For the Pan
Preheat your oven to 350, then stir together melted butter and flour until the paste forms.
Using a pastry brush, coat all interior surfaces of your bundt pan.
(If mixture is too thick to brush on, microwave it for 5 to 10 seconds to warm and soften it.)
For Fig Lemon Jam
Combine figs, sugar, water, lemon juice and salt in a 3-quart saucepan.
Bring to a boil, reduce heat to medium-low and cook for 10 minutes, then remove from heat and cool 5 minutes.
Puree the mixture in a processor until smooth, with a few chunky pieces.
Pour puree into the pan and cook on medium-low heat for 5 to 8 minutes, stirring constantly.
The jam will thicken and sizzle as you drag the spatula across the bottom of the pan.
Remove the jam from the heat and scrape it onto a pie plate, to help it cool quicker.
For the Hazelnut Fig Jam
Finely chop the hazelnuts.
When the fig jam is cooled, add 1 cup of jam to chopped hazelnuts, then aside.
For the Cake
Crack eggs into a bowl.
Put flour, baking powder, baking, soda and salt, in another bowl and whisk 30 seconds to combine.
Put sugars, butter and cinnamon in the bowl of a stand mixer outfitted with a paddle attachment.
Mix on medium low until they are just combined and then on medium-high beat until fluffy, about 6 minutes.
After 3 minutes stop mixer and scrape sides and bottom of bowl and the paddle.
Add eggs one at a time on low speed and then increase to medium until each egg is well incorporated.
Stop mixer after adding the first 2 eggs and scrape the bowl from the bottom to ensure the ingredients are well mixed.
Add the remaining 2 eggs and scrape the sides and bottom of the bowl after mixing in the last egg.
Add 1/3 of the flour mixture and mix on low speed until well combined, but do not over mix.
Add half of the sour cream and mix on medium speed until well combined.
Add half the remaining flour mixture, mix on low speed and then add the remaining sour cream.
Add the last of the flour and mix on low speed until just combined.
Scrape the sides and bottom of the bowl and mix on low speed for about 20 seconds to ensure all the ingredients are well mixed.
Scoop 1/2 the batter into the prepared bundt pan.
If using the Elegant Bundt pan, or another bundt pan with similar deep grooves tap the pan against the counter three times to settle the batter into the grooves of the pan.
Add about the half of the hazelnut fig jam to the cake batter in dollops across the surface.
Use a butter knife to swirl the jam into the batter. (Be careful not to touch the sides or bottom of the pan.)
Add the remaining cake batter, then smooth across the top.
Add the remaining hazelnut fig jam in dollops across the batter.
Use a butter knife to swirl the jam into the batter, then smooth the top of the batter.
Place the pan in the oven and bake for 40 to 45 minutes until a skewer inserted in the center comes out clean.
When the cake bakes, a visible ring will form around the center of the cake.
This ring is where you want to test the doneness of the cake.
Remove the cake from the oven and place the pan on a cooling rack.
Allow the cake to cool for 15 minutes and then invert it on a cooling rack lined with a piece of parchment paper.
Lining it with parchment paper will make it easier to move the cake to a cake plate later without it sticking.
If you do not have parchment paper, lightly oil the cooling rack before inverting the cake.
Allow the cake to come to room temperature before glazing it with the chocolate glaze.
For the Chocolate Glaze
Place the chopped chocolate or chocolate chips in a small heat-proof bowl.
Heat the cream in a small saucepan over medium heat until bubbles form around the edges of the cream and steam starts to rise from the surface.
Pour the hot cream over the chopped chocolate.
Allow it to sit for 30 seconds and then gently stir with a whisk or spatula until the mixture is smooth.
Cool the mixture until it has thickened slightly and is about 75.
Pour it over the cake. Allow the glaze to set and then serve the cake. Enjoy!