Preheat oven to 375 degrees F. Spray an 8-inch cake pan with cooking spray.
Make the hazelnut rye streusel. Melt 6 tablespoon butter and combine with ¼ cup brown sugar, ½ teaspoon cinnamon, and a pinch of salt until well mixed. Add ½ cup rye flour and ¼ cup hazelnuts and mix until clumps form. Set aside.
Make the cake batter. Combine 2 cups of all-purpose flour with ½ teaspoon salt, 2 teaspoon baking powder, and 1 teaspoon cinnamon. Set aside.
Cream together ½ cup softened butter with ⅔ cup sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time until fully incorporated. Add 2 teaspoon vanilla.
Add ½ of the flour mixture followed by ½ cup milk. Add the remaining flour and stir just until combined.
Pour half of the batter into the prepared cake pan, spreading it into one even layer. Spread the fig jam on top and pour the remaining batter on top. Sprinkle the streusel on top. Bake the cake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack and serve warm.