3/4 cup chopped whole almonds

Soak the figs: Place the figs and boiling water in a small heatproof bowl. Let sit for 20 minutes to hydrate and plump the figs. Drain and set aside.

Grease a 9-by-5-inch loaf pan and set aside. Preheat the oven to 350 F.

Make the streusel topping: Combine the sugar, flour, butter and cinnamon in a small bowl and stir with a fork (or use your fingertips) to get the butter broken down and all ingredients combined well. Fold in almonds. Set aside.

Make the bread: In a medium bowl, whisk together both flours, almond meal, baking powder, cinnamon, allspice and salt. Set aside.

In another medium mixing bowl, combine the 1/2 cup butter with the sugar and whisk well. Add the eggs, and whisk until the mixture is smooth. Next, add the yogurt and vanilla extract and stir until combined.

Slowly add the flour mixture into the liquid mixture and stir until smooth. Fold the almonds and drained chopped figs into the batter.

Transfer the batter into the prepared pan and sprinkle evenly with the streusel topping. Bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer the pan to a wire rack and let cool completely before slicing and serving.

The loaf can be stored covered at room temperature for up to three days.

(Megan Gordon is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)