Butter cake with coffee

Ingredients:

Pie

• 1 and 1/3 cups premium flour
• 1.5 tsp baking powder
• 1/4 teaspoon salt
• 1/4 tsp ground cinnamon
• 1/3 cup brown sugar
• 1/2 cup cool, but not cold, butter, cut into pieces
• 1/4 cup sour cream
• 1 large egg at room temperature
• 1 tsp vanilla extract

Topping

• 0.5 cup brown sugar
• 2 tbsp. premium flour
• 0.5 tsp baking powder
• 1/4 tsp ground cinnamon
• 2 large eggs at room temperature
• 0.5 cup corn syrup
• 1/4 cup melted butter
• 1 tbsp whiskey or brandy (optional)
• 1 tsp vanilla extract
• 1 cup raisins

Preparation:

1. Preheat oven to 175°C. Grease a 22cm springform pan and dust with flour, shaking off any excess.
2. Sift together the flour, baking powder, salt, and cinnamon, then stir in the brown sugar. Using a knife, fold in the butter until you have a lumpy mixture with visible chunks of butter.
   
   In a separate bowl, mix with a whisk sour cream, egg, and vanilla and add to the flour mixture, beating with a hand mixer or stand mixer on medium-high speed, or whisking vigorously by hand, until smooth, light, and fluffy, about 3 minutes.
3. Pour the batter into the prepared pan, spread it evenly, and bake for about 25 minutes, or until a wooden skewer inserted into the center comes out clean. Cool the cake for 10 minutes while you prepare the topping.
4. ToppingWhisk together the brown sugar, flour, baking powder, and cinnamon. In a separate bowl, whisk together the eggs, corn syrup, melted butter, whiskey or brandy (if using), and vanilla. Pour into the sugar mixture and whisk until evenly combined. Stir in the raisins.
5. Pour the topping over the slightly cooled crust and distribute the raisins evenly over the surface (sometimes the raisins clump when pouring the topping). Return the crust to the preheated oven at 175°C for 20 minutes, until the topping is bubbling and set. Cool the pie to room temperature before serving. The pie can be stored wrapped for 3 days at room temperature..