INGREDIENTS

• Streusel
• • 2 Tbsp Aiya Culinary Grade Matcha
• • ½ cup (100g) granulated sugar
• • ¼ tsp salt
• • ½ cup (64g) all purpose flour
• • 3 Tbsp melted butter
• Coffee Cake
• • 6 Tbsp butter, softened
• • 1 tsp salt
• • ¾ cup (150g) granulated sugar
• • 2½ (35g) brown sugar, packed
• • 1½ tsp baking powder
• • 1 tsp vanilla extract
• • 2 large eggs
• • 6 Tbsp (85g) sour cream
• • 1 cup milk
• • 2 Tbsp Aiya Culinary Grade Matcha
• • 1¾ cups (224g) all purpose flour
• Pumpkin Butter Filling
• • ½ cup (106g) brown sugar
• • 3 Tbsp pumpkin butter

DIRECTIONS

• 1. Preheat the oven to 350°F and grease the pan for your coffee cake.
• 2. After, we’re going to start by making the streusel. In a bowl, add sugar, salt, flour, and Matcha. Add the melted butter and stir to combine. Place in the refrigerator to chill.
• 3. Now, let’s make the cake. In the bowl of a stand mixer, add butter, granulated sugar, brown sugar, and vanilla extract. Beat on high until smooth and creamy.
• 4. Then, add eggs, sour cream, milk, and Matcha. Mix again on medium speed until evenly combined.
• 5. Add flour and mix again on medium speed until the batter is even and smooth.
• 6. Now let’s make the filling. In a small bowl, add brown sugar and pumpkin butter. Mix until evenly combined.
• 7. Take the streusel out of the refrigerator and use a fork to crumble it up.
• 8. Let’s assemble the coffee cake. Pour half of the coffee cake batter into the greased pan. Then, split off chunks of the filling and sprinkle throughout the cake. Now, add the rest of the coffee cake batter on top. Finally, evenly sprinkle the crumbled streusel evenly on top.
• 9. Bake for about 50 minutes or until a toothpick comes out clean and you’re done!