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Preheat oven to 350 degrees F. Butter a 6-inch-round by 3-inch-deep cake pan or springform pan (preferably with a removable bottom) or a 8.5-by-4.5-inch loaf pan; line bottom with parchment paper.
In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until fluffy, 2 to 3 minutes.
Add egg and mix until incorporated.
Mix baking soda in with yogurt; whisk baking powder and salt in with flour.
Alternate adding half of yogurt to batter, followed by half of dry ingredients, mixing well after each addition.
Scrape down the sides of the bowl, then repeat with remaining yogurt and flour until just incorporated.
Mix in extracts.
In a small bowl, whisk together sugar and cinnamon.
Spread half of the batter into prepared cake pan.
Sprinkle with half of sugar mixture and half of chopped nuts.
Top with remaining batter, then sprinkle with remaining sugar and nuts.
Bake for about 35 to 40 minutes or until top is golden brown and a toothpick inserted near the center comes out clean.
If using a loaf pan or a larger pan, your cake will likely be done sooner, so start checking after 30 to 35 minutes.
Place pan on a wire rack to cool.
Run a knife around the edge to release, then remove from pan and cool completely.
Cake will keep, covered in an airtight container, for up to 3 days.