Preheat oven to 350 degrees F. Generously butter mini cake pan and a 9"x5" inch loaf pan. Lightly flour and set aside. **.
In a large bowl, whisk together almond flour, all-purpose flour, baking soda and salt. Set aside.
In the bowl of stand mixer fitted with a paddle attachment, cream butter. Add sugar and mix until incorporated. Scrape down bowl as needed to ensure thorough mixing
Add eggs one at a time, making sure each egg is incorporated before adding the next. Add vanilla and almond extract. Mix.
Add 1/3 of dry flour mixture. Mix on low speed until almost combined. Add 1/2 of yogurt. Mix until almost combined. Repeat and end with 1/3 cup dry flour mixture. Mix until there are no longer any dry streaks of flour.
Fill mini cake pan 3/4's full of batter. Use the remaining batter to fill loft pan. Use a mini offset spatula or the back of spoon to even out batter. Bake for 35-40 minutes. Check mini cakes for doneness by inserting a toothpick in center of cake. Toothpick should come out clean. Alternatively touch the top of the cake, it should spring back when touched. Loaf pan should take a little more time, bake for 50-55 minutes. Let cakes sit in pan for 3-5 minutes to cool slightly and then unmold. Allow cakes to cool to room temperature on wire rack.