Imagine walking into a sun-drenched kitchen, the scent of freshly baked cake wafting through the air, and the vibrant green of matcha glistening in the light. It was during one of my experimental baking sessions with a new precision scale that I decided to take the classic crumb cake to a whole new level. This recipe combines the comforting texture of crumb cake with the earthy notes of matcha and a light, fluffy coconut whipped cream that will make your taste buds dance!
Ingredients
For the Cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup milk
– 3 large eggs
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 2 tablespoons matcha powder
– 1/2 teaspoon salt
For the Crumb Topping:
– 1 cup all-purpose flour
– 1/2 cup brown sugar, packed
– 1/2 cup unsalted butter, cold and cubed
– 1 teaspoon cinnamon
– 1/4 teaspoon salt
For the Coconut Whipped Cream:
– 1 can full-fat coconut milk, chilled overnight
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
Instructions
To start, preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the softened butter and granulated sugar. Using a stand mixer or hand mixer, cream them together until light and fluffy. This airiness will give your cake a delightful texture.
Next, add in the eggs, one at a time, mixing well after each addition. Then, pour in the milk and vanilla extract, mixing until combined.
In a separate bowl, sift together the all-purpose flour, baking powder, salt, and matcha powder. Gradually add this dry mixture into the wet mixture, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Now, let’s prepare the crumb topping. In another bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. Scatter the crumb topping evenly over the batter in the baking pan.
Bake in your preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the coconut whipped cream. Open the chilled can of coconut milk and scoop out the solid cream into a mixing bowl, leaving behind the liquid. Add the powdered sugar and vanilla extract. Using a hand mixer, whip the coconut cream until light and fluffy.
Once the cake is done, allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serve slices of your matcha crumb cake warm or at room temperature, topped generously with the coconut whipped cream.
This modern matcha crumb cake is not just a feast for the eyes; it’s a delightful fusion of flavors and textures that will have everyone asking for seconds. Enjoy the journey of baking, and let your creativity shine!