Description
This Cinnamon Matcha Coffee Cake is a soft and moist treat with a perfect balance of earthy matcha and warm cinnamon. A fluffy matcha-infused cake is layered with a cinnamon sugar swirl and topped with a buttery streusel crumble. Perfect for breakfast, brunch, or a cozy afternoon snack with coffee or tea!
Ingredients
Units
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons matcha powder
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup milk
For the Cinnamon Swirl:
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat & Prepare – Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
- Make the Streusel – In a bowl, mix flour, brown sugar, and cinnamon. Stir in melted butter until crumbly. Set aside.
- Prepare the Cinnamon Swirl – Mix brown sugar and cinnamon in a small bowl.
- Make the Batter – In a bowl, whisk flour, baking powder, baking soda, salt, and matcha powder. In another bowl, cream butter and sugar until fluffy. Add eggs, vanilla, sour cream, and milk. Gradually mix in dry ingredients.
- Assemble the Cake – Pour half the batter into the pan. Sprinkle with the cinnamon swirl mixture. Top with remaining batter and spread evenly. Sprinkle streusel on top.
- Bake – Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve – Let cool before slicing. Enjoy with coffee or tea!
Notes
- Use high-quality matcha for vibrant color and rich flavor.
- Swap sour cream for Greek yogurt for a tangy twist.
- Add chopped nuts to the streusel for extra crunch.
- Serve warm with a drizzle of icing for extra sweetness.
