Preheat your oven to 350 degrees F. Lightly grease a 9" round springform pan with cooking spray, then place a parchment round in the bottom and spray again. Set aside.
In a large bowl, combine the streusel ingredients with a spoon until moistened and crumbly. Set aside.
Meanwhile, in the bowl of a stand mixer, cream the butter and granulated sugar together until fluffy, about 1 minute.
Beat in the eggs, one at a time, followed by the vanilla and vanilla bean caviar.
Add in the Greek yogurt/sour cream and mix well, followed by 2 cups of the flour, the baking powder, and baking soda until a smooth batter comes together.
Lastly, beat in the fig preserves.
In a small bowl, combine the chopped figs with the 2 Tbsp flour until coated; fold the flour-coated fig pieces into the cake batter gently.
Pour the cake batter into the bottom of the springform pan and smooth out the top. Top with huge, liberal handfuls of the crumb mixture. It will seem like a lot of crumb, but use all of it!
Bake for approx. 50-60 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist - not wet - crumbs.
Cool completely before serving. Serve with caramel sauce, if desired.
Note: this recipe was prepared by Hayley from The Domestic Rebel for Rodelle. Click here to view the original post, more pictures, and some helpful tips!
