Fig pie with sour cream and coffee and bourbon aromas

Ingredients:

Fig pie

• 8 tbsp (110 g) 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 fig jam

Streusel

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

Glaze

• 3/4 cup powdered sugar
• 2 tbsp bourbon

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. Fig 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.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Reduce 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.
5. Spoon half the batter (it will be very thick) into the prepared pan and smooth it out with an offset spatula. Top with fig jam and smooth it out. Then add the remaining batter and smooth it out. Sprinkle with streusel.
6. 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 and then invert it onto a wire rack to cool completely.
7. Glaze:
   
   Once the cake has cooled completely, combine the powdered sugar and bourbon until smooth. Drizzle the glaze over the cake and let it set.