Dulce de leche and pumpkin pie spice coffee pie

Ingredients:

Streusel

• 3/4 cup premium flour
• 2/3 cup light brown sugar
• 1.5 teaspoons pumpkin pie spice
• 1 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 tbsp. dulce de leche

Preparation:

1. In a small bowl, combine the flour, pumpkin pie spice, 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 cake pan with butter.
3. Pie:
   
   In a small bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and granulated sugar with a mixer on medium 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, until the batter is smooth.
4. Spoon half the batter (it will be very thick) into the prepared pan and smooth the surface with a spatula. Sprinkle with half the streusel. Add the remaining batter and smooth the surface. Sprinkle with the remaining streusel and drizzle with dulce de leche.
5. Bake the pie until 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 onto a plate, and then invert onto a wire rack to cool completely.