I recently was given a huge tub of sour cream. So this weekend, the theme for my baking were desserts that required sour cream. I normally don't eat sour cream and don't particularly care for the taste, but I love sour cream in desserts. Sour cream can create super moist cakes.
A while back I made this matcha marble tea cake which I really enjoyed. However the matcha powder I used ended up turning brown in the baking process. I've been wanting to go back to the recipe, but haven't had a chance until now.
The cake is moist, a bit on the dense side, and not too sweet, thanks to the green tea powder. It tastes similar to a pound cake. I used matcha powder by Maeda-en, which has a brilliant bright green color which usually holds up quite well in baking.
I love the marble look of this cake. This is a perfect cake to eat with some tea.
Matcha green tea marble tea cake (recipe adapted from Cookbook Catchall)
1?2 cup (1 stick) unsalted butter, softened
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
2 large eggs, room temperature
1 cup sour cream, room temperature
1 tablespoons matcha powder
1 teaspoon pure vanilla extract
1. Preheat oven to 350.
2. Line 9 x 5 loaf pan with foil.
3. Whisk flour, baking powder, baking soda and salt in a medium bowl. Put the butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Mix in eggs, one at a time. Mix in flour mixture in 3 batches, alternating with sour cream. Add vanilla, and mix 1 minute.
4. Portion out 1/3 of the batter into a small bowl. Mix in matcha powder, stirring well to combine.
5. Spread one-third of the plain batter into prepared pan. Use a small offset spatchula to ensure an even, flat layer. Dollop with 1/3 of matcha batter and use a spatchula to gently spread the matcha layer on the top of the other. Spread another third of the plain batter on top, followed by another third of the matcha batter. Repeat one more time so that the final layer is the rest of the matcha batter. Run a thin knife through batter to marbleize. Run spatchula over top to ensure the batter is flat in the end.
6. Bake until a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool in pan on a wire cooking rack for a few minutes. Lift cake out and allow to cool completely on rack.