2/3 cup sugar

1/4 cup butter -- (1/2 stick)

1/4 cup vanilla nonfat yogurt

2 large eggs

1 cup unsifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

12 large fresh purple figs

Heat oven to 350°F. Lightly butter or coat 9-inch springform pan with nonstick cooking spray; set aside.

In large bowl, with electric mixer on medium speed, beat sugar and butter until well mixed. Beat in yogurt and eggs until blended. Reduce mixer speed to low and gradually beat in flour, baking powder, and cinnamon.

Spread batter into greased pan. Cut stem end off each fig and cut each fig lengthwise in half. Arrange figs, alternating cut surfaces and skin sides up, around rim of pan on top of batter. Arrange remaining figs in center of cake batter.

Bake 40 minutes or until toothpick inserted in cake near center comes out clean. Cool cake in pan on wire rack to lukewarm. Loosen side of pan from cake and remove pan rim. Place cake on serving plate and serve warm.