This Matcha Strawberry Coffee Cake came from a video I saw of Justine Snacks making a matcha coffee cake that looked and sounded very good. She kept it traditional with cinnamon filling, but I felt a little bit of strawberry would be a nice addition!
Putting matcha in coffee cake seemed pretty ingenious. I think coffee cake often gets forgotten, and always seems to be very much the same. Vanilla cake, cinnamon crumb. It’s nearly always delicious, so admittedly it doesn’t need to be changed. But sometimes a little spin on a classic is fun!
I’m already thinking of other ways you could change up coffee cake. Adding a little chocolate to the filling and crumb? Adding some seasonal spices around the holidays? Maybe making a corn-strawberry coffee cake like this one? There’s a lot of potential in this humble breakfast cake! It’s just about tapping into it!
Starting out by making a green version feels like a pretty intense way to start making variations, but perhaps that’s the best way to start! Something big right out of the gate!
I’m sure the original cinnamon-matcha version is good, but something about strawberry and matcha together is just great. I still think about these Strawberry Matcha Cookies I made last year, and whenever I see a strawberry matcha latte on a menu, I have to order it. Something about the earth-y, not-too-sweet matcha taste combined with the sweetness of strawberry really works!
This Matcha Strawberry Coffee Cake was a big hit in my house, mainly with my tea-drinking brother. Hopefully my readers (and eaters) will be up for me trying out some more coffee cake variations in the future. I know we’re all fans of normal coffee cake, so why not try some new versions?
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Adapted from this recipe
Ingredients
Matcha Cake
- ¾ cup / 150g granulated sugar
- 8 tablespoons, at room temperature
- 2 large eggs
- 1/4 cup Greek yogurt
- 1/4 cup heavy cream
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 2 teaspoons ceremonial-grade matcha
- 1 teaspoon salt
- 1/2 cup strawberry jam or jelly
Matcha Crumble
- ⅔ cup all-purpose flour
- 4 tablespoons granulated sugar
- 1 teaspoon ceremonial-grade matcha
- 6 tablespoons salted butter, chilled
Instructions
1. Preheat your oven to 350°F. Line an 8 by 8-inch baking pan with parchment paper.
2. Make the cake: In a stand mixer fitted with the paddle attachment, beat the sugar and butter together at medium-high speed until light and fluffy, 3 to 4 minutes.
3. Add in eggs, mixing after each addition. Then, add in your yogurt and heavy cream, and mix until combined.
4. Add in the flour, baking powder, matcha, and salt, mixing on low and stopping once it just comes together, to avoid overmixing.
5. Make the filling: In a small bowl, whisk together both sugars, the flour, and cinnamon.
6. Pour about two-thirds of the batter into the lined baking pan. Spread it to the edges (it’ll be thick!), and then dollop on the strawberry jam and push that to the edges so that the whole first layer is covered. Then, spoon on the rest of the batter, spreading as much as you can without disturbing the jam, but leaving it in dollops works too.
7. Make the crumble: In a medium bowl, whisk together the flour, granulated sugar, and matcha. Cube in the butter and use your fingers to toss the butter pieces to coat in the flour, pinching to get them into pieces no bigger than a bean, creating a chunky, gravelly texture. Scatter the crumble evenly over the batter, reaching all the way to the edges. Bake until a knife inserted comes out clean, 40 to 45 minutes.
8. Let cool to room temperature before serving!