Sour cream pie with peach jam and lemon glaze for coffee

Ingredients:

Streusel

• 3/4 cup premium flour
• 2/3 cup firmly packed light brown sugar
• 1 teaspoon ground cinnamon
• A pinch of fine salt
• 5 tablespoons unsalted butter, room temperature

Pie

• 110g unsalted butter, room temperature, plus extra for greasing the pan
• 2 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup sour cream
• 2/3 cup peach jam

Glaze

• 3/4 cup powdered sugar
• 2 tablespoons freshly squeezed lemon juice + 1 teaspoon finely grated lemon zest

Preparation:

1. Streusel:
   
   In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the butter and mix thoroughly with your fingers or a fork until all the butter is evenly distributed and incorporated into the flour. Form small to medium-sized clumps with your fingers.
2. Preheat oven to 175°C. Grease a 20cm square baking pan with butter.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
3. Pie:
   
   In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Mix just until all ingredients are incorporated.
4. Spoon half the batter (it will be very thick) into the prepared pan and smooth the surface with a spatula. Add the peach jam and gently spread it over the batter with a spatula. Top with the remaining batter and smooth the surface. Sprinkle with streusel.
5. Bake until the crust is deep golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 20 minutes, then invert the cake onto a plate; invert it back onto a wire rack to cool completely.
6. Glaze:
   
   When the cake has cooled completely, mix the powdered sugar with the lemon juice and zest until you have a smooth glaze. Drizzle the glaze over the cake and let it set.