INGREDIENTS

• Cake
• • ½ cup unsalted butter, softened
• • ¾ cup sugar
• • 2 large eggs
• • 2 cups all-purpose flour
• • 1 tsp baking powder
• • 1 tsp baking soda
• • ½ tsp salt
• • 1 cup sour cream
• Streusel Ingredients
• • ½ cup white sugar
• • 2 tsp cinnamon
• • 1 Tbsp Aiya Culinary Grade Matcha
• • 1 tsp vanilla
• • 4 Tbsp butter, melted
• • ½ cup rolled oats

DIRECTIONS

• 1. Preheat oven to 350°F. Spray a loaf pan with non-stick spray and line with parchment paper.
• 2. Using a stand mixer fitted with the whisk attachment, beat butter and sugar until light and fluffy, about 2 minutes. Add in eggs and beat for another minute until combined. You can also whisk vigorously by hand.
• 3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
• 4. Add dry ingredients to the butter mixture alternately with the sour cream, mixing after each addition. Cake batter will be thick and light.
• 5. To make the streusel, combine all topping ingredients in a bowl and mix with a fork until crumbly.
• 6. Spread half the cake batter into the loaf pan. Sprinkle half of the matcha streusel topping over the cake batter. Spread the rest of the cake batter into the loaf pan and top with remaining matcha streusel topping – it might look like a lot of streusel but you want to add all of it.
• 7. Bake the coffee cake for 55-65 minutes. Test for doneness by inserting a toothpick into the center and checking if the toothpick comes out clean or with a few crumbs sticking to it.
• 8. Remove the coffee cake from the oven. Allow the coffee cake to cool in the pan for 10 minutes then remove from the pan and allow to cool on a wire rack. Enjoy warm or allow to completely cool for later.