Raspberry cake with peanut streusel

Ingredients:

For streusel:

• 50 g butter, plus a little for greasing the pan
• 1/2 cup sugar
• 1 cup unsalted roasted peanuts
• 2 tsp grated orange zest
• 1 tsp vanilla extract
• 1 tbsp flour

For the cake:

• 2 cups premium flour
• 1.5 tsp baking powder
• 1/4 teaspoon baking soda
• 1/2 tsp salt
• 120 g unsalted butter, room temperature
• 1/2 cup sugar
• 2 large eggs
• 1 cup sour cream
• 1 cup raspberry jam

Preparation:

1. Preheat oven to 180°C (350°F). Grease a 20cm x 20cm square baking pan. Line with parchment paper, leaving a 5cm overhang on all sides. Lightly grease the top of the parchment paper with butter.
2. Prepare streusel: In a food processor, combine peanuts, butter, flour, sugar, orange zest, and vanilla extract and process until coarse crumbs form.
3. Prepare the cake batter: Sift the flour, baking powder, baking soda, and salt into a large bowl using a fine-mesh sieve. Beat the butter and sugar in another bowl with a mixer on high speed for about 5 minutes. Add the eggs and beat on medium speed for about 4 minutes. Reduce the speed to low and mix, gradually adding the sifted flour mixture and sour cream until smooth (do not overmix).
4. Pour half the batter into the prepared pan and smooth it out evenly. Sprinkle with half the streusel and spread with half the jam. Pour in the remaining batter. Sprinkle with more streusel and spread with jam. Bake until set, 50-60 minutes. Remove the cake from the oven and cool for 30 minutes. Then remove the raspberry cake from the pan and cut into squares.