Home ยทย Recipes Matcha Swirl Tea Cake Author: Maryanne CabreraPublished: Jun 16, 2011Updated: Sep 6, 2023 View Recipe2 ReviewsThis post may contain affiliate links. Read our disclosure policy. 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 Yield: makes 3 mini loafs Print Recipe Rate Recipe Ingredients1/2 cup unsalted butter, room temperature1 cup superfine sugar1 1/2 cup all-purpose flour1/2 cup cake flour1 teaspoon baking soda1 teaspoon baking powder1 teaspoon fine sea salt2 extra large eggs, room temperature, lightly whisked2 teaspoon vanilla extract, or vanilla paste1 cup sour cream, room temperature2 teaspoons matcha powder Instructions 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. Author: Maryanne Cabrera Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
kat says: November 11, 2014 Great idea and recipe! I didn’t follow it to a t and altered a few things. First, I only used regular white flour since I didn’t have any cake flour on hand. I also didn’t use sour cream or swirl it and added some almond milk. I added some spirulina for some extra nutrients and more green. I added two cups of pecans (I thought I had walnuts which I intended to use but they were pecans). I also switched the sugar with brown sugar. They came out a little dry so I think next time I will use apple sauce or a little oil. I originally was going to try a gluten free with rice flour and substitute the sugar with honey but with experimenting and unfamiliar with those ingredients for baking I ended up using the batter for blueberry muffins, which also are a little dry :(. Flavor though was good for both. Thank you for sharing! :) Reply