Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish or line it with parchment paper.

Chop your fresh figs and set aside, ensuring they are evenly sized for consistent baking.

In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until combined.

In another bowl, mix together the all-purpose flour, baking powder, baking soda, and salt.

Gradually alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.

Gently fold in the chopped figs with a spatula, being careful not to overmix.

Pour the batter into your prepared baking dish. Bake for about 45-50 minutes or until a toothpick comes out clean when inserted into the center of the cake.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.