June gloom is in full swing. I love this kind of weather, not only because it reminds me of the Bay area, but because I love how time seems to stand still when you can’t tell what time of day it is by looking out the window. (maybe that’s why I love nighttime, too)
However, not everyone enjoys the same sentiment. I know my mother gets bogged down when the weather is gloomy like this. To help her appreciate this weather (as I thoroughly do), I decided to make her some tea cake to enjoy with her hot tea in the morning. Matcha Swirl Tea Cake- because sweets for breakfast makes everyone happy. But if you want to feel healthy, you can call it a tea bread.
Matcha Swirl Tea Cake
- 1/2 cup unsalted butter, room temperature
- 1 cup superfine sugar
- 1 1/2 cup all-purpose flour
- 1/2 cup cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 extra large eggs, room temperature, lightly whisked
- 2 teaspoon vanilla extract, or vanilla paste
- 1 cup sour cream, room temperature
- 2 teaspoons matcha powder
- Preheat oven to 350 degrees F.
- In a mixer, cream the butter and sugar with the paddle attachment for about 3 minutes on medium speed. It should look pale.
- Lightly whisk together the eggs and vanilla paste. Slowly add to butter mixture at low speed until combined.
- Sift together flours, baking soda, baking powder and salt. Add the dry mixture to the wet in three additions, alternating with the sour cream. Mix well.
- Divide the batter into two bowls. Add the matcha powder to one bowl and stir until batter not longer has any green streaks.
- Alternate pouring in the cream colored batter and the matcha batter into the 3 mini loaf tins. When finished, take a knife and swirl the cream and matcha batter together.
- Bake for 35-40 minutes or until toothpick comes out clean when inserted in center of loaf. Let rest on cooling rack for a couple minutes. Slice with cake knife or bread knife when cool to touch.