Figgy Almond Polenta Tea Cake

Ingredients

• 10 Tbsp. unsalted butter, room temperature, plus more for pan
• 2 cups (200 g) almond flour
• ⅔ cup (103 g) instant polenta or fine-ground yellow cornmeal
• 2 tsp. baking powder
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• 1 cup plus 2 tsp. (208 g) sugar
• 4 large eggs
• Zest of 1 large lemon
• 1 cup sour cream (not low-fat)
• 2 tsp. vanilla bean paste or vanilla extract
• ½ tsp. almond extract
• 6–8 oz. fresh figs, trimmed, halved

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