spread remaining batter on top. Bake in 350 degree oven for 1 1/4 hours or until cake tests done. Cool on rack.