250g warm butter
1 1/2 cup castor sugar
3 eggs
2 1/3 cups flour
300g sour cream
1 teaspoon vanilla

Filling:

3/4 cup brown sugar
125g ground hazelnuts
1 teaspoon cinnamon

Preheat oven to 180C.

Grease A 22cm cake pan. Beat butter and sugar. Then add eggs one at a time.

Use a large metal spoon to fold in flour and sour cream. Layer 1/2 of batter in the tin then filling mixture and remainder of batter.

Bake for 45 minutes. Cool in the tin for 5 minutes before turning out.

Serve dusted with powdered sugar.

Submitted by: Leonie Coombes