My original plan was to release this recipe for St. Patrick’s Day, because it’s green and all. But life happened and I wasn’t able to get this recipe out in time. SO, we will now say the recipe’s pastel green coloration is for springtime and Easter. Yeah.... that works.
Springtime in Minnesota is a wonderful time of year. It’s that sweet time between hypothermia and being eaten alive by mosquitos. (Yay for living in the land of 10,000 lakes). Today is one of those teaser days that feels like summer. I am currently sitting outside in our courtyard, basking in the sun, with my husband, who I had to drag outside from his desk where he spends most of his time (spouse of a med student problems), and it is glorious. There are small plant buds poking out of the ground among a sea of dead plants from winter. One of our fellow apartment residents is on the lawn with his two bunnies – both of which are happily hopping around in the sunshine. The park nearby is crowded with little kiddos, playing imaginary games and racing one another down the slides.
But now I’m sure you guys want to hear about the main purpose of this post, the matcha coffee cake. I’ve been eager to create a recipe with matcha after seeing so many other recipes include this unique ingredient. If you don’t know what matcha is, it is green tea that has been ground into a fine powder. I bought my container of matcha from Trader Joe’s for only a couple of dollars. I choose to incorporate the matcha into a coffee cake, because who doesn’t love being able to pass off a normal cake as a breakfast item simply because it has the word “coffee” in it? :) The outside of the cake is crispy, while the interior is rich and moist. And let’s not forget the middle layer of cinnamon sugar goodness that is oh so delicious! Don't let the green coloration deter you. The matcha powder lends itself to a light yet flavorful cake - perfect with a cup of coffee or heck, a green tea!
Matcha Coffee Cake
Prep time:Bake time: Serves: 12
- 2 1/2 cups flour, sifted
- 1 1/2 cups granulated sugar
- 4 Tablespoons matcha powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup brown sugar, packed
- 1 1/2 teaspoons cinnamon
- 1 cup greek yogurt
- 1 egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup powdered sugar
- 2 Tablespoons butter, melted
- 2 Tablespoons milk
- 1 teaspoon matcha
- Preheat oven to 350F. Generously spray a bundt pan with nonstick spray, set aside.
- In a medium sized bowl, whisk together the flour, granulated sugar, matcha powder, and salt.
- Remove 1 cup of the mixture and set aside. This will become the gooey middle layer.
- Adding to the dry ingredients, mix in the baking powder and baking soda until evenly distributed.
- With your previously set aside ingredients for the middle layer, mix in the butter, brown sugar, and cinnamon until the ingredients are well combined.
- Fit a standing mixer bowl with the paddle attachment or use a large bowl and hand mixer, and whisk until the smooth the greek yogurt, egg, and vanilla extract.
- Add in the dry ingredients and mix until smooth. The batter will be thick.
- Dollop half of the batter into the prepared bundt pan. Evenly place the middle layer ingredients on top of the batter. Top with the remaining batter, and spread until the middle layer is evenly covered.
- Bake for 40 minutes, or until an inserted tooth pick comes out clean. Allow the cake to cool for 10 minutes in the pan on a wire rack.
- To remove the cake, slide a knife around the exterior and interior of the cake to prevent sticking. Place a cooling rack over the top of the bundt pan, and in a swift motion, invert the pan. If the cake does not slide out easily, tap the outside of the bundt pan to help free the cake. While the cake continues to cool, make the glaze.
- In a small bowl, stir together all the glaze ingredients until smooth.
- Pour the glaze over the coffee cake. Serve warm. Store in the refrigerator, covered.