Marbled Tea cake
So this is actually supposed to be a matcha marbled tea cake, but as you can see from the photo, the swirls aren’t a beautiful shade of green. I think the cake still came out pretty and tasted great. And I think I know why the swirls didn’t come out green. I don’t think enough matcha green tea powder was used. When I looked at the recipe, I was surprised about how little matcha powder it called for. I think if I had used more, I would not have this color issue.
The recipe I used came from Cookbook Catchall. It’s a very simple recipe and the taste is great. It’s not too sweet, it has a tea flavor to it, and it would go perfect with a cup of tea in the afternoon. I followed the recipe exactly, except that I didn’t use parchment paper and instead used foil. The only thing I would change is instead of the 1.5 teaspoons of matcha powder, I would put in 1.5 tablespoons. All of the matcha cakes I have made so far have needed between 1 and 2 tablespoons of matcha powder, and the other cakes have come out a beautiful shade of green. Here is the recipe with the slight modifications:
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
1.5 tablespoons matcha powder
1 teaspoon pure vanilla extract
1. Preheat oven to 350.
2. Line 9 x 3 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.
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.
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs room temperature
- 1 cup sour cream room temperature
- 1/2 tbsp matcha powder
- 1 tsp pure vanilla extract
All images and content are © Kirbie's Cravings.
Preheat the oven to 350°F. Line a 9 x 3 loaf pan with tin foil.
In a medium bowl, whisk the flour, baking soda, baking powder, and salt. In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugar together on high speed until they are pale in color and fluffy (about 3 to 4 minutes).
Reduce the mixer speed to medium and add the eggs one at a time. Mix in the flour in three batches, alternating with sour cream. Add the vanilla and mix until combined.
Transfer 1/3 of the batter to a small bowl. Add the matcha powder and stir well to combine.
Spread 1/3 of the plain batter into the loaf pan. Spread the batter into an even layer. Top it with 1/3 of the matcha batter and spread it into an even layer. Repeat the layers with both batters finishing with the matcha batter as the final layer. To create a marbled look, run a thin knife through the batter to create swirls. Smooth the top layer with a spatula.
Bake the loaf for 50 to 55 minutes or until a cake tester comes out clean. Cool the loaf in the pan for ten minutes before removing it and cooling it completely on a wire rack.