Place a rack in the center of your oven. Preheat the oven to 325 degrees Fahrenheit 20 minutes before baking your cake. Spray your 9-inch cast-iron skillet with baking spray and set it aside.
Using a serrated knife, thinly slice the figs and set them aside in a bowl.
Combine flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves in a large bowl and set aside.
In a mixing bowl fitted with the paddle attachment, beat softened butter, brown sugar, and orange zest on medium for 2 minutes, until smooth. Next, beat in eggs and vanilla bean paste. Mix on medium for one minute, stopping at least once to scrape down the bowl.
Alternate adding the flour mixture and the sour cream to the mixing bowl. Mix until just combined. Spoon the batter into the skillet and smooth it using a spatula. Arrange the figs in concentric circles along the top, pressing down slightly.
Bake the cake for 30-35 minutes or until a toothpick comes out clean. Cover the cake with aluminum foil for the last 10 minutes of baking if the edges are browning too quickly. Let the cake cool in the skillet for 10 minutes before slicing and serving.
Let the cake cool for 10 minutes. While the cake is cooling, whisk together the confectioner's sugar, milk, and tamarind paste in a bowl. Drizzle glaze over the cooled cake before serving.