Preheat your oven to 350°F (180°C).
In your stand mixer, beat together granulated sugar, vegetable oil, unsalted butter, dark brown sugar, eggs, and vanilla at medium-low speed for about 2 minutes. Make sure to scrape down the sides of the bowl to incorporate all ingredients well.
In a separate bowl, whisk together all-purpose flour, ground cinnamon, baking soda, kosher salt, ground nutmeg, and ground allspice. This dry mixture will provide the structure for your cake.
With the mixer running on low speed, gradually add the dry ingredients to the wet mixture, beating until just combined. The batter will be thick, so don’t overmix.
In a medium bowl, stir together the chopped Golden Delicious apples, toasted pecans, and dried Mission figs, along with the remaining flour. This helps coat the fruit and nuts, preventing them from sinking in the batter.
Gently fold the apple mixture into the batter until evenly distributed. Be careful not to overwork the batter.
Prepare a 15-cup Nordic Ware Anniversary Bundt Pan by spraying it with baking spray that has flour in it. This is important to avoid the cake sticking to the pan.
Spoon the batter into the prepared pan, tapping it on the counter a few times to remove any air bubbles.
Bake in the preheated oven for about 1 hour to 1 hour and 10 minutes. Check for doneness by inserting a wooden pick in the center; it should come out clean.
When the cake is done, poke holes all over the top with a wooden skewer and pour Quick Caramel Sauce over it, spreading it evenly. Let the cake cool completely in the pan on a wire rack.
Once cool, gently loosen the cake from the edges and center using a small offset spatula. Invert it onto a cake plate.
Reheat the remaining Quick Caramel Sauce in the microwave until melted and smooth, then drizzle over the inverted cake. Garnish with extra chopped toasted pecans, if desired.
