FIG & COFFEE CRUMBLE CAKE

SERVES 10-12

180g unsalted butter, softened 2 tsp vanilla bean paste 11/ 3 cups (295g) caster sugar 3 eggs 3/4 cup (180g) sour cream 1/2 cup (75g) plain flour, sifted 11/ 4 cups (185g) self-raising flour, sifted

1/3 cup (35g) hazelnut meal 5 figs, thickly sliced

1/2 cup (60g) chopped hazelnuts