Preheat oven to 350°F (180°C).

In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, oil, melted butter, brown sugar, eggs, and vanilla at medium-low speed until well combined, about 2 minutes, stopping to scrape sides of bowl.

In a medium bowl, whisk together 3 cups (375 grams) flour, cinnamon, baking soda, salt, nutmeg, and allspice. With mixer on low speed, gradually add flour mixture to sugar mixture, beating until combined and stopping to scrape sides of bowl. (Batter will be quite thick.)

In a medium bowl, stir together apples, pecans, figs, and remaining 2 tablespoons (16 grams) flour. Fold apple mixture into batter.

Spray a 15-cup Nordic Ware Anniversary Bundt Pan with baking spray with flour. Spoon batter into prepared pan. Tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.

Bake until a wooden pick inserted near center comes out clean, 1 hour to 1 hour and 10 minutes, rotating pan halfway through baking and loosely covering with foil to prevent excess browning, if necessary.

Poke hot cake all over with a wooden skewer; pour ¾ cup (about 200 grams) Quick Caramel Sauce onto cake in pan, spreading evenly with a small offset spatula. Let cake cool completely in pan on a wire rack. (See Note.) Transfer remaining Quick Caramel Sauce to a small microwave-safe bowl; cover and refrigerate.

When ready to serve, using a small offset spatula, gently loosen cooled cake from center and edges of pan. Invert cake onto a cake plate.

Heat remaining Quick Caramel Sauce on high in 10-second intervals, stirring between each, until melted and smooth. Using a large spoon, spoon sauce on top of cooled cake, smoothing and spreading as needed. Garnish with pecans, if desired.