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!