I look forward to fig season to make this incredibly moist cake (we couldn’t quit eating it), and even if you’re not a fig fan, you will be a huge fan of this cake, I promise. No fuss-you don’t even have to peel figs!
Preheat the oven 350 degrees. Coat a bundt pan with nonstick cooking spray.
In mixing bowl, cream together the oil, sugar, and vanilla. Add the eggs and the egg white, one at a time, beating well after each addition until creamy.
In small bowl, combine the flour, baking soda, and cinnamon. Add the flour mixture to the sugar mixture, alternating with buttermilk and ending with flour. Beat after each addition.
Stir in the figs and pecans. Bake for 40-45 minutes, until the top springs back when touched. Let the cake cool 10 minutes, then invert onto serving plate. Pour the glaze (recipe follows) over the hot cake.
In a small nonstick pot, combine all of the ingredients except for the vanilla and bring to a boil for 4 minutes over medium heat, stirring constantly. Add the vanilla and pour over the hot cake.